Molino Gatti was founded in the 1960s in the town of Panicale, located in the province of Perugia. Over time, it became one of the most important mills in the Umbria region. In the 1980s, the company expanded, and the Gatti family introduced a new mill dedicated to producing additive-free flours, using grains harvested from the surrounding area and stored in a newly built facility.
Today, the company sources the finest local, national, and international grains, allowing us to create high-quality "recipes" tailored to the specific markets we serve. Every blend is meticulously developed and tested in the Molino Gatti lab, followed by professional kitchen trials.
Whether you're a bakery, a pizzeria, or a pastry chef, Molino Gatti offers specialized flours to help you create exceptional products. Below, we present three lines tailored to different baking needs.
Bakery Line
Molino Gatti’s Bakery Line features flours made from selected supply chain grains, perfect for traditional breadmaking or long-fermentation doughs. These flours transition from a silky gluten network to a strong and elastic gluten structure, making them highly versatile.
- Ideal for: Small bread rolls, baguettes, breadsticks, panini, rosettes, ciabatta, and high-hydration doughs like biga.
- Key features: Elasticity in processing, stability, additive-free, and made from controlled-supply chain grains.
Highlighted Flours:
- Tipo 0 Wheat Flour - No. 8
For: traditional baking and ideal for bread. - Tipo 00 Wheat Flour - No. 9
For: Cakes, pastries, and versatile everyday baking. - Tipo 1 Wheat Flour - No. 10
For: Long-fermentation pizza and high-rise breads.
Our collections
Molino Gatti Tipo 0 Wheat Flour - No. 8
Molino Gatti Tipo 0 Wheat Flour - No. 8
Molino Gatti Tipo 00 Wheat Flour - No. 9
Molino Gatti Tipo 00 Wheat Flour - No. 9
