Flours and Mixes for Pizza

Professional flours and mixes developed for pizza production, designed to ensure reliability, consistent results and high quality in the final product.

Solutions suitable for direct and indirect doughs, short or long fermentation processes, supporting every style of production.

Traditional Mixes Biga Madre Stone-Milled Organic Gluten-Free

Traditional flours for Pizza

Luna Bianca

Type “00” soft wheat flour

W 200/210

25 kg

Luna Verde

Type “00” soft wheat flour

W 230/250

10 Kg | 25 Kg

Luna Gialla

Type “00” soft wheat flour

W 300/320

10 Kg | 25 Kg

Luna
Rossa

Type “00” soft wheat flour

W 320/340

10 Kg | 25 Kg

Luna
Azzurra

Type “00” soft wheat flour

W 380/400

10 Kg | 25 Kg

Luna Nera Platinum

Type “00” soft wheat flour

W 500/520

10 Kg | 25 Kg

Luna
Rustica

Type “00” soft wheat flour

W 300/330

10 Kg | 25 Kg

D'Altri Tempi
Farina Integrale

Whole wheat flour (soft wheat)

Protein: 15%

10 kg

D'Altri Tempi
Tipo 1

Type “1” semi-whole wheat flour

W 270/300

25 kg

Mixes for
Pizza and Pinsa

Pizza alla
Pala e Pinsa

For pizza alla pala and pinsa

W 280/300

10 Kg | 25 Kg

Pizza Tonda alla Romana

For Roman round pizza

W 320/350

10 Kg | 25 Kg

Pizza al Taglio
alla Romana

Ideal for Roman-style pizza al taglio

W 360/380

10 Kg | 25 Kg

Pizza Slim
alla Soia

Ideal for soy-based slim pizza

W 340/360

25 kg

Pizza Tonda alla Napolentana

Neapolitan-style round pizza

W 240/270

10 Kg | 25 Kg

Farinotto

Mix for panzerotti and fried specialties

W 310/320

10 kg

TopTre

5-grain flour mix

Protein content: 13%

10 kg

Per Piadina

Ideal for piadina (Italian flatbread)

W 190/210

10 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.