Flours

Baking

Molino Rossi Rossi Flour “0”

Rossi Flour “0”

Flour produced from the finest domestic and foreign grain

Ideal for:

  • Homemade breads in general
  • "SCIOCCO" BREAD leavened slowly AS TRADITION, HOMEMADE BREAD
  • Baked pastries
  • Sheet pizza
  • Products with brief rising times
Molino Rossi - panetoscano.jpg
TIPO FARINA ALVEOGRAFO CHOPIN W ALVEOGRAFO CHOPIN P/L FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB) AMILOGRAFO BRABENDER Amilogramma (U.A.) PROTEINE minimo S.S. PRODOTTO FINALE
Rossi Flour “0” 190 - 210 0,45 / 0,55
FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB)
ASS. da 53% a 55%
STAB. da 4 a 6 min.
AMILOGRAFO BRABENDER Amilogramma (U.A.)
da 600 a 1000
11% "SCIOCCO" BREAD leavened slowly AS TRADITION, HOMEMADE BREAD

Molino Rossi Rossi Flour “00”

Rossi Flour “00”

Flour produced from the finest of domestic and foreign wheat grains. The result is a flour that combines tradition and the demand of modern production that calls for a bread with a whiter, softer crumb and a fragrant crust.

Ideal for:

  • Bread loaves of small to medium size
  • Genuine bread from tradition
  • Pizza
  • Products with brief rising times
  • Pies
Molino Rossi - pane-bianco.jpg
TIPO FARINA ALVEOGRAFO CHOPIN W ALVEOGRAFO CHOPIN P/L FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB) AMILOGRAFO BRABENDER Amilogramma (U.A.) PROTEINE minimo S.S. PRODOTTO FINALE
Rossi Flour “00” 200 - 220 0,45 / 0,55
FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB)
ASS. da 53% a 55%
STAB. da 4 a 6 min.
AMILOGRAFO BRABENDER Amilogramma (U.A.)
da 600 a 1000
9%

Molino Rossi Rossi Flour “00” Spezia

Rossi Flour “00” Spezia

Flour obtained from the blending of the finest national and foreign wheat grains. Initially created to meet the needs of the Ligurian tradition, it has then found widespread use in bread production.

Ideal for:

  • Oil based breads
  • Special breads
  • Products with short/medium rising times
Molino Rossi - pane_olio.jpg
TIPO FARINA ALVEOGRAFO CHOPIN W ALVEOGRAFO CHOPIN P/L FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB) AMILOGRAFO BRABENDER Amilogramma (U.A.) PROTEINE minimo S.S. PRODOTTO FINALE
Rossi Flour “00” Spezia 230 - 250 0,50 / 0,55
FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB)
ASS. da 54% a 56%
STAB. da 6 a 8 min.
AMILOGRAFO BRABENDER Amilogramma (U.A.)
da 600 a 1000
11%

Molino Rossi Rossi Flour “00” M

Rossi Flour “00” M

From a selection of the finest foreign wheat grains, we create a flour with special strength.

Ideal for:

  • Croissant
  • Michetta (Hollow rolls)
  • Special breads
  • Products with medium/long rising times.
  • Pastry products
  • Rosetta
Molino Rossi - rosette_pani.jpg
TIPO FARINA ALVEOGRAFO CHOPIN W ALVEOGRAFO CHOPIN P/L FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB) AMILOGRAFO BRABENDER Amilogramma (U.A.) PROTEINE minimo S.S. PRODOTTO FINALE
Rossi Flour “00” M 310 - 340 0,50 / 0,60
FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB)
ASS. da 55% a 57%
STAB. da 8 a 15 min.
AMILOGRAFO BRABENDER Amilogramma (U.A.)
da 600 a 1000
12%

Molino Rossi Rossi Flour “0” to “00” SILVER

Rossi Flour “0” to “00” SILVER

High quality flour exclusively for professional use.

Ideal for:

  • Michetta (Hollow rolls)
  • Oil based breads
  • Special breads
  • Special genuine bread from tradition
  • Pizza with crisp edges
  • Rosetta
Molino Rossi - img-farinaargentorossi.jpg
TIPO FARINA ALVEOGRAFO CHOPIN W ALVEOGRAFO CHOPIN P/L FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB) AMILOGRAFO BRABENDER Amilogramma (U.A.) PROTEINE minimo S.S. PRODOTTO FINALE
Rossi Flour “0” to “00” SILVER 290 - 300 0,50 / 0,60
FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB)
ASS. da 55% a 57%
STAB. 8 a 15 min.
AMILOGRAFO BRABENDER Amilogramma (U.A.)
da 600 a 1000
12

Molino Rossi Rossi Flour “00” P

Rossi Flour “00” P

From wheat grains high in gluten comes a high quality flour rich in proteins with a 14-hour rising time.

Ideal for:

  • Baguettes
  • Ciabatta (Peasant loaves)
  • Colomba (Sweet yeast cake traditionally baked for Easter)
  • Croissant
  • Michetta (Hollow rolls)
  • Confectionery
Molino Rossi - panisoffiati.jpg
TIPO FARINA ALVEOGRAFO CHOPIN W ALVEOGRAFO CHOPIN P/L FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB) AMILOGRAFO BRABENDER Amilogramma (U.A.) PROTEINE minimo S.S. PRODOTTO FINALE
Rossi Flour “00” P 360 - 390 0,50 / 0,60
FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB)
ASS. da 55% a 57%
STAB. 8 a 15 min.
AMILOGRAFO BRABENDER Amilogramma (U.A.)
da 600 a 1000
13%

Molino Rossi Rossi Flour “0” to “00” MANITOBA

Rossi Flour “0” to “00” MANITOBA

Only from the finest North American grains do you obtain a select flour, rich in proteins, ideal for products that require rising periods of up to 16 hours and several cycles of kneading. Ideal also blended with other flours for particular products.

