Our commitment to quality can be easily seen through our constant and manifest perseverance in researches, selection of raw materials and in creating and collaborating with a skilled and motivated team.
Quality control and compliance with hygienic conditions is ensured through certified quality control, Certification Lloyd’s Register Quality Assurance.
At Molini Pizzuti we are also focused on delivering chances to learn and grow professionally through the activity of our accredited (Ente N° 314/01/2005) training centre: “Scuola Bianca”.
Today, thanks to its know-how, Molini Pizzuti srl has been offering an innovative market policy: the possibility for its customers to have direct contact with specialized staff that can assist them in choosing and using the flour that can better satisfy their needs.
Established in the 50s, Molini Pizzuti has made milling skills its great passion. The company is characterized by a considerable production capacity: 500 tons/24h by a sophisticated automation and control network.
Molini Pizzuti’s flours are natural products, their only ingredients is 100% wheat flour. Standardization is ensured through a strict selection of wheat varieties in our internal laboratory. This allows us to supply constant quality to both professionals and home-bakers.
Soft wheat flour type “0”, developed by our technical staff according to feedbacks provided by local Italian Pizzaioli for medium-long rising period dough. The dough needs to rise between 8 and 48 hours, at a temperature of 25° C approx. The maturation peak is reached at 24 hours.
Soft wheat flour type “0” for medium-short period dough, ideal to make a light and digestible pizza. The dough needs to rise between and hours 6 and 36 hours, at a temperature of 25 ° C approx. The maturation peak is reached at 12 hours.
Durum wheat remilled semolina for pizza.
Medium strength flour type “0” suited for indirect dough with medium rising period.
Soft wheat flour type “00” for short rising period dough ideal to make “true” traditional neapolitan pizza. The dough needs to rise between 4 and 12 hours, at a temperature of 25° C approx. The maturation peak is reached at 8 hours.
Flour type “0” suited for indirect dough, with long rising period. Ideal for breads that employ biga.
La Sfoglina is a soft wheat type “00” flour for fresh pasta: it is the ideal product to make the dough with eggs, with which are prepared formats such as tagliatelle, lasagna and various types of stuffed pasta (tortelli, ravioli, agnolotti, tortellini, cappelletti), according to the ancient recipes of traditional Italian cuisine, especially from Emilia-Romagna, Mantua, Umbria and Marche.
Type 1 Stone Milled
Type “1” stone-milled flour ground from 100% Italian wheat. Low grinding temperatures preserve all nutrients and flavour for a result with an excellent aroma and taste. Ideal for direct and indirect dough with medium / long fermentation.
Preparato Senza for Pizza Gluten Free
Gluten-free flour for pizza is made from selected raw materials, gluten and milk free. Mix flour ideal for pizzas and focaccias.
Preparato Senza for Pastry Gluten Free
Gluten-free flour for desserts is made from selected raw materials, gluten and milk free. Mix flour ideal for preparing biscuits, cakes and desserts. The products remain light, dry and crispy because the rice flour absorbs very little oil, making the pastries more digestible and tasty.
Natural Yeast made from organic fermentation of wheat flour and yeast, malted wheat flour, flour treatment agent: enzymes, E300 ascorbic acid. Powered pre-mix for pizza, bread and cakes.
Durum wheat semolina for fresh pasta: it is ideal for making fresh pasta, with or without eggs, with a superior cooking seal, according to the typical recipes of the ancient Italian tradition.
Wheat flour type “00” for Bread suited for direct dough with short rising period.