Flours

Pastry-making

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 - dolce.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 - panettone.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 - pandoro_colomba.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 "0" BISCOTTO

Rossi Flour "0" BISCOTTO

Selecting some domestic and foreign grain obtains limited force flour, particularly weak, suited to the needs of biscuit products for low-rise and crumbly.

Ideal for:

  • Cookies
  • Wafer
  • short crust pastry
  • Wafer
Molino Rossi - cantucci.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" BISCOTTO 140 - 160 0,45 / 0,55
FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB)
ASS. da 53% a 55%
STAB. da 1 a 3 min.
AMILOGRAFO BRABENDER Amilogramma (U.A.)
da 600 a 1000
11%