Molino Moras

A blend of soft wheat flour and whole grain soy flour, it has good elasticity and a more intense flavour. The final result is crispier due to the emulsifying properties of the soy. To be used mixed with other flours from the OROPIZZA line in quantities of between 10% and 40%

Soft wheat flour, ideal for direct indirect dough pizza with long leavening times, can be stored in a cold store for up to 96 hours.

The most complete flour from the nutritional point of view is rich in Fibra. It is distinguished by the scent that the dough releases after the cooking obtained by grinding it in its integrita of grains with high protein content ideal for the production of all types of products to be integral oven and for the preparation of pizza with a more rustic and complete flavour.

Delicious semi-finished heart for cereal pizza dough, a mixture of different expertly balanced cereals to create a unique, easily workable product with an unmistakable taste and aroma

This flour comes from the desire to create a pizza with cereals with special aromas and unique taste a special blend with soft wheat flour to which barley oats, corn, Lino sesame soya and rye are added suitable for the production of long-lasting pizza with indirect methods for perfect digestibility.