Molino Vigevano has perfected an exclusive process to recover and reincorporate wheat germ into its "Oro di Macina" flours. This slow and delicate technique separates the actual germ from the oil by cold pressing the flakes, without the use of solvents, ensuring the preservation of all the functional substances and sensorial characteristics of the flours. The germ, maintaining its coarse texture, is then stone ground to maximize its aromatic properties. The professional "Oro di Macina" line, with cold-pressed and stone-ground wheat germ, has been specially formulated to meet the needs of the pizzeria, pastry and bakery sectors
Molino Vigevano costiera flour 10 kg.
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Brief description
Molino Vigevano has perfected an exclusive process to recover and reincorporate wheat germ into its "Oro di Macina" flours. This slow and delicate technique separates the actual germ from the oil by cold press...
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39.40 €
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1 3Flour for pizza and focaccia Molino VigevanoProfessional flour for bakingFlour for elastic and fragrant doughIdeal flour for pizzeriasFlour for slow risingFlour for traditional Italian cuisineVersatile flour for professional use
Brand Molino Vigevano
Flour Type Type 0
Item Weight 10000 Gr.
Country of origin Italy
Type of flour for culinary use bread flour, pizza flour
Type of flour Flour with wheat germ, wheat flour
Data sheetDownloadDelivery times
24/48h in Italy, 48/72h in Europe with Standard and Express options
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Secure packaging
We ship worldwide with packaging specifically designed for our products
Fast customer support
We provide fast and efficient support via WhatsApp, Phone, and Email
Notes
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