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, traditionally milled on modern equipment.

This company represents the art of Italian expertise and is widely appreciated around the world.

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Our Range of Molino Pasini

pizza

Verde

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

1/25 kg

Marrone

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

1/25 Kg

Arancio

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

1/25 Kg

Soffio Lunga

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

  1/25 Kg  

Maestro

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

1/25 kg

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. 

1/25 kg

00 VIOLA

Ideal for medium leavening time18- 48 hours, also for high hydration.

1/10 kg

MERAVIGLIA 300

Revolutionary 00 wheat flour ideal for making ‘pinsa napoletana’, a successful combination of the traditional Roman pinsa with a crispy base and a pizza with a high crust, typical of the Neapolitan version.

1/10 kg

NAPOLETANA MODERNA

Type 0 soft wheat flour, slightly more hydrated dough, a more pronounced crust, a superior crispness to the bite.
1/10 kg

IAN SPAMPATTI TYPE 0

Type 0 soft wheat flour studied in collaboration with Fudemy, to make a revisited version of the classic Neapolitan pizza: a slightly more hydrated dough, a more pronounced crust, a superior crispness to the bite.

1/10 kg

Spolvero

Bench flour for pizza production.  

1/10 Kg 

PASTA

Pasta D'Oro

Type 00 flour for pasta production.

1/25 kg ; 1/5 kg

FLOUR 00 GRANITO

Suitable for all types of fresh pasta and dumplings.

1/25 kg

Semola

Coarse durum semolina. Ideal for pasta production and extrusion. 

1/25 kg

Rimacinata

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

1/5 kg

Gnocchi Mix

Ideal for both hand and machine mixing and will come together in under 2 minutes.  

1/10 kg

GLUTEN FREE FRESH PASTA

This 100% gluten and lactose-free mix is excellent for the production of perfect, hearty pasta.

1/20 kg ; 8/1 kg

PASTRY

Panettone

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.

1/25 kg

Brioches

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

Even in case of freezing, it keeps its organoleptic characteristics unchanged.

1/25 kg

Frolla

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 andconsistency in order to prevent it from excessively crumbling.

1/25 kg

Torta

This flour type is indicated for all cake types even with instantaneous leavening, typical of chemical yeast (baking).

00 SFOGLIA

Ideal for: Croissant; Puff pastry; Rolls; Palmiers; Millefeuille

1/25 kg

BREAD

Primitiva

Ideal for croissants, frozen croissants, Baba, Leavened by recurrence ("colomba", "panettone" )

1/25 kg

Primitiva Flour

Ideal for Pastry: Sponge cake, donuts, Puff Pastry, Puff pastry, Plum Cake, Pie.

1/25 kg

WHOLEMEAL PRIMITIVA®

Different from other types of flour, it is more elastic and it can be easily processed and offers a very good absorption.

Ideal for freezing, it could help a better digestion.

1/25 kg

VICENZA

Soft wheat flour for bread-making. Ideal for short leavining time.

1/25 kg

Pandoro manitoba

Soft wheat flour for bread-making. Ideal for long leavening time 18-24 hours and over.

1/25 kg

MOLINO pASINI LA TUA FARINA
RETAIL FLOUR LINE

FRESCA FLOUR

Soft wheat flour for homemade fresh pasta. Flour suitable for most types of pasta, to be cut or filled.

10/1 Kilo

Pizza Flour "0"

Flour for homemade pizza, specifically formulated for lovers and connoisseurs of good pizza. For soft and crisp pizzas always appetizing and tasty.

10/1 Kilo

DURUM SEMOLA

Durum semola for fresh pasta. Ideal for every type of pasta.

10/1 Kilo

GNOCCI DI PATATE

Practical and quick mix based on powdered potatoes, stable while cooking, for dumplings that maintain a suitable thickness.

10/400 Gram

PANETTONE "00"

Flour for homemade cakes and short pastry. Ideal for baked high quality cakes and tarts easy to prepare.

10/1 Kilo

Gluten Free Pasta Mix

This 100% gluten and lactose-free mix is excellent for the production of perfect, hearty pasta.

8/1 Kilo

GLUTEN FREE BREAD AND PIZZA

An excellent 100% gluten and lactose-free mix to make crisp and tasty breads and pizzas.

8/1 Kilo

Biologica Organic Flour

Type “0” organic soft wheat flour suitable as all-purpose flour for organic recipes. It produces wholegrain foods rich in fibre, with a high nutritional value, light and easy to digest.

10/1 Kilo

WHOLEMEAL PRIMITIVA®

Compared to other wholemeal fl our types it is more elastic, it can be easily processed and o? ers a very good absorption. The obtained product keeps its organoleptic characteristics unchanged also in case of freezing and it could help a better digestion. It is richer in fi bres and mineral salts.

10/1 Kilo

00 BLU

Short leavening time. Dough to be prepared in the afternoon for the evening. CONSERVATION TIME AT 0-4°C: 10 hours

10/1 Kilo

Pizza Croccante "0" Flour

Flour mix to get an extremely crunchy pizza at home.

10/1 Kilo

Pizza E Focaccia Flour "0"

Flour mix for pizza and focaccia with yeast for a fragrant and delicious homemade pizza. The dough proves while cooking in order to obtain a high quality pizza in a short time.

10/1 Kilo

Bread Manitoba Flour

La Manitoba is perfect for the preparation of traditional pastry products: baked cakes, croissants, pandoro, dove, puff pastry and croissants.

10/1 Kilo

Dolci E Frolla Flour

Flour for homemade cakes and short pastry. Ideal for baked high quality cakes and tarts easy to prepare.

10/1 Kilo

Dolci Soffici Con Lievito Flour

Mix of special flours for leavened cakes. Flour that proves while cooking, for soft and fragrant homemade cakes to be prepared in a short time and with excellent results.

10/1 Kilo

PRIMITIVA FLOUR TYPE "1"

Excellent results for bakery: focaccia (flat bread), fluffy loaf and short or medium leavening time. Ideal for pastry: sponge cake, donuts, puff pastry, plum cake.

10/1 Kilo

PRIMITIVA FLOUR TYPE "2"

Excellent results for bakery: focaccia (flat bread), panzerotti (deep fried pizza roll), fluffy loaf and short or medium leavening time. Ideal for pastry: sponge cake, donuts, puff pastry, plum cake. The Plus: Even more taste and flavour, more fibers and minerals for taste and a unique aroma and unmistakable.

10/1 Kilo

If you are a home user, or are looking to purchase flour in small quantities, many of the flours can be purchased through the verified shops linked here:

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