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 organoleptic and sensorial characteristics. The germ, still coarse, is then stone ground to maximize its aromatic components. 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 Tramonti 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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40.98 €
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1 3Vigevano Mill Flour SunsetsProfessional pizza flourFlour for light and fragrant doughTraditional Italian Pizza FlourFlour for slow and controlled leaveningFlour for pizzerias and restaurantsFlour for crispy and soft pizza
Brand Molino Vigevano
Type of flour wheat flour, Flour with wheat germ
Type of flour for culinary use bread flour, pizza flour
Country of origin Italy
Item Weight 1000 Gr
Flour Type Type 0
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
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Notes
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