Molino Colombo

• Neapolitan / high-heat round pies: Fiore di Napoli (silky handling, airy cornicione).
• Round or sheet-pan with extra crunch & aroma: Pizza Core (soft wheat + semolina + wheat germ).
• Focaccia or soft-crumb pan pizza: Focaccia Leggera (stays plush even after reheating).
• Rustic, seed-forward loaves & snacks: Miscela Tirolese.
• Ancient-grain flavor & digestibility: Miscela ai Grani Antichi.
• Clean shaping & release: Fior di Spolvero (bench dusting).

Molino Colombo focuses on gentle grinding and carefully tuned blends so proteins and starches stay intact. The result is dough that’s silky to handle, predictable in proofing, and flavorful after baking—consistency you can taste, batch after batch.

These flours are exceptionally easy to handle and very designed to be used both by professionals as well as passionate home bakers. They can absolutely be used in a home oven. Preheat a baking steel/stone for at least 45 minutes at 250 °C / 480–500 °F. For pan bakes, oil the pan well for a crisp base. If you can’t reach pizzeria temps, use slightly lower hydration and longer bakes to balance color and oven spring.

Wheat germ adds aroma and complexity; durum semolina contributes color, snap, and structure. Purposeful additions like these make dough more resilient and crusts more characterful.