Created from Molino Colombo’s slow milling process, La Madonnina is a Type “00” flour developed in collaboration with Master Pastry Chef Maurizio Bonanomi. It is named in honor of the great Milanese tradition of Panettone, allowing bakers to achieve the legendary Pan de Toni with unparalleled quality.

This sweet and high-protein flour features:

• Ultra-high-quality proteins for stable fermentation
• Low damaged starch content for perfect and controlled rising
• Long maturation process in storage, ensuring optimal organoleptic performance

The result is a soft, intensely aromatic, and long-lasting Panettone, with a delicate structure and exceptional moisture retention. Ideal for the production of large leavened pastries such as Panettone, Colomba, and Pandoro.

The legend of Pan de Toni is now in your hands!