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Professional flours
Made in Italy
Mixtures and flours for incredible results, fragrant and tasty products, dedicated to professional bakers.

The essence of Italian tradition
loved all over the world

 

Molino Piantoni, faithful to centuries-old traditions since 1850, embodies Italian excellence in the production of professional flours for pizza, pasta and pastries. Our mill masterfully combines tradition and innovation, offering Made in Italy flours synonymous with international quality. We are more than a company, we are ambassadors of Made in Italy throughout the world, representing a philosophy that is reflected in each product. Choose Molino Piantoni for a perfect combination of past and future in your kitchen.

Made in Italy

We are a company with an Italian heart that manufactures Made in Italy products

Present in 20 countries

Level position and reference point for foreign markets

Customisable blends

Possibility of creating customised flours for pizza, pasta and pastries

Professional flours for pizza

Thanks to decades of experience in direct contact with pizza makers throughout Italy, we have developed product solutions designed to fully satisfy the professional needs of the sector: in particular, 00 MD flour has been approved by the Verace Pizza Napoletana Association and for this reason We are registered as official suppliers.

La NostraPala

Mix product for pizza in pala

A mix created by blending the best ingredients with the aim of creating a particularly soft dough characterised by high hydration. Ideal for making pizza in pala to which it gives the right crunchiness and fragrance. 10 kg packs

FLOUR 0 MANITOBA

The strength of soft wheat

The main characteristic of Manitoba flour is its strength, as well as its high protein content and significant water absorption which makes it suitable for more complex preparations, especially leavened flour products.

Traditional “00 RP”

For fast leavening

Using this flour you obtain a soft, silky and easy to roll out dough; thanks to well-controlled leavening, the final product will be soft and at the same time fragrant without giving the sensation of rubberiness when preparing to taste the “cornice”. Ideal flour for the production of pizza with short leavening times.

Traditional “00 MD”

For medium leavening

Using this flour you obtain a soft, silky and easy to roll out dough; the final product will be soft and at the same time fragrant without giving the sensation of rubberiness when preparing to taste the “cornice”. Flour approved by the Verace Pizza Napoletana Association (AVPN) of which Molino Piantoni is the official supplier.

Traditional “00 LG”

For long leavening

Using this flour you obtain a soft, silky and easy to roll out dough; thanks to well-controlled leavening, the final product will be soft and at the same time fragrant without giving the sensation of rubberiness when preparing to taste the “cornice”.

Nativa Type 1 Strong

Flour naturally rich in fibre, protein and vitamins

Flour obtained by milling ‘strength’ soft wheat. Thanks to its composition, it is ideal for baked products that require long rising times, obtaining a soft, tasty product with a distinctive fragrance.

Nativa Type 1

Flour naturally rich in fibre, protein and vitamins

Original flour to rediscover the sensations and flavours of the past. “Full-bodied” product naturally rich in fibre, protein, and vitamins, with an intense perfume and aroma. The flour retains the wholesome quality of the wheat, preserving all its natural characteristics to create products with an amazing aroma, fragrance and exceptional digestibility.  Ideal for all preparations.

Nativa Type 2 Strong

Flour naturally rich in fibre, protein and vitamins

Flour obtained by milling ‘strength’ soft wheat. Thanks to its composition, it is ideal for baked products that require long rising times, obtaining a soft, tasty product with a distinctive fragrance.

Nativa Type 2

Flour naturally rich in fibre, protein and vitamins

Original flour to rediscover the sensations and flavours of the past. “Full-bodied” product naturally rich in fibre, protein, and vitamins and with an intense perfume and aroma. The flour retains the wholesome quality of the wheat, preserving all its natural characteristics to create products with an amazing aroma, fragrance and exceptional digestibility.

Wholemeal flour

For the production of wholemeal products

Product obtained by grinding national wheat. Ideal for the processing of wholemeal bread that requires middle-long leavening time. The contained portion of the bran has a size between 475 and 600 microns.

Special Wholemeal Flour

For wholemeal products with long rising times

Product obtained by grinding strong wheat. Ideal for the production of wholemeal products that requires a middle-long leavening time. The contained portion of the bran has a size between 1250 microns giving to the final product a particular fragrance and a rustic looking pizza.

Large wholemeal

For wholemeal products with medium rising times

Product obtained by grinding national wheat. Ideal for the production of wholemeal products that requires a middle-long leavening time. The bran size ranges up to 1250 microns, which gives the final product a particular fragrance and a rustic looking

La SenzaGlutine

Gluten-free for quality dough

Exclusive gluten-free mixture for easily preparing pizza, bread and pastries. The mix is easy to work and provides a good balance of extensibility and elasticity, which makes it ideal to prepare delicious oven baked specialities like the traditional ones.

La Completa

Mix of integral cereals and legumes

Mix rich in proteins, minerals, and vitamins. Ideal for obtaining products with a complete and unique taste, color, aroma, and fragrance.

La Multicereali

The best multi-cereal mix

Molino Piantoni has created a mix of cereal to get a light, crunchy product from the typical and balanced flavor.

Scivola

Excellent to facilitate the rolling out of the dough

Our search for selected grains has resulted in a blend that confers greater fragrance to the dough, makes it easier to work with, reduces stickiness, and prevents it from burning in the oven.

Luce di grano “0 RP”

Flour with wheat germ for short leavening

TYPE 0 flour with vital wheat germ from soft wheat that gives the final product a unique aroma and fragrance. Ideal to make pizza with short rising times.

Luce di grano “0 MD”

Flour with wheat germ for medium-long leavening

TYPE 0 flour of medium strength with vital wheat germ from soft wheat that gives the final product a unique aroma and fragrance. Ideal to make pizza with medium-long leavening times.

