At Salvo 1968, we are excited to introduce our latest selection of Molino Casillo "Speciali" and "Speciali con Germe" flours. Molino Casillo, part of the Casillo Group, is well-known in the milling industry for its quality and innovative processes. Our new range meets the high standards of professional chefs and bakers, offering excellent performance across various applications.

Molino Casillo's milling techniques preserve the wheat’s natural nutrients, resulting in flour rich in vitamins, minerals, and healthy fats. Their "Speciali con Germe" flours are processed using a cylindrical grinding machine with a long diagram, which keeps the heat low during milling. This method retains vital nutrients like B vitamins, fibre, and essential minerals that are often lost in regular milling methods.

By keeping the grain at a lower temperature during milling, Molino Casillo ensures their flours support better digestion and overall health. This careful approach means their flours not only meet the needs of professional chefs but also help make meals healthier. 

Nutrient Retention: The gentle milling process helps keep essential nutrients found in the wheat germ, such as B vitamins, magnesium, and iron. These nutrients are crucial for maintaining a healthy digestive system and overall well-being.

Digestive Benefits: The high fibre content in the "Speciali con Germe" flours promotes healthy bowel movements and helps prevent digestive issues like constipation. Additionally, the presence of B vitamins aids in the efficient breakdown of carbohydrates and fats, facilitating better nutrient absorption.

Superior Quality: The advanced milling technology ensures that the flour maintains its natural flavour and aroma, making it suitable for a variety of applications, from baking to pizza making and pasta production.

From selecting the finest grains to using state-of-the-art milling technology, this dedication ensures that their flours meet the expectations of professional chefs and bakers around the world.

Here are four of Salvo 1968’s first flours in the “Speciali” Collection. 

Molino Casillo "Aroma" Soft Wheat Flour Type 1 with Wheat Germ is known for its delightful aroma and ability to add a crisp texture to your baked goods. It's part of the "Speciali con Germe" selection, designed to retain the wheat's natural nutrients.

Features:

• Strong, delightful arom
• Adds crispness to cooked dough
• Retains more natural nutrients due to innovative milling process

Use Cases:

• Perfect for Roman-style pizzas
• Suitable for a variety of baked goods

Molino Casillo's Soft Wheat Type "00" Flour for Pasta is a premium flour made from the delicate inner part of the wheat grain. This flour is perfect for pasta making, ensuring a beautiful glow and perfect firmness in your pasta dishes.

Features:

• Derived from the delicate inner part of the wheat grain
• Lower ash content ensures superior dough preparation
• Retains natural nutrients, vitamins, and minerals

Use Cases:

• Ideal for fresh pasta such as spaghetti, fettuccine, and ravioli
• Great for making gnocchi and other traditional Italian baked goods

Molino Casillo's "La 8" Soft Wheat Flour Type 0 with Wheat Germ is carefully selected to enhance the flavour and texture of your pizza. This flour is ideal for creating balanced, tender pizza crusts with an intense aroma.

Features:

• Intense aroma enhances flavour and texture
• Requires medium hydration and medium leavening time
• High protein content for balanced, tender pizza crust

Use Cases:

• Perfect for high-hydration doughs needing long leavening times
• Suitable for high-hydration bread recipes where stability and flavour are crucial

Casillo's "LA 8 PLUS" with Wheat Germ is the flour designed for creating contemporary pizzas with an intense aroma and a famously pronounced crust. This flour is perfect for those aiming to make pizzas that stand out in both flavour and texture.

Features:

• Intense aroma and iconic crust
• High hydration compatibility
• Diligent milling process preserves natural nutrients
• Includes wheat germ for enriched nutritional value and intensified flavour

Use Cases:

• Ideal for high-hydration pizza doughs
• Suitable for both direct and indirect doughs such as biga and poolish