Our Traditional Flour “Integro” is a whole grain flour obtained by low-refinement milling to leave every part of the grain except the germ, to give the product longer shelf-life. Rich in fibre and mineral salts, it is characterized by large bran fragments that give bread a rustic appearance and taste. Suitable for both direct dough and sour dough method (16-20 hours).
Our “Uno 320” Traditional Flour is a Type 1 flour obtained by low-refinement milling that does not exclude the outer part of the grain to give a tastier product with longer shelf life. A flour rich in fibre, vitamins and mineral salts. Suitable for direct doughs or dough starters (12-16 hours).
Our Traditional Flour “Uno Rustica” is a Type 1 flour rich in fibre thanks to the low-refinement milling process used. Despite the presence of small bran parts, the product obtained is light in colour. Ideal for products with long rising times and intense taste such as ciabatta and rustic bread.
A mix created to obtain bread according to the original Arabic recipe.Also available in the following variants:Arab P1 enriched with rolled oats flourArab P2 enriched with fine durum wheat flour, oat flour and rolled oats (no salt)Arab P4 enriched with fine durum wheat flour, oat flour and rolled oats
Mix made with corn, rolled oats flour for fragrant bread with thin, golden crust.Also available in the following variants:Turtle P2 enriched with rolled oats, cornmeal and rolled corn to give a rustic character.Turtle P3 enriched with cornmeal for a more intensely coloured crumb
Magri magic - Bread Adjuvants
Mix suitable for direct doughs as an alternative to the use of dough starters, or for indirect doughs, where it can be added during refreshments. The right balance between malted wheat flour and dry wheat sourdough, combined with ingredients that improve its structure, make this product suitable for any kind of bread.
Mix for natural fermentation that can be used for direct doughs or added in small quantities in starter doughs; it gives products a golden colour, crispy crust, intense aroma, special taste and fragrance resulting from lactic fermentation. No yeast needs to be added. Suitable for all types of bread.
Mix suitable for direct doughs as an alternative to the use of dough starters, or for indirect doughs, where it can be added during re-freshments. The right balance between toasted wheat malt and dried whole grain wheat sourdough starter, combined with ingredients that improve its structure, make this product suitable for any kind of bread. Ideal for dough made with whole grain wheat flours, or to give a brown colour to dough for bread and pizza.
A blend created for processes that include refrigeration. Thanks to the emulsifying effect of soy lecithin, it is suitable for bread making processes that include the use of dough retarders or chill blasters for freezing products. It guarantees extended freshness of the finished product.