Since 1742, Molino Bertolo has been dedicated to the art of milling with passion and commitment, passing down secrets, experiences, and knowledge from generation to generation. This legacy has allowed the company to grow and strengthen over time. Its mission is to offer the highest quality flours, the result of a rigorous selection of the finest grain varieties.
Among the various product lines offered by Molino Bertolo, the ones dedicated to pizza preparation stand out, designed for both professionals and cooking enthusiasts:
CLASSIC LINE
- 00 Viola: A selection of flours ideal for medium and long fermentation doughs, ensuring a fragrant pizza with an authentic flavor.
- 00 24H: Designed for doughs that require 24 hours or more of maturation, offering the perfect balance between elasticity and digestibility.
- 00 Napoli: Specifically formulated for traditional Neapolitan pizza, it guarantees a soft, airy dough, in line with the standards of true Neapolitan pizza.
NOVELTY
- Agricola Line: Born from the desire to produce natural flour sourced from local farmers’ fields. 100% ITALIAN WHEAT, available in type 1 and type 2 flours.
In 2024, the new 12.5 kg format was introduced to meet the needs of industry professionals such as pizza makers, pastry chefs, and bakers, offering a practical and convenient solution.
Last but not least, the INNOVATIVE LINE
- Fruttarine: A project that combines the quality of flour with the wholesomeness of dehydrated fruit, creating new and surprising flavor combinations.
