Catalogo Fiere Parma

This flour is really wholemeal, innovative and can be used to make pastries, pizzas and bread. From croissants to sweet or savoury shortcrust pasty, excellent wholemeal cakes, crispy wholemeal pizzas, large loaves and Italian Focaccia, Ciabatta and Francesini. Unlike other types of wholemeal ﬂour it is elastic, easy to knead and oﬀers excellent absorption. To achieve a product rich in ﬁbre and unique in terms of absorption, Molino Pasini uses only top–quality grains obtained from grinding the whole kernel. The resulting product preserves its organoleptic properties even when frozen.