Anima Verace
Molino Denti
The name literally means "Soul of True Pizza" — and it's AVPN-certified to back it up. From Molino Denti in Emilia-Romagna (Borzano di Albinea), a three-generation mill cranking out 700 tonnes/day with 50+ flour types and 300+ custom blends. W300-310, tipo 00, designed for 10-18h fermentation. Fun fact — Denti runs lab inspections on 100% of their flour daily, not batch samples. They're an industrial-scale operation that somehow flies under most home bakers' radar outside Italy. Available in 1kg, 12.5kg, and 25kg bags. No published protein or P/L data — Denti keeps their cards close.
Optimal hydration: 60% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 10-18 hoursat 22°C
OfficialManufacturer says 10-18h. W300-310 is solid mid-range strength — think Caputo Pizzeria territory but from an Emilian mill. 0.1-0.2% fresh yeast, 60-63% hydration. Good extensibility for hand-stretching.
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Pizza Napoletana
Molino Denti Anima Verace is a type 00 flour, W305 strength, 12.5% protein, and a recommended hydration range of 60–65%. The name literally means "Soul of True Pizza" — and it's AVPN-certified to back it up. From Molino Denti in Emilia-Romagna (Borzano di Albinea), a three-generation mill cranking out 700 tonnes/day with 50+ flour types and 300+ custom blends. W300-310, tipo 00, designed for 10-18h fermentation. Fun fact — Denti runs lab inspections on 100% of their flour daily, not batch samples. They're an industrial-scale operation that somehow flies under most home bakers' radar outside Italy. Available in 1kg, 12.5kg, and 25kg bags. No published protein or P/L data — Denti keeps their cards close. It ferments best over 10–18 hours at room temp (22°C). Manufacturer says 10-18h. W300-310 is solid mid-range strength — think Caputo Pizzeria territory but from an Emilian mill. 0.1-0.2% fresh yeast, 60-63% hydration. Good extensibility for hand-stretching.