Professional baking flours

aRoma

Proteins
13,5%
Flour Strength
W330-360
Size
10-25kg
Machine Workability
Water Absorption
Extensibility
Flavour Intensity

Ideal for

pinsa, Roman pala and pan pizza. Over 85% hydration.

high hydration pinsa sheet pan pizza

aRoma

BRING AROMA TO YOUR BUSINESS

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SPECIAL SELECTIONS

Type “0” soft wheat flour, rice flour, re-milled durum wheat semolina, and vital wheat germ. This is a professional flour dedicated to pinsa and Roman-style pan pizza, formulated to support high hydration and ensure an extremely stretchy, light, and fragrant dough.

What our Customers Say

"I use your flours because they guarantee exceptional consistency in performance and superior flavour, thanks to the selection of grains and the vital wheat germ. They enable me to produce doughs that are extremely well-balanced, fragrant and easy to digest, with a honeycomb-like structure and a fragrance that customers recognise and appreciate immediately."

Andrea De Michele Executive Pizza Chef, Big Mamma Group

"Working in Germany, it is essential for me to offer a product that embodies Italian excellence. With Molino Vigevano, I have found technical consistency, a selection of high-quality grains and the added value of vital wheat germ, which gives the flour structure and a superior flavour profile. It is a flour that allows me to fully express my artisanal vision, with reliability and character."

Marco Digregorio Pastry Chef and Owner, Pasticceria Le Delizie Rosenheim (Germany)

Vital Wheat Germ

Why Choose Molino Vigevano

Our Exclusive Method

A patented process, vital wheat germ, and strict quality control: every day, we guarantee high-performance products, authentic flavor, and consistent results.

Our Method