Flours for Bread Making

Professional flours and mixes designed for bread production, developed to ensure reliability, consistent results, and high-quality finished products.

Solutions tailored for both direct and indirect dough methods, with short or extended fermentation, to support every baking style.

Traditional Biga Madre Stone-Milled Organic Gluten-free

Traditional flours for bread

Farina "00"
Sacco Verde

Type 00 soft wheat flour made from 100% selected Italian wheat

25 kg

Farina "00"
Sacco Giallo

100% Italian Type 00 soft wheat flour

25 kg

Farina "00"
Sacco Celeste

Type 00 soft wheat flour made from Italian and international wheat

25 kg

Farina "0"
Sacco Blue

100% Italian Type 0 soft wheat flour

25 kg

Farina "00"
Sacco Rosso

Type 00 soft wheat flour made from North American and high-strength Italian wheat

25 kg

Farina Tipo "1"
Sacco Marrone

Type 1 soft wheat flour made from selected wheat varieties

25 kg

Farina Tipo "2"
Sacco Marrone

100% Italian Type 2 soft wheat flour

25 kg

Farina Integrale
Fina

Fine whole soft wheat flour from 100% selected Italian wheat

25 kg

Biga Madre
Mix

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.

Biga Madre Antica

Type “0” soft wheat flour, whole spelt flour and sourdough.

W 280/300

10 kg

Biga Madre Ricca

Type “0” flour (EU soft wheat), sourdough, pea and rice flours, re-milled durum wheat semolina, natural flavors.

W 300/330

10 kg

Stone-Milled Flours

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.

Farina
"Tipo 0"

Type "0"

stone-milled soft wheat flour

W 250/270

1 kg | 5 kg | 25 kg

Farina Tipo 0
con Canapa

Stone-milled Type 0

soft wheat flour with hemp

1 kg | 5 kg | 25 kg

Farina N.1 di grano tenero con macinazione lenta

Farina
Tipo 1

Type "1"

stone-milled soft wheat flour

W 270/300

1 kg | 5 kg | 25 kg

Farina
Tipo 2

Type "2"

stone-milled soft wheat flour

W 260/280

1 kg | 5 kg | 25 kg

Farina
Integrale

Whole soft wheat flour from Italian wheat
Stone-milled soft wheat flour

Proteins 15%

1 kg | 5 kg | 25 kg

Farina "M"
ai Multicereali

Stone-milled Type M multigrain flour

W 300/320

1 kg | 5 kg | 25 kg

Organic Flours

Organic flours obtained from selected grains and certified farming, designed to ensure purity, traceability and consistent results in professional applications.

Gluten-Free Flours

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.

Originale per
Pizza

Gluten-free mix designed for pizza and bread.

15 kg

Farina senza glutine per pizza

Gluten-free mix designed for pizza.

1 kg | 5 kg

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