The All in One Flour of Molini Lario is a particularly suitable flour to make the most common homemade recipes to make bread, focaccia, and panbrioche. The natural amount of gluten content in this flour is ideal for the dough made by hand: this characteristic, combined with a short kneading time, makes a balanced flour also for the production of fresh pasta.
Rheological values: W 190/210 - flour type 00
The THE ALL IN ONE FLOUR is far and away, one of our most popular items. People can't seem to get enough of it.