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Professional baking flours

Dibì

  • Proteins

    11,2%

  • Flour Strength

    W200-230

  • Size

    12.5kg

  • Machine Workability

  • Water Absorption

  • Extensibility

  • Flavour Intensity

Ideal for

all pastry bases, including shortcrust pastry, cake, choux pastry, and sponge cake.

short proofing shortcrust pastry
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Dibì

BRING DIBI’ TO YOUR BUSINESS

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ORO DI MACINA PASTRY LINE

Type “0” soft wheat flour with vital wheat germ. A versatile flour for all sweet and savory pastry bases, including shortcrust pastry, cakes, choux pastry, and sponge cake, with results that make all the difference.

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."

"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."

Illustrazione germe di grano
Vital Wheat Germ
Vital Wheat Germ
Vital Wheat Germ
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

Check out our recipes

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recipes

Type 1 Flour Pizza: the recipe

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recipes

Recipe for Neapolitan Pizza with Vesuvio

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