FOR BREAD

Our new mill combines the most modern technologies with the highest values of traditional artisanal baking. Through a one-of-a-kind grinding process. we are able to grind the wheat gently while maintaining its initial rheological qualities. This allows us to obtain "0" and "00" flours with few damaged starches producing a natural product free of additives.

PROFESSIONAL "0" AND "00" FLOURS

DIRECT MIXTURES

Flours with a silky gluten mesh suitable for: direct bread making of small pieces, crumbly tongues and breadsticks.

LONG LEAVEN

Reinforced flours, with a very elastic gluten mesh, suitable for: baguettes, beetles and hard pasta.

MEDIUM LEAVEN

Flours with a resistant gluten mesh, stable in fermentation, but very elastic and versatile, suitable for: biove, mica, highly hydrated pasta, biga for up to 12 hours.

GREAT STRENGTH & LEAVENED

Gluten-mesh flours highly resistant to hydration and long fermentations, suitable for: hyper-hydrated pasta, ciabatta, 12/24/48 hour biga, rosettes and freezing processes.

LE RICCHE FLOUR

At Molino Signetti, our unique approach to flour milling sets us apart from the competition. We use only the finest, most nutrient-rich grains in our flours, and our innovative process involves stabilizing and reclaiming the noble fibers to maximize nutritional content. Our germ is extracted, micronized and toasted at a temperature of around 200°C and remixed into each single unrefined flour. We take great care in extracting, micronizing and toasting the germ at precise temperatures to create a healthy and great tasting product. We use this germ to remix each single unrefined flour. We are dedicated to producing high quality, nutritious flours that are perfect for any baking or cooking application.