Soft wheat flours are obtained by grinding wheat grown exclusively in Italy and processed in a more or less refined way according to the product we want to obtain.
During the “sifting” process, that is during the separation of the bran from the flour, we can in fact obtain different degrees of refining, from the most complete necessary to produce 00 flour to the less “invasive” necessary for wholemeal flours, which maintain most of the outermost layers of wheat grains.
Soft wheat flours are the most used in the production of bread and bakery products, both sweet and savory.
Characterized by a controlled particle size and other characteristics that allow to obtain a sheet with an intense and lasting color, ideal for making fresh pasta.
Characterized by low absorption and a low level of strength, it has excellent friability even without the addition of starches. Suitable for the production of biscuits and pies.
White and refined flour, low in mineral salts. Suitable for all recipes and baked goods, in particular for bread, fresh pasta, homemade pizza, breadsticks, biscuits, pastries.
Ideal for medium and long leavening preparations. Thanks to a well-balanced protein content and high stability, they make it possible to obtain golden and tasty products.
The finest of flours, white and with a very thin consistency. Suitable for all uses in the kitchen, especially for fresh pasta, bread, pizza and biscuits.
With a fine consistency, it has a darker color than 00 and 0 flours due to the presence of more bran parts, which make it ideal for biscuits, pies and homemade bread.
Less refined flour that retains most of the nutritional characteristics of the wheat grain and has a greater presence of fiber. Ideal for bread, pizza and all baked products.
Flour rich in fiber. Well suited for whole wheat baked products and semi-processed products, suitable for bread, pizza, biscuits, pastry and confectionery.
Flour rich in gluten and low in starch, suitable for more complex processes, such as the preparation of leavened confectionery products, long-leavening pizzas , bread, seitan, puff pastry.
Would you like to learn about our world and our range of flours? Contact us now and find out what we can do for you.
Spelt/Dinkel and Dicoccum/Emmer flours have already been employed in each type of bakery product and...
Molino Sima mill has been the first European enterprise which imported this precious cereal. From ...
Cappelli Durum wheat grains is an ancient relative of modern durum wheat. Today, this grain is ...
The processing of durum wheat allows us to produce durum wheat semola of different consistency/half ...
Sima stone uniformly alive, porous, hard and durable, works at low speed, low operating temperature,...
Molino Sima has always placed innovation and tradition side by side. This is why we wanted to create...
The 2023 novelty: the Le Centenarie line, a range of "multipurpose" soft wheat flours for ...