Professional flour for pizza, designed for those who seek lightness, digestibility, and uncompromising quality. Ideal for soft, stable, and well-hydrated doughs with excellent baking performance.
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Type 0 flour that contains wheat germ: high quantity of vitamins and mineral salts that promote yeast growth and make fermentation more complete and controlled. For perfectly, aerated, fragrant and superior dough mixtures.
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"La Dolcemetà" includes four types of flours for cakes to meet specific requirements: Panettone, Croissant, Puff pastry and Shortcrust pastry. Four flours that take you back to the quality and fragrances of yesteryear.
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Exclusive blend for a crispy and fragrant product. Developed by combining the best ingredients to create a particularly soft dough with high moisture content.
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A “full-bodied” product that maintains the wholesome quality of wheat, preserving all its natural characteristics. Very rich in fibre, protein, and vitamins, with less carbohydrates. For aromatic, fragrant and easily digestible products.
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Exclusive blends for gluten-free products. The high workability and the ability to give good grip and elasticity to the dough make it ideal for the preparation of good and fragrant baking specialties, such as traditional ones.
Learn moreMolino Piantoni’s participation at Alimentaria Barcelona 2026 has concluded with great success, once again confirming the value of our presence[...]
We will be at Alimentaria 2026: see you in Barcelona From March 23 to 26, 2026, we will be attending[...]
Soft, light, essential. A flour created for those who seek quality and simplicity, with no compromises. Molino Piantoni presents Essentia,[...]
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