Molino Pasini Flour

Let's face it,
to make great food you need to start with the best ingredients.

Four generations, 100 years of history, the art of making flour is ingrained in their DNA. Molino Pasini is a flour milling company specializing in producing top-quality, soft wheat flours, expressly made for end-users (Artisan producers, wholesalers, and retailers) working within the food industry.

 Drawing on their values of modernity, maximum technical precision, and attention to detail, this company represents the art of Italian expertise. Molino Pasini is widely appreciated around the world and celebrated throughout Italy.

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Our Range of Molino Pasini

Pasta D'Oro

Type 00 flour for pasta production. Ideal for fresh egg pasta as well others. Will not oxidize and maintains elasticity for an extended period. 

Bags: 5kg, 25kg 

Gnocchi Mix

Mix for potato gnocchi. Pre-seasoned, just add water. Ideal for both hand and machine mixing and will come together in under 2 minutes. Perfect taste and texture for any business or restaurant. 

Bags: 400g, 10kg 

Rimacinata

Re-milled durum semolina. Ideal for both pasta production and bread baking. 

Bags: 10kg, 25kg 

Semola

Coarse durum semolina. Ideal for pasta production and extrusion. 

Bags: 10kg, 25kg 

Verde

Type 00 Protein 12.5% W 280/310 Ideal for pizza Napoletana and VPN certified. Total fermentation time 48 hours or less. 

Bags: 10kg, 25kg 

Soffio Lunga

Type 0 Protein 15% W 390/420 Ideal for high hydration formula and long fermentation.

  Bag: 25kg   

Arancio

Type 00 Protein 15% W 390/420  High strength 00 flour which can allow fermentation up to 6 days. 

Bags: 10kg, 25kg 

Marrone

Type 00 Protein 13% W 380/400  Medium-strength pizza flour. For fermentation up to 4 days. 

Bags: 10kg, 25kg 

Pala E Pinsa Mix

Mix for Pinsa Romana and Pizza Alla Pala. Suitable for high hydration and long fermentation. The result is a very digestible and light product with excellent crust and soft crumb. 

Bag: 10kg 

Spolvero

Bench flour for pizza production. This toasted durum wheat will reduce sticking while also adding flavor and improving crust. 

Bag: 10kg  

Primitiva

Ideal for croissants, frozen croissants, Baba, Leavened by recurrence ("colomba", "panettone" ). Well-balanced meal suitable for all leavened products. Thanks to the particular protein structure, endures very well 'added fat. The final product is of a good color, with a remarkable development, while maintaining the proper softness. Even in freezing preserves the organoleptic characteristics.

Maestro

Type 1 Protein 14% W 380/400  Higher ash content with great color and aroma. Can be used for both bread and pizza. 

Bag: 25kg 

Panettone

W 390 - 420

Ideal for :Panettone; Colomba; Pandoro; Babà;

Incomparable for panettone, pandoro, colomba and as flour to be mixed with a weak flour in a small percentage to obtain a unique aroma.

Bags 10 kg - 25 kg

Frolla

W 100 - 120

Ideal for : Short pastry; Short crust; pastry; Tea pastries; Biscuits; Sweet and salted short pastry

Perfect elasticity that allows short pastry to keep the right degree of friability and consistency in order to prevent it from excessively crumbling.

Bags 10 kg - 25 kg

Farina di frumento tenero

Soft wholemeal wheat flour from superior wheats.

Ideal for improved proving to make a tasty and fragrant wholemeal bread.

In 25 kg bags

Primitiva Flour

Ideal for Pastry: Sponge cake, donuts, Puff Pastry, Puff pastry, Plum Cake, Pie. Suitable for both traditional and rising to the instantaneous character of baking powder; the 'dough stiffens and especially large bubbles forms a smooth, fine and soft. Excellent results for puff pastry. L 'dough can be easily rolled and is able to withstand long operations.

Brioches

W 360 - 380

Ideal for : Brioches; Fat puff pastry with butter; Frozen croissants; Babà

The special structure of its proteins allows this flour type to bear very well fats adding. The final product presents a nice light color and an important development, always keeping the right softness. Even in case of freezing, it keeps its organoleptic characteristics unchanged.

Bags 25 kg

Farina di frumento tenero

Soft wheat flour for bread-making.

Ideal for long leavening time 18-24 hours and over

Type "00" bags of 25 kg.

Type "0" and "00" - bulk

Torta

W 190 - 210

Ideal for : Sponge cake; Plum cake; Ring; cake; Margherita cake; Paradiso cake; Tarts “Sbriciolona”; Crumble tart “Baci di Dama”

This flour type is indicated for all cake types even with instantaneous leavening, typical of chemical yeast (baking). The mixture does not become rigid and it acquires a regular, thin and soft alveolar structure.

Bags 25 kg

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