Molino Piantoni Molino Piantoni presents its Tradizionale 00 MD and Essentia flours for making high-quality pizza dough. 

The secret lies in the dough 

Molino Piantoni has added its new Tradizionale 00 MD flour, for medium and medium-long fermentation times, and Essentia, which combines milling tradition and innovation, to its Pizzeria range. The Italian brand, which specialises in products for pizza-making, is presenting them at Alimentaria with the aim of meeting the needs of professionals who prioritise quality. 

Tradizionale 00 MD is designed for medium and medium-long fermentation times. The result is a soft, silky dough that is easy to stretch, with controlled fermentation ensuring a light, digestible pizza that is never chewy. 

Essentia, meanwhile, is a type 0 soft wheat flour with wheat germ, born from the fusion of milling tradition and innovation. Free from technological additives and made from selected grains, it is designed for well hydrated, balanced and elastic doughs, resulting in beautifully crispy pizzas.