Since 1929 we have been producing flours, semi-finished and semi-finished concentrated products for bakery, pizzeria, pastry
Type 1 flour (W: 210-230) minimal refinement, for direct dough and refreshments.
Type 1 low-refinement flour (W: 300-340) for direct dough or quick dough starters
Type 1 flour (W: 425-450) low refinement and rich in fibre
Type 2 flour (W 425 – 450) low-refinement and rich in fibre
Mix with rolled oats.
Mix with corn and rolled oats.
French bread mix.
Mix for the production of bread with mixed cereals.
Magri magic - Bread Adjuvants
Fermentation adjuvant with sourdough and wheat malt.
Fermentation adjuvant with sourdough, brewer’s yeast and malt.
Fermentation