We recently announced a great addition to our offer: you can now shop the entire “Sfarinati” line by La Molisana.

This line of flours and Semolina covers all your basic needs in the kitchen: you can find the perfect flour to cook friable home-made pizzas or crunchy cookies, make the most fragrant batter,, or the perfect home-made pasta.

What we like about La Molisana Sfarinati line is that it makes it super simple to choose the best flour for your recipes, but have you ever wondered why there is such a wide choice also for an apparently simple ingredient such as flour?

We will try to explain the main differences that will be game-changers in your baking habits!

 

Let’s start with wheat:

Flour obtained by grinding soft wheat is the classic "white flour". The dough obtained from soft wheat flour has good extensibility and it is used for baking leavened products, such as desserts (cakes, biscuits, brioches) or pizzas.

From durum wheat, you obtain Semolina, which has a more yellow-amber color. The dough obtained from durum wheat semolina has lower extensibility but a high tenacity, which makes it good for bread and especially for pasta.

 

Stone-ground vs steel-ground

Grinding flour has never been easier: most flours are refined with steel rollers, but the stone grinding process, thanks to the lower temperatures, allows the flour to retain more of its natural nutrients. Bear this in mind next time you shop for flour!

 

From 00 to whole wheat

00 is the most refined flour, this is perfect for leavened products and it is the easiest to use in most recipes. However, it also has less nutritional elements. The more you go up in numbers (0, 1, and 2) the less the flour is refined, until you reach Wholewheat: this flour provides more fibers and other nutrients and can be used for heavier bread and baked goods. You may prefer this flour if you are trying to follow a diet because the high content of fibers will increase the sense of satiety and facilitate intestinal transit, reducing the absorption of fats and cholesterol.

 

Get Baking:

We hope this quick overview gives you some ideas to start experimenting with new recipes, let’s recap what we learned and get your order ready for the next baking spree:

La Molisana – Extra-Fine 00 Flour: with an impalpable and light consistency, this flour is particularly suitable for sponge cakes, puff pastries, brioches and light crêpes.

La Molisana – Durum Wheat Semolina For Pizza Dough: At the end of long research and with the help of experienced millers and professional pizza chefs, La Molisana came to the definition of the best mixture of durum wheat semolina for pizza. Thanks to the stone peeling process this semolina preserves the organoleptic properties of the raw material and is ideal for a more crunchy, digestible pizza with a fragrance reminiscent of freshly baked bread.

La Molisana – Durum Wheat Semolina: this is a versatile semolina ideal for crunchy bread, for the preparation of shortbread biscuits or fresh home-made pasta.

Durum Whole Wheat Semolina: The re-milled whole wheat semolina is rich in fibers and represents a healthy alternative for all sweet and savory preparations: fresh pasta with high satiating power, pizza with a new taste that breaks the routine, shortcrust pastry...we are sure you will fall in love with this new taste!

Reground Durum Wheat Semolina: thanks to La Molisana’s research, this reground durum wheat semolina was born, suggesting uses other than the pasta for which it is naturally suited: this fine semolina has a perfect particle size to obtain rustic or sweet cakes or crunchy and crumbly bread and pizza.