Line
Il molino di Torino
The Il Molino di Torino line was created in 2017 following months of research and collaboration with great masters of the sector, which led to the creation of flours for professional use, ideal for bakery, pizza, pastry and fresh pasta.
The entire line is distributed in Italy and abroad exclusively through wholesalers.
Discover the
Il Molino di Torino flours for pizza have been created in collaboration with expert Master Pizza Makers.
The high water absorption and good extensibility make these flours ideal for all types of dough.
Special flours for pizza
Discover also the Vera and Core special flours for pizza.
Il Molino di Torino flours for pastrys are created to satisfy all the needs of Master PastryChefs: from shortcrust pastry to puff pastry and large leavened items such as panettone.
A line of 9 flours with different characteristics to adapt to every type of processing in small and large bakery workshops: a flour for every type of bread.
A selection of flours for fresh and dry pasta, all produced by extracting the noblest parts of the grain from the mill, to obtain flours that are ideal for a brightly coloured pasta, whether puffed, extruded or rolled.
Il molino di Torino
A complimentary line for the city of Turin
In the historic centre of the city of Turin stands the majestic and imposing Mole Antonelliana, the undisputed symbol of the Piedmontese capital. To give value to the territory, to which the mill and miller are particularly attached, the sacks of this line of flours are identified by a reinterpretation of the Mole and the choice of names for the references has fallen on places and characters that represent the history of Turin.