Flour for Breads, Pastries, and Pizza in Vedelago
Through the years Molino Volpato S.r.l. has improved and perfected the selection and processing of grain, carefully seeking the best quality to create rich and intense flours.
Our flours, made with modern technology as well as ancient artisan wisdom and expertise, allow the production of high quality breads, pastries, and pizzas.
Our flour
Flour 200
Flour obtained from native grain.
Usage: 5 minute mink time, minimum 15 minutes rest ready for the oven.
Flour 230
Flour obtained by grinding fine domestic fine grains.
Use: for the production of common bread and as a component of flour mixtures.
Flour 250
Flour obtained by grinding fine domestic fine grains.
Use: for the production of rose rosettes, for a better yield in baking and as a component of blend flour for pastry and soft dough.
Flour 300
Flour obtained from grinding of domestic and foreign grains.
Usage: recommended for preparation of medium-time dough mixing and dough filling.
Farina R
Flour obtained by the grinding of fine domestic and foreign fine grains.
Use: for the production of special bread, rosettes, blossoms, and whiskers.
Flour 330
Flour obtained by the grinding of high-protein esterified soft wheat.
Use: The use of this flour is recommended for pastries croissants, slippers, blown and baguettes.
Farina S
Flour from the grinding of fine domestic and foreign strengths.
Use: for the production of special breads, blossomed rosettes, for soft and large dough.
Flour Type 1
Flour from the grinding of tender foreign grains.
It maintains enough strength to get fragrant, crusty, good volume breads.
Flour GF
Flour obtained from grinding of North American and Canadian grains suitable for special processing, buns, leavened paste, Apulian and panettone.
Flour Type 400
A flour that combines good strength with good elasticity makes it easy to work easily.
It can be used for buckets up to 18/20 hours, blown, baguettes, aubergines and panettons.
Flour SS
Ideal flour for long leavening times, over 24 hours.
You get blown breads, hooves, slippers, panettons.
Combines excellent water absorption with high strength.
Large Integral Flour
Wholemeal flour is suitable to get fluffy breads.
The bread retains a pleasing rustic flavour with an eclectic presence of fibres.
Fine Whole Flour
Wholemeal flour is suitable to get fluffy breads.
The bread retains a pleasing rustic flavour with an eclectic presence of fibres.
Pizza
Flour obtained from grinding of domestic and foreign grains.
Use: recommended for quick pies and quick-thaw dough preparation.
It is recommended for pizzas who want to obtain from their work a balanced relationship between dough elasticity and leavening strength.
Pizza Light
Flour obtained from the grinding of tender domestic and foreign strengths.
Suitable for the production of round or cut pizzas where rapid and infallible direct mixing is required.
Durum wheat flour
A product obtained from the grinding of high quality domestic and foreign hard grains.
Use: for its large and uniform grain it is particularly suitable for the preparation of homemade pasta and semolina.
Remaining of Hard Wheat
Made from the grinding of hard domestic grains in addition to high hard protein esters.
Use: Its finest granulometry makes it particularly suitable for baking and pastry doughs such as gnocchi, orecchiette, fettuccine, etc.
Rye flour
Made from high quality rye grinding.
Granary of Common Wheat
Made from grinding foreign grains.
