OUR FLOUR

 Flours

Flours or flours are the product obtained by grinding soft wheat.According to the degree of separation of the outermost parts of the grain of wheat, it is possible to obtain flours of different compositions which, according to the law, also have different denominations.It starts from wholemeal flour gradually passing to flour 2, 1, 0 and 00.The different flours are distinguished from each other by the content in starch, proteins, minerals and dietary fiber and therefore also by the different nutritional and technological quality.For example, 00 flour is richer in starch and poorer in proteins, mineral elements and fiber. On the contrary, the other types of soft wheat flours have less starch, but a higher content in proteins, minerals and dietary fiber.The visual characteristics are also different: 00 flour is white while the other flours have a gradually darker color.

The Molino Lorusso flour line includes:


  • Remilled semolina;


  • Extra semolina for bakery;


  • Flour type 0, 00 for bakery, pizzeria;


  • Stone ground durum wheat flour, type 1 and 2;


  • Stone-ground durum wheat flour such as chickpeas, corn, barley and oats;

Remilled semolina


it is obtained with an extra step in the milling phase, it is of finer graininess, lighter in color than semolina, it is ideal for pizzas, focaccia and other leavened products.


Extra semolina for bakery


it is suitable for particular bread-making processes or for pasta.


Flour type 0, 00 for bakery, pizzeria


TYPE 00:  must have a maximum ash content up to 0.55 and a minimum protein content of 9;

TYPE 0:  must have a maximum ash content of up to 0.65 and a minimum protein content of 11.00;

Stone ground durum wheat flour, type 1 and 2


TYPE 1: it  must have a maximum ash content up to 0, 80 and a minimum protein content of 12.00;

TYPE 2: it  must have a maximum ash content up to 0.95 and a minimum protein content of 12.00;


Stone ground durum wheat flour like chickpeas, corn, barley and oats


Chickpea flour:  in purity without additives, obtained by grinding the best 100% Tuscan chickpeas.
Chickpeas are rich in fiber, omega 3, magnesium, vitamins B and C. 100% Tuscan chickpeas, certified supply chain.
Directions for use: ideal for panelle and cecina.

Barley flour: ideal for bread, crackers, biscuits with barley flour, it is advisable to mix 50% barley flour with “00” flour to obtain a tasty and well-honeycombed dough.

Oat flour:  pure without additives.
Oats is a cereal rich in slow digestion carbohydrates and fiber, it promotes the reduction of cholesterol.
Directions for use: ideal for bread, biscuits and cakes.

Corn Flour: it is  very valuable for its intense yellow-orange color and today it is grown with low environmental impact techniques and careful selection of plants.

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