Molino Rossetto

Artisanal Italian Flour since 1760

Since 1760, the family business Molino Rossetto in Northern Italy's Padua has been milling grain into professional quality flour. Thanks to a perfect balance between ancient milling art and modern technology, Molino Rossetto is known for its strong flour types (Farina di Forza). Whether you are baking with a pre-dough like biga or poolish, opting for a long cold rise in the fridge, or looking for the ultimate base for authentic pizza dough, this flour offers the ideal gluten structure, high water absorption, and stable W-values that elevate your baking creations.

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Molino Rossetto Type 00 Soft Wheat Flour W400 (1 kg)

3.12 €

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Molino Rossetto Type 00 W330 Soft Wheat Flour (1 kg)

3.12 €

The Power of the Mill: Why Molino Rossetto Makes the Difference

Real baking quality starts with the selection of the grain and an extremely precise milling. The professional flour types from Molino Rossetto (with W-values from W330 to W400) are specially developed to effortlessly support heavy dough structures and long fermentation times of 24 to 48 hours. The dough retains its elasticity and rising power, resulting in an unparalleled airy crumb, a characteristic high-edged pizza crust, and easy digestion.

Bring the tradition of this historic Italian mill to your own kitchen and bake the perfect pizza, focaccia, and artisanal breads.