Products

Molini Pivetti Durum Wheat Semolina is more intense yellow in color and coarser in grain, ideal for egg pasta and dry pasta.

PROFESSIONAL GIALLA is a flour made from strong national and european wheats, ideal for indirect doughs (short 8-12 hour churns) and direct doughs with high hydration and long fermentation such as rosettes and rolls. Also recommended for soft breads such as baguettes, maggiolini, ciabatte and pan or shovel pizza.

PROFESSIONAL VIOLA is a flour with ideal characteristics for the production of medium-large breads requiring high elasticity, such as Tuscan bread and typical Apulian bread.

Molini Pivetti Dalia is obtained from a careful selection of durum wheat, Dalia is perfect for the production of fresh and dry pasta: the result is a semolina ideal for making a dough both handmade and through professional machines.

PROFESSIONAL BIO is a flour obtained by grinding exclusively Italian organic grains.

Molini Pivetti Pizza Azzurra is ideal for soft pizzas and Neapolitan pizza.

Molini Pivetti Rosa is ideal for making traditional, filled and egg pasta, this flour has been specially selected to be used for the production of pasta sheets both handmade and through the use of professional machines.The resulting egg dough presents a golden yellow coloring; even after a few days, the pasta sheet rich high gloss persists without fading. It is ideal for the foodservice industry as it has been specially selected for its resistance to re-heating and cooking reduction.

Molini Pivetti Frolla is for resilient, but not stiff, dough that allows the final product to not crumble, while maintaining an ideal consistency, crisp and compact.

PROFESSIONAL AZZURRA is a flour obtained from the milling of the best European strength grains with the highest protein content, able to withstand high hydrations and for long churns (over 18 hours).

Molini Pivetti Lievitati has high-protein content, high W index flour, ideal for the production of large volume baked goods that require a well-structured dough able to withstand long rising times with biga and mother yeast.It helps obtain large volume products ensuring optimum softness and extended shelf life.

Molini Pivetti Sfoglia is a balanced flour, with an excellent tenacity/extensibility ratio. This makes it easy to laminate, highly extensible and at the same time resistant to lengthy processing. The resulting dough is well developed and crisp.

PROFESSIONAL VERDE is a flour derived from the milling of national and European grains, particularly versatile. Ideal for making hard bread, piadina, focaccia and oven-baked pizza.

Molini Pivetti Brioche - Croissant flour helps obtain doughs able to withstand the addition of fats, typical of these preparations, whilst maintaining the proper crispness and softness. Ideal for creating large, well developed products that maintain their characteristics even after freezing. It has balanced protein content combined with a balanced P/L ratio.

PROFESSIONAL GRANITO is a flour suitable for making fresh pasta and potato gnocchi (dumplings). The quality of this product gives the gnocchi and fresh pasta perfect toughness and resistance.

PROFESSIONAL GIALLA ROMA is a flour made from strong grains, ideal for indirect doughs (poolish or medium bigas 14-16 hours), for soft breads such as rosettes and ciabatte and for the production of leavened and frozen sweet and savory pastries.

PROFESSIONAL MARRONE is a wholemeal flour suitable for all types of production, sweet and savory. Available in broadleaf and fine-leaf varieties and in different strengths.

PROFESSIONAL BLU is a strengthened flour made from suitable European strength grains, ideal for hard and soft breads with the use of yeast holding cells and also for fast, high-hydration doughs.

PROFESSIONAL ORO is a prime flour, ideal for all types of bread, especially for seasoned breads made with direct dough, such as ferrara’s crocette or hard bread with oil.

Molini Pivetti Remilled Durum Wheat Semolina is obtained with an extra step during milling, finer grained, lighter in color than semolina, ideal for bread, pizza and focaccia.

PROFESSIONAL ROSSA is a flour obtained from the most protein-rich fractions of the best European wheat grains, ideal for keeping sourdough, for frozen pastries and for all bakery products requiring very long leavening (biga over 24 hours).

PROFESSIONAL ROSA is a flour made from the best grains for use in biscuits. ideal for short leavening, such as the production of taralli, breadsticks, biscuits and other dry, sweet and savory products.

Molini Pivetti Pizza Verde is ideal for sliced and round pizzas.

Molini Pivetti Pizza Blu is ideal for round pizzas.

Molini Pivetti Pizza Rossa is ideal for crispy and round pizzas.