Thanks to the careful selection of raw materials, decades of milling experience and the use of cutting-edge technology, Molino Vigevano flours guarantee excellent dough stability; this is why they are easy to spread without fear of “tearing”. The dough produced using Molino Vigevano flour is particularly light and easily digestible. Furthermore, by carrying out laboratory analyses and thorough checks on each individual batch of products, Molino Vigevano guarantees that the quality and properties of its products remain constant, all year round.
Tramonti Oro flour is ideal for long leavening from 12 to 24 hours at room temperature. Available in 10kg and 25kg bags.
Tramonti Oro flour is ideal for pizza, focaccias and bread.
The product contains gluten and is manufactured in an environment where milk, mile derivatives and lupine beans are also processed.
We recommend storing flour in a cool and dry place, at a temperature of 18/20 °C and maximum humidity of 45%, to guarantee perfect yield during use. Incorrect storage may compromise yield during use.