New products 2025

TEGLIA 60X40

An innovative soft wheat flour, made with sourdough, wheat germ, rice flour, and durum wheat semolina. Ideal for direct and indirect doughs with long leavening times to obtain light and crispy pizzas, with a characteristic bubbly crust.

Available in the new 15 kg format.

For info: https://www.molinograssi.it/en/product/teglia-60×40/

ESTRATTO DI MALTO

Diastatic Malt is the oldest natural ingredient for leavened products and, more generally, for all baked goods. Its use brings significant benefits to the final product, in particular:

• Accelerates maturation: This refers to the transformation of starches into sugars and the proteolysis of gluten, resulting in greater friability, melt-in-your-mouth texture, and preservation.
• Stimulates and stabilizes leavening: This helps reduce processing times and increase fermentation, leading to greater development and aroma.
• Replenishes exhausted sugars in indirect processes: such as Biga doughs, natural yeast, pre-ferments, and sourdough, restoring vitality to the yeasts and rebalancing the pH, thus reducing acidity and tenacity of the dough.
• Adds fragrance, taste, aroma, a thin and golden crust: particularly suitable for special recipes such as Focaccia and traditional desserts.

Available in 1400g format.

For info: https://www.molinograssi.it/en/product/estratto-di-malto/

TIPO 1 FORTE MACINATA A PIETRA

Stone milled type 1 flour, ideal for bread, pizza and focaccia

For info: https://www.molinograssi.it/en/product/tipo-1-macinata-a-pietra-forte/