Professional baking flours

Costiera

Proteins
13,6%
Flour Strength
W290-330
Size
10-25kg
Machine Workability
Water Absorption
Extensibility
Flavour Intensity

Ideal for

making classic pizza, contemporary pizza, bread and focaccia.

bread focaccia medium fermentation neapolitan pizza

Costiera

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ORO DI MACINA

Type “0” soft wheat flour with vital wheat germ. Ideal for direct doughs and medium fermentations, it offers excellent workability and precise dough control, making it perfect for classic and contemporary pizza, focaccia and bread, even in daily production.

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