Molino San Felice produces a wide variety of flours, according to the use and the “power” of the flour, for the different demands of the production of bread, sweets, pizza and fresh pasta.
The quality of flour is its ability to give a product with excellent features as taste, smell and a good nutritional value. To obtain the informations about the quality of the flours or mixture of flours there are some analytic parameters with indexes that change according to the product wanted. The factors that influence the quality of the flour are connected to the quality of the wheats, selected from the best in nature. The best product of Molino San Felice is the special flour for pizza, made according to the rule UNI 10791:98, to prepare the Artigianal Napolitan pizza, the original, cooked with wood, according to the napolitan tradition. The real napolitan pizza, loved all over the world for its smell and taste is the result of some important factors: the quality of the pasta, the growing time and the way of cooking.

To prepare a good pasta for pizza it’s necessary a good flour that gives good carbohydrates and proteins. You can find all these factors in the flour of Molino San Felice, the first Italian company that have certificated its product according to the rule UNI.
Flour for experts, produced with the traditional methods to respect the environment but guaranteed by the most modern quality controls. ( Certificated from the Quality System according to the rule UNI EN ISO 9001: 2000 ).