The Casillo Group has decided to launch the new brand Molino Casillo, with the aim of catering to the needs of an increasingly specialised market in constant search of excellence. Molino Casillo is the result of a new corporate vision that seeks to also bring the “Molino Casillo universe” to professionals by offering a wide range of flours and semolina of the highest quality, produced to meet every need and able to ensure an excellent result in every field of use. The Casillo Group is a great Italian company, world leader in the processing and marketing of wheat, rooted deep in the Italian tradition and still evolving with professionalism and passion in a constant search for perfection.
ZERO M TYPE “0” SOFT WHEAT FLOUR
“ZERO M” is the flour true pizzamakers appreciate most: it’s based on a careful selection of grains and has a high ability to adapt to all processes, thanks to the perfect balance between tenacity and extensibility. Recommended for the preparation of pizzas and focaccia with a medium leavening time.
ZERO L TYPE “0” SOF T WHEAT FLOUR
“ZERO L” is the flour designed to guarantee high performance and high hydration. Thanks to a perfect balance between tenacity and extensibility, it fully expresses itself during processing and leavening, giving the finished product exceptional digestibility and a fragrance never experienced before. Suitable for medium to long leavening.
PIZZA SUPERIORE - ORIGINE LINE
Pizza Superiore is our “rough” flour, different from the “0” you are used to. Obtained from a slow and sweet grinding of the best grains, to ensure superior stability, a melting and never chewy pizza, rich in scent that evokes “the essence of the wheat field”. Pizza Superiore is the flour designed to ensure high performance and high hydration, excellent for long leaven.
AROMA
With wheat germ is the type “1” flour obtained by means of a careful and extremely slow milling process. Molino Casillo dedicates this flour to all lovers of Roman-style pizza who wish to make a super crunchy pizza with an exceptional aroma and unique crispness. “AROMA” is the flour of your dreams, conceived for pizza makers who want a different pizza… an Authentic Romana pizza with wheat germ!
SEMOLA TOP
“TOP” is a regrind durum wheat semolina obtained from the mixture of the best protein hard grains. The fine grain size, obtained thanks to the double grinding of wheat, make it ideal for the preparation of bread, pizza, focaccia, accompanied by a unique taste to which are added the unmistakable scent and color of durum wheat.
PIZZA ORO (PIZZA GOLD) DOUBLEMILLED DURUM WHEAT SEMOLINA
“Pizza ORO” is the double-milled semolina as yellow as gold and as the sun that shines on the durum wheat. A concentrate of aromas to be used for pizzas and focaccia with a rustic flavour, which tell a story fuelled by tradition.
SEMOLA EXTRA ARANCIO
Pasta tells the story of the Italian tradition. Precisely for this reason Molino Casillo has been grinding for over sixty years the best hard grains to produce semolina of the highest quality to satisfy the most attentive professionals and the most demanding palates. “Extra Arancio” is the semolina for pasta par excellence. Obtained by the skilful milling of the best hard grains, you get a large sized semolina that will ensure the production of fresh and dry pasta, printed and drawn, with an intense color and a high seal in cooking.
