Professional baking flours

Piesse

Proteins
15%
Flour Strength
W380-410
Size
12.5kg
Machine Workability
Water Absorption
Extensibility
Flavour Intensity

Ideal for

Ideal for large leavened products, sourdough refreshments

high hydration long fermentation panettone

Piesse

BRING PIESSE TO YOUR BUSINESS

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ORO DI MACINA PASTRY LINE

Type “0” soft wheat flour with vital wheat germ. Flour developed for large leavened products (panettone, pandoro, colomba) and refreshing sourdough starter. Its high absorption capacity and stable gluten network allow it to support complex, fat-rich doughs, ensuring volume, regularity of the crumb, and consistent results.

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