Ideal for:

  • Baguettes
  • Colomba (Sweet yeast cake traditionally baked for Easter)
  • Pandoro (typical soft Christmas cake)
  • Panettone (typical soft Christmas cake with raisins and candied fruit)
  • Rosetta
Molino Rossi - baguette.jpg
TIPO FARINA ALVEOGRAFO CHOPIN W ALVEOGRAFO CHOPIN P/L FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB) AMILOGRAFO BRABENDER Amilogramma (U.A.) PROTEINE minimo S.S. PRODOTTO FINALE
Rossi Flour “0” to “00” MANITOBA 370 - 390 0,50 / 0,60
FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB)
ASS. da 55% a 57%
STAB. 8 a 15 min.
AMILOGRAFO BRABENDER Amilogramma (U.A.)
da 600 a 1000
13,5%

Molino Rossi Rossi Flour “0” STAR

Rossi Flour “0” STAR

With foreign grains rich in proteins comes a flour with excellent characteristics for confectionery products that require several cycles of leavening (18-20 hours).

Ideal for:

  • Fine confectionery
  • Michetta (Hollow rolls)
  • Panettone (typical soft Christmas cake with raisins and candied fruit)
Molino Rossi - prod_alta_lav.jpg
TIPO FARINA ALVEOGRAFO CHOPIN W ALVEOGRAFO CHOPIN P/L FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB) AMILOGRAFO BRABENDER Amilogramma (U.A.) PROTEINE minimo S.S. PRODOTTO FINALE
Rossi Flour “0” STAR 450 - 480 0,55 / 0,65
FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB)
ASS. min. 56%
STAB. min. 13 min.
AMILOGRAFO BRABENDER Amilogramma (U.A.)
da 600 a 1000
14%

Molino Rossi Rossi Flour “TYPE 1”

Rossi Flour “TYPE 1”

Flour used for homemade breads that produces a darker crumb and a crisp and colorful crust, rich in fiber, flavorful; the breads produced keep well and are an ideal accompaniment with vegetable soups or for “bruschetta” type canapés.

Molino Rossi - panescuro1.jpg
TIPO FARINA ALVEOGRAFO CHOPIN W ALVEOGRAFO CHOPIN P/L FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB) AMILOGRAFO BRABENDER Amilogramma (U.A.) PROTEINE minimo S.S. PRODOTTO FINALE
Rossi Flour “TYPE 1” 175 - 185 0,55 / 0,70
FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB)
ASS. da 54% a 56%
STAB. da 2 a 5 min.
AMILOGRAFO BRABENDER Amilogramma (U.A.)
da 500 a 800
12%

Molino Rossi Rossi Flour “TYPE 2”

Rossi Flour “TYPE 2”

Flour even higher in fiber than the “Type 1” flour, produces particularly dark homemade breads with a flavor reminiscent of the breads of long ago.

Molino Rossi - panescuro2.jpg
TIPO FARINA ALVEOGRAFO CHOPIN W ALVEOGRAFO CHOPIN P/L FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB) AMILOGRAFO BRABENDER Amilogramma (U.A.) PROTEINE minimo S.S. PRODOTTO FINALE
Rossi Flour “TYPE 2” 170 - 180 0,55 / 0,70
FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB)
ASS. da 54% a 56%
STAB. da 2 a 5 min.
AMILOGRAFO BRABENDER Amilogramma (U.A.)
da 500 a 750
12%

Molino Rossi Rossi Flour “WHOLE WHEAT”

Rossi Flour “WHOLE WHEAT”

Obtained by grinding the entire wheat grain. The bread produced, high in fiber and vitamin E contained in the germ, contributes to a healthy diet typical of the Mediterranean tradition and has an unmistakable and characteristic aroma of wheat bran.

Molino Rossi - paneintegrale.jpg
TIPO FARINA ALVEOGRAFO CHOPIN W ALVEOGRAFO CHOPIN P/L FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB) AMILOGRAFO BRABENDER Amilogramma (U.A.) PROTEINE minimo S.S. PRODOTTO FINALE
Rossi Flour “WHOLE WHEAT” 170 - 190 0,55 / 0,70
FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB)
ASS. da 52% a 54%
STAB. da 3 a 5 min.
AMILOGRAFO BRABENDER Amilogramma (U.A.)
da 500 a 900
12%

Molino Rossi Rossi Flour “ENRICHED WHOLE WHEAT”

Rossi Flour “ENRICHED WHOLE WHEAT”

Obtained by grinding the entire wheat grain. The bread produced, high in fiber and vitamin E contained in the germ, contributes to a healthy diet typical of the Mediterranean tradition and has an unmistakable and characteristic aroma of wheat bran.

Molino Rossi - paneintegrale(1).jpg
TIPO FARINA ALVEOGRAFO CHOPIN W ALVEOGRAFO CHOPIN P/L FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB) AMILOGRAFO BRABENDER Amilogramma (U.A.) PROTEINE minimo S.S. PRODOTTO FINALE
Rossi Flour “ENRICHED WHOLE WHEAT” 210 - 230 0,55 / 0,70
FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB)
ASS. da 55% a 54%
STAB. da 3 a 5 min.
AMILOGRAFO BRABENDER Amilogramma (U.A.)
da 500 a 900
12%