Molino Colombo has developed a range of semi-finished pastry flours, designed to be easy to use, even for those without extensive experience in pastry making.

These flours allow for the creation of high-quality desserts with professional results.

In partnership with pizza industry experts, we have crafted a line of semi-finished flours for pizza making that align with our philosophy of enhancing the aroma and flavor of authentic pizza.

Our expert team has developed a range of specialized enhancers for baking, pizza-making, and pastry, designed to further enhance the performance of flour in bread, pizza, and desserts.

The Le Pasticcere line is the result of our close collaboration with master pastry chefs, designed to offer flours tailored to specific pastry applications.

The key to its excellence lies in the strict selection of premium raw materials and a delicate milling process that preserves the protein quality of the wheat.

This results in flours that are particularly suitable for leavened doughs, capable of supporting high fat content while maintaining excellent workability.

The only white flour that preserves the noble parts of the wheat kernel

The innovation of Farine Varvello in the final market was introduced in 2013 under the Integralbianco brand. Today, Integralbianco has been rebranded as Farina Intera®, maintaining the same product with a new name to reach an even wider market. The unique characteristics and innovations behind Farina Intera® have allowed Farine Varvello to collaborate with prestigious partners such as the Umberto Veronesi Foundation and the University of Gastronomic Sciences.

The pursuit of excellence has led Farine Varvello to produce Farina Intera® at our facility in Paderno d’Adda, entrusting Molino Colombo with the distribution to selected artisans and professionals in specific regions of Italy.

For more information and to find out where to purchase Farina Intera®, visit www.farinaintera.it.

Developed in collaboration with renowned pizzaioli, the Le Pizzaiole line was created to meet the specific needs of pizza professionals.

These exceptional flours provide optimal dough elasticity, outstanding fermentation stability, and an unmistakable flavor and digestibility.

The secret lies in our gentle, slow milling process, which preserves the natural characteristics of high-quality wheat, ensuring the best performance for authentic pizza making.

What is it?

Pain Paillasse is an innovative bread flour that simplifies production while maintaining exceptional quality. The dough can be prepared just three times a week, requiring fewer working hours and 30% lower labor costs. It is easy to handle, allowing anyone to shape and bake it successfully.

Why is it worth making?

With a 37% baking yield, there are no fixed fermentation times, providing maximum production flexibility. It is also characterized by excellent shelf life, ensuring the bread stays fresh for longer.

The pleasure of rediscovering the flavors of the past

Pan Paillasse perfectly combines innovation, tradition, quality, and creativity. It is a genuine product, made with minimal yeast, making it more digestible thanks to a long lactic fermentation that develops over 80 unique aromas, creating an unmistakable taste experience.

The Le Rustiche flours combine the sensory qualities of taste, flavor, and bread aroma with the health benefits of wholemeal and semi-wholemeal flour, offering a balanced mix of tradition and well-being.

A great flour must go beyond optimal rheological properties; it must be capable of producing bread with a thin, golden crust, a well-balanced and soft crumb, and a long shelf life.

Our bread flours contain no added gluten, as the high quality of selected grains makes it unnecessary. This is what gives our products the unmistakable flavor of semi-hard wheat and the authentic aroma of traditional bread.

The Le Classiche line is designed for professionals in baking as well as for passionate home bakers producing pasta, pizza, and bread.

Respect for nature has always been at the core of our mission. We were among the first to recognize the growing consumer demand for healthier and more sustainable products, launching a complete range of organic flours.

Organic farming is a production system in harmony with both nature and human needs, ensuring that the land remains free of chemicals while supporting a sustainable future.

To further enhance the quality of this line, we go beyond legal standards, providing multi-residue analyses for each batch, both on flour and bran.

Made from 100% Italian wheat, our organic flour range is tailored to meet the most sophisticated demands, offering customized products based on specific uses and production processes. The line also includes Khorasan wheat flour, processed according to the latest principles of modern nutrition.

The Le Eccellenze line is a testament to the synergy between Molino Colombo’s milling expertise and the knowledge of the finest Masters of the White Art.

This selection of flours is designed to meet the highest professional standards across all areas of baking and pastry making.

The Le Libere line was developed through extensive research and experimentation to create a gluten-free flour blend that does not compromise on taste or texture.

In a market where gluten-free products often fall short in flavor and workability, our blend offers a pleasant taste, excellent flexibility, and ease of use. It is ideal for those with gluten intolerance, lactose intolerance, celiac disease, or anyone following alternative dietary lifestyles or seeking variety in their diet.

Cereals have been fundamental to human nutrition throughout history, from wheat in Egypt to corn in Mexico, barley in Greece, rice and millet in China, and rye in India. Today, modern dietary science confirms the value of these grains, not only as staple foods but also for their health benefits.

Rich in proteins, vitamins, minerals, and fiber, cereals contribute to a balanced diet.

To honor this tradition, Molino Colombo has created the Le Miscele line, a blend of cereal flours specifically formulated for bread production.