Selection of cereals with specific enzymatic activity and natural sourdough cultures to obtain Biga (poolish and sourdough) to be used in doughs for pizza, bread and leavened pastry products, ensuring excellent digestibility, flavor and aroma.

Biga Madre Antica Mix, composed of soft wheat flour type "0", whole spelt flour and sourdough, ideal for preferments and poolish.

Biga Madre Ricca Mix, composed of soft wheat flour type "0" from EU wheat, sourdough, pea flour, remilled durum wheat semolina, rice flour and natural flavors.

This system allows you to halve the processing time compared to traditional direct dough methods, while maintaining the same quality in the final product and improving standardization, process control and reduction of error margins, key aspects in modern professional pizza production.

Soft wheat and Italian cereal flours richer in aromas, fiber, vitamins and wheat germ, the result of the combination of tradition, authenticity and the rustic character of stone milling with the consistent quality of traditional roller milling.

The Molino Iaquone Gluten-Free Flour line is designed to ensure safety, reliability and consistent quality in preparations intended for those following a gluten-free diet.