Our commitment to quality can be easily seen through our constant and manifest perseverance in researches, selection of raw materials and in creating and collaborating with a skilled and motivated team.
Quality control and compliance with hygienic conditions is ensured through certified quality control, Certification Lloyd’s Register Quality Assurance.
At Molini Signetti we are also focused on delivering chances to learn and grow professionally through the activity of our accredited (Ente N° 314/01/2005) training centre: “Scuola Bianca”.
Today, thanks to its know-how, Molini Signetti srl has been offering an innovative market policy: the possibility for its customers to have direct contact with specialized staff that can assist them in choosing and using the flour that can better satisfy their needs.
Premium Green
Highly elastic flour for pizza with long hydration and long maturations (24–48h+). Great for high hydration doughs.
Blue
Elastic pizza flour for short maturations (6–24h). Best for direct dough and quick turns.
Gold
Flour for pizza cornicione. Creates very light dough (12–24–36h maturation). Good for direct & indirect.
Red
Classic Napoletana-style flour with big airy cornicione and light dough. Works for short to very long maturations.
Product Catalogues
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Established in the 50s, Molini Signetti has made milling skills its great passion. The company is characterized by a considerable production capacity: 500 tons/24h by a sophisticated automation and control network.
Molini Signetti's flours are natural products, their only ingredients is 100% wheat flour. Standardization is ensured through a strict selection of wheat varieties in our internal laboratory. This allows us to supply constant quality to both professionals and home-bakers.
