Organic soft wheat flours
Simple, Healthy, Organic
From experience, Molino Rachello has selected for you “the indispensables”: a diverse range of soft wheat flours from organic farming capable of meeting all professional needs, both artisanal and industrial. With organic Soft Wheat Flours, we want to offer our customers reliable and versatile products with specific characteristics that make them ideal for all preparations, keeping intact the natural properties of the grains.
Excellent quality and certified, Organic 0, Organic Strong 0, Organic Whole-wheat 0, and Organic Manitoba flours are dedicated to those who seek goodness and fragrance without giving up a healthy and natural diet every day.
Recommended for the production of bread using direct and indirect method, classic pizza, dry pastries, and egg pasta.
PROTEIN > 10%
Our certified organic flour, ideal for all the sweet and savory recipes, is produced from a mixture of select and monitored soft wheat from organic farming. It has an easy workability and shorter rising times. In bread making a rise of 4-6 hours is recommended even with biga.
0 Organic Forte
Product code BI0BF25
Recommended for medium leavening products, classic and pan pizza, puff pastry, and brioches.
PROTEIN > 12%
Organic flour of the highest quality, obtained by grinding a selection of soft wheat from certified organic agriculture. It is characterized by a high content of protein, and is ideal for all professional uses that require a strong flour. The rising time is 12-18 hours, even with biga.
0 Organic Manitoba
Product code BI0BM25
Recommended for the production of bread using indirect method, long rising classic pizza, typical sweets, and large breakfast pastries.
PROTEIN > 13,5%
Strong organic flour, made from a selection of North American soft wheat from certified organic agriculture. is rich in insoluble proteins that produce the gluten and ideal for the production of elastic and strong dough, with a exceptional development during baking. The leavening times are 20-24 hours for dough with biga, and 24-48 hours for the pizza. In pasta making the reduced starch content allows it to produce a non-sticky product, for perfect al dente cooking.
Product code BIINT25
Ideal for the preparation of all types and sizes of pizza and focaccia.
PROTEIN > 12,5%
Whole wheat flour obtained by grinding a mixture of selected soft wheat from organic farming. Complete and balanced, it is made even more prized by the presence of bran and wheat germ: naturally rich in vitamins and mineral salts, it contributes to the regulation of metabolism and intestinal function, thanks to the presence of soluble and insoluble fibers. Easy workability, Organic whole wheat flour is suitable for all professional uses: bread making, pizza, pastry, and pasta making.