LINEA

Historic local brand, particularly known and appreciated abroad

The Denti family, which has always been active in the production of artisan flour, had been able to anticipate the times by developing a good export business of flour for Pizza, mainly in Germany and France. Towards the end of the last century Molini Industriali spa took over the company giving continuity to the business still mainly oriented towards Export.

BREAD MAKING

W 220 – PROTEINS > 11%

█ AVAILABLE IN 25KG BAGS

DIRECTIONS FOR USE:

Suitable for simple bread making and straight dough.

PIZZERIA LINE

W 230 – PROTEINA > 11,5%

█ AVAILABLE IN 25KG BAGS

DIRECTIONS FOR USE:

Tray baked pizza and italian flatbread direct method. Up to 8 hour rising.

W 300 – PROTEINS > 12,5%

█ AVAILABLE IN 25KG BAGS

DIRECTIONS FOR USE:

Pizza production, indirect method. Suggested dough resting: 6/12 hours.

 

SEMOLINA

W 220 – PROTEINS > 11%

█ AVAILABLE IN 10KG BAGS

DIRECTIONS FOR USE:

Production of fresh pasta, sprinkling for bread and pizza.