Rice & Cereals > Farine e Preparati Molino Pasini Box with 8 flours of 1 kg - 2 Pizzas, 2 Fresh Pasta, 2 Wholemeal Primitiva, 2 Desserts and Shortbread

Pasini Experience Box "Your Flour", 8 assorted packages of 1 kg. The flour of great chefs at your home.
PIZZA FLOUR - 2 bags of 1 kg
Flour for making pizza at home, specially created for lovers and connoisseurs of good pizza. For soft or crunchy pizzas, but always tasty and delicious.
SPECIAL FLOUR FOR FRESH PASTA - 2 bags of 1 kg
Soft wheat flour type "00" for the production of fresh pasta. Flour suitable for most types of pasta, both for cutting and filling.
WHOLE GRAIN PRIMITIVE FLOUR - 1 bag of 1 kg
Wholemeal soft wheat flour obtained from whole grain milling. An entirely wholemeal, innovative flour that is suitable for varied use in pastry, pizzeria, and baking: from croissants to sweet or savory shortcrust pastry to excellent wholemeal cakes, crunchy wholemeal pizzas, focaccias, large loaves, ciabatta, and French bread.
Different from other wholemeal flours, it is more elastic and easier to work with, with excellent absorption to obtain a product rich in fiber. Also ideal for freezing, it promotes better digestion.
SWEET & SHORTCRUST FLOUR - 1 bag of 1 kg
Flour for home use for the production of sweets and shortcrust pastries. Ideal for baking cakes, cookies, shortcrusts, and tarts.



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The art of flour. Molino Pasini is a milling company specialized in the production of high quality soft wheat flours, dedicated both to the end consumer (artisans, wholesalers and retailers) and to those who deal with their transformation, such as the food industry. Quality first. Molino Pasini guarantees the control and respect of hygienic conditions, thanks to the particular attention that has always been given to this aspect and to the application of a strict plan of monitoring (HACCP). In particular, each delivery can be accompanied by a certificate of analysis, which certifies the perfect degree of health of the flours ascertained in the Molino Pasini analysis laboratory.

Estimated between Wednesday 14 May and Tuesday 20 May.

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