Flour and semolina 

Soft wheat flour obtained from Italian grains. Its plasticity and versatility make it particularly suitable for the production of all firm-dough breads, as well as pastries such as shortcrust and sponge fingers. Made from organic and 100% Italian wheat, it allows professionals to create healthier and more environmentally friendly products.

Produced by Progeo Molini Sca

From the whole-grain milling of 100% Italian soft wheat, organic whole wheat flour is obtained, rich in fiber contained in the bran. It is characterized by high nutritional value and high digestibility.

Prodotto da Progeo Molini Sca

Soft wheat flour specifically designed for leavened doughs such as panettone, pandoro, and veneziana. Ideal for doughs rich in fats and sugar that require high-quality gluten to withstand very long leavening processes.

Produced by Progeo Molini Sca

Fine and very white type “00” soft wheat flour, easy to blend and ideal for enhancing the color and brightness of Italian fresh pasta such as tagliatelle, tortelli, agnolotti, and cappelletti.
High absorption, maximum whiteness, and excellent cooking resistance are among the main qualities of pasta made with Gran Sfoglia.

Produced by Progeo Molini Sca

Soft wheat flour obtained from a careful blending of the best medium-protein wheats. Ideal for pizzas with medium/long processing times. Excellent for round pizzas.

Produced by Progeo Molini Sca

Soft wheat flour obtained from an accurate blend of the best high-protein wheats. Ideal for preparing doughs that require long leavening times, it is a flour with remarkable strength that, when proper maturation times are respected, allows the achievement of top-quality results and very soft, fragrant, and digestible pizzas, as true Neapolitan tradition requires.

Produced by Progeo Molini Sca

Soft wheat flour obtained from the milling of 100% Italian medium-strength wheat. Its protein content, excellent elasticity, and absorption make it the ideal flour for enhancing classic Italian pizzas.

Produced by Progeo Molini Sca

Tre Grazie Pizza Flour is obtained from the milling of 100% Italian soft wheat. Thanks to its high protein content, it has a great water absorption capacity, making it perfect for preparing bread, pizza, focaccia, and long-leavening desserts.

Produced by Progeo Molini Sca

Tre Grazie Mille Usi flours are obtained from the milling of 100% Italian soft wheat. They are highly versatile references, perfect for preparing a wide variety of recipes: desserts, pizza, fresh pasta, and bread.

Produced by Progeo Molini Sca

Tre Grazie 00 Bio flour is obtained from the milling of 100% Italian organic soft wheat. It is easy to work with and versatile in use, for cooking tasty and healthier dishes. Ideal for bread, pizza, desserts, and fresh pasta.

Produced by Progeo Molini Sca

Tre Grazie Dolci flour is a specialty of the Tre Grazie line. It is the perfect reference for preparing both leavened and unleavened desserts, from biscuits to tall cakes. It does not contain integrated yeast.

Produced by Progeo Molini Sca

Tre Grazie Pasta Calibrata flour is a specialty of the Tre Grazie line. It is the perfect reference for obtaining fresh pasta with greater body and excellent cooking resistance.

Produced by Progeo Molini Sca

Tre Grazie Tipo 2 flour is stone-ground from ancient grains, old cereal varieties that promote biodiversity and guarantee superior taste quality. Its milling process allows for a higher concentration of fiber, mineral salts, vitamins, and wheat germ.

Produced by Progeo Molini Sca