Flours

Fresh pasta

Molino Rossi Rossi flour "00" PUFF PASTRY

Rossi flour "00" PUFF PASTRY

Obtained from the combination of select domestic and foreign grains, ground with a particular process, creating a balanced flour. The products obtained have an intense color that remains unchanged even after drying.

Ideal for:

  • Lasagne
  • fresh egg pasta
  • Homemade noodles
Molino Rossi - tagliatelle_lasagne.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" PUFF PASTRY 180 - 190 0,50 / 0,70
FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB)
ASS. da 52% a 54%
STAB. da 2 a 5 min.
AMILOGRAFO BRABENDER Amilogramma (U.A.)
da 600 a 1000
8%

Molino Rossi Rossi Flour “00” GRANITO (GRANITE)

Rossi Flour “00” GRANITO (GRANITE)

Obtained with a particular extraction, this is a granular flour low in fiber but rich in starch. It is generally used by artisan pasta makers.

Ideal for:

  • Gnocchi
  • Roman style gnocchi
  • Lasagne
  • fresh egg pasta
  • Filled pasta
  • Homemade noodles
Molino Rossi - gnocchi-pasta.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” GRANITO (GRANITE) 175 - 190 0,50 / 0,70
FARINOGRAFO BRABENDER Assorbimento (ASS) Stabilità (STAB)
ASS. da 50% a 52%
STAB. da 2 a 5 min.
AMILOGRAFO BRABENDER Amilogramma (U.A.)
da 600 a 1000
9%