Type 00 Flour

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of Type 00 flour
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Type 00 flour made from the best,
carefully selected grains

Molini Spigadoro type 00 flour is part of a vast range of common wheat flours that combine quality, innovation, wholesomeness. Our type 00 flour is excellent quality because it is made only with carefully selected grain and guaranteed by exclusive production processes. To meet all market demands, our flours are suitable for both artisan and industrial processing based and are classified as flour for either short, medium or long leavening.

Our classic flours, obtained with the best, carefully selected grain based on exclusive production processes, are ideal for making home-made bread, Italian ciabatta, focaccia, bread rolls and flat breads. They are suitable for long leavening, direct kneading and “biga”, a type of pre-fermentation. For pizza, on the other hand, since flour is the main ingredient, the only way to obtain an excellent result is to use top-quality flour. Our type 00 flour range includes those recommended for expert pizza makers for preparing focaccia, traditional Italian thin crust and tray-baked pizza, which are absolutely unique and delicious.

Professional products

  • Pizza Special – Romana (25Kg)

    Type 00 common wheat flour, soya bean flour, rice flour, dehydrated wheat sour dough.

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  • Special Pizza – Neapolitan-style (25 kg)

    Selection of common wheat flour

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  • Sponge cake, Tarts and Beignets (25 kg)

    Baking Flour, ideal for making sweet and savoury batter

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  • Puff Pastry and Vol-au-vent (25 kg)

    Baking flour ideal for producing croissants, puff pastry, etc.

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  • Croissant Brioche (25Kg)

    Ideal flour for pastries and cakes, and for making brioches, croissants and baba

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  • Panettone Pandoro (25Kg)

    Baking flour, ideal for pastries and cakes, and for making Italian panettone and pandoro (long leavening)

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  • Long Leavening (25 kg)

    Ideal for use in indirect or direct method for long leavening products

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  • Brio (25Kg)

    Flour for the indirect dough method, for everyday use.

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  • Easy (25Kg)

    Well-balanced flour with high absorption.

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  • Extra (25Kg)

    Ideal for medium-long leavening products

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  • Elite (25Kg)

    High protein flour, ideal for products oven-baked products

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  • Type C Flour (25 kg)

    Ideal for Italian ciabatta

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  • Type N 00 Flour (25 kg)

    Ideal for ordinary and home-made bread.

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  • Type 00 Flour (25 kg)

    Ideal for local bread, Italian ciabatta, rolls and focaccia

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  • Type P Flour (25 kg)

    Ideal for flat bread.

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  • Type RS 00 flour (25 kg)

    Excellent for bread rolls and rosetta bread rolls

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  • Type R 00 flour (25 kg)

    Excellent for bread rolls and rosetta bread rolls

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  • Type S 00 Flour (25 kg)

    Flour obtained with grains selected from both within Italy and abroad.

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  • Type PL 00 Flour (25 kg)

    Flour derived from the finest varieties of controlled grain

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  • Type PF Flour (25 kg)

    Ideal for fresh pasta

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Flour Type 00:
not just bread and pizza

What about cakes? Type 00 wheat flour is not only suitable for preparing bread and pizza, it is also one of the products used in pastry making. To meet any demand and create one-of-a-kind, delicious pastries and cakes, we have developed different types of 00 flour for pastry and cake making. Some are best for making ring cakes, tarts, beignet, sponge cake, fritters, doughnuts and confectioner’s custard while others are more suited to making puff pastry, croissant and brioches. Other varieties have been specially developed for creating special occasion cakes from Italian tradition which call for long leavening times.

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