Luce di grano “0 LG”

Flour with wheat germ for long leavening

Product obtained by milling selected soft wheat and subsequently blending the flours. Ideal to make pizza with long rising times.

Professional flours for pasta

A line of high-quality flours, easy to knead and suitable for daily use, to bring the pleasure of the "healthy tradition of flavors" to the tables of lovers of genuine cuisine.

Milleforme Granito

Flour 00 Granito

Product obtained by grinding and extracting selected soft wheat flour.  GRANITO used for the preparation of fresh pasta and gnocchi.

Milleforme Pasta

For fresh pasta or filled pasta

Flour with low ash content obtained from particular grinding extractions of soft wheat. Specially used for the preparation of fresh pasta and filled one.

Wholemeal flour

For the production of wholemeal products

Product obtained by grinding national wheat. Ideal for the processing of wholemeal bread that requires middle-long leavening time. The contained portion of the bran has a size between 475 and 600 microns.

Special Wholemeal Flour

For wholemeal products with long rising times

Product obtained by grinding strong wheat. Ideal for the production of wholemeal products that requires a middle-long leavening time. The contained portion of the bran has a size between 1250 microns giving to the final product a particular fragrance and a rustic looking pizza.

Large wholemeal

For wholemeal products with medium rising times

Product obtained by grinding national wheat. Ideal for the production of wholemeal products that requires a middle-long leavening time. The bran size ranges up to 1250 microns, which gives the final product a particular fragrance and a rustic looking

La SenzaGlutine

Gluten-free for quality dough

Exclusive gluten-free mixture for easily preparing pizza, bread and pastries. The mix is easy to work and provides a good balance of extensibility and elasticity, which makes it ideal to prepare delicious oven baked specialities like the traditional ones.

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Re-milled Semolina

Refined semolina with finer grain size

Product obtained by grinding durum wheat grown in the Altamura area. It has a finer grain size, is ideal for making bread and dried pasta and gives a typical colour and aroma.

pack-generico

Extra semolina

Extra semolina with coarser grain size

Product obtained by grinding durum wheat grown in the Altamura area. It has a larger grain size and is ideal for the production of fresh pasta.

Professional flours for pastry

The constant search for quality pushes us towards new paths, where innovation, however together with traditional flavors, is an essential and necessary part of development. We have developed specific solutions for all lines, from shortbread to puff pastry, from croissant to panettone.

La Dolcemetà SFOGLIA

00 puff pastry flour

This flour produces a dough rich in high quality proteins with a good balance of extensibility and elasticity. It has an excellent capacity to hold fat and is easy to laminate. The dough can be easily rolled out into a thin and even sheet. Ideal for: puff pastry, cannoli, flaky pastry in general.  

La Dolcemetà CROISSANT

00 flour for croissants

The particular protein structure of this flour, combined with a good balance of extensibility and elasticity, make the dough extremely workable and able to withstand the addition of fats, while giving remarkable development, fragrance and lightness to the final product. Ideal for: sweet or savoury croissants and pastries, brioche bread, donuts.

La Dolcemetà PANETTONE

Flour 0/00 for panettone

The high amount of protein and the excellent gluten structure, accompanied by a high W value, give this flour the balanced strength for longer leavening times. Protein quality ensures high water absorption capacity and dough stability during rising and baking.    

La Dolcemetà FROLLA

00 flour for shortcrust pastry

This flour will produce a dough that is resilient and less likely to crumble, giving a nice consistency and crispness to the final product. Ideal for: tarts, shortcrust pastry and biscuits.

FLOUR 0 MANITOBA

The strength of soft wheat

The main characteristic of Manitoba flour is its strength, as well as its high protein content and significant water absorption which makes it suitable for more complex preparations, especially leavened flour products.

Wholemeal flour

For the production of wholemeal products

Product obtained by grinding national wheat. Ideal for the processing of wholemeal bread that requires middle-long leavening time. The contained portion of the bran has a size between 475 and 600 microns.

Special Wholemeal Flour

For wholemeal products with long rising times

Product obtained by grinding strong wheat. Ideal for the production of wholemeal products that requires a middle-long leavening time. The contained portion of the bran has a size between 1250 microns giving to the final product a particular fragrance and a rustic looking pizza.

Large wholemeal

For wholemeal products with medium rising times

Product obtained by grinding national wheat. Ideal for the production of wholemeal products that requires a middle-long leavening time. The bran size ranges up to 1250 microns, which gives the final product a particular fragrance and a rustic looking

La SenzaGlutine

Gluten-free for quality dough

Exclusive gluten-free mixture for easily preparing pizza, bread and pastries. The mix is easy to work and provides a good balance of extensibility and elasticity, which makes it ideal to prepare delicious oven baked specialities like the traditional ones.

Values and professional ethics

WHY CHOOSE US

Molino Piantoni is the ideal partner in the reference sectors (industry, bakery, pizzeria and pastry shop), thanks to the strength of the family that manages the company, the spirit of service and tailored solutions.

SERVICE

Always available, from technical support to product and after-sales.

TRADITION

It is the essential pillar on which the company has been built over the years.

INNOVATION

We invest all our time and various resources in the innovation of products and processes that respond to market evolution.

CUSTOMIZED SOLUTIONS

We build specific solutions standing by the customer so as to fulfil them.

TIMING

We work to humour the client’s requests and as a consequence to optimise time from design to delivery.

BRAND

150 years of history have made the brand a recognized, respected and appreciated name within the frame of reference of the field.

THE COMMUNITY

Your stories. Our community

Every day, many people all over the world use our flour to create good, wholesome food. All of them share the passion for what they do and the love for good things in life, like the products they make.
And it is the love for good things that keeps us all together like a big family. Thus, the Molino Piantoni Community was born and the hashtag #IlMioMolinoèPiantoni.

Our certifications

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