We’ve renewed our Pastry Line
Performance, elegance, and authenticity. For every dough, a gesture of artistry.
October marked a major milestone for Molino Naldoni: a complete restyling of our Pastry Line, ahead of its official launch at the next SIGEP.
This selection of 100% natural flours, designed to support professionals in the art of baking, not only welcomes a brand-new product, but also features updated packaging and formats—crafted to communicate even more clearly and effectively our passion for the fascinating world of professional pastry.
Roma, our latest release – Type “00” soft wheat flour.
Ideal for both sweet and savory puff pastry—elastic, precise, flawless. Product Sheet
Among the updates is also a new 10 kg format, now available alongside the classic 25 kg bag: a practical, versatile solution designed for artisanal workshops and high-end pastry boutiques, in Italy and around the world.
Standing with us again this year is Master Pastry Chef Sebastiano Caridi, a leading figure of modern Italian pastry. With his creativity and constant pursuit of excellence, Caridi has chosen our flours for years to craft his iconic leavened creations and Viennoiserie, affirming the quality and reliability of our work.
“A natural harmony built on shared values. With Molino Naldoni, we share solid foundations: the pursuit of excellence, attention to detail, and the desire to innovate while honoring tradition.”
— Sebastiano Caridi, Pastry Chef
Our Pastry Line’s new visual identity is expressed through its packaging, inspired by Art Nouveau, and it celebrates elegance and the precision of artisanal craftsmanship.
In every flour, there is our story, our passion, and the commitment to share the creativity and flavors of Made in Italy with the world.
Together with Sebastiano, we are preparing a major launch of the renewed Pastry Line at the upcoming SIGEP in January, in Rimini. We look forward to welcoming you in Hall D5, Stand 045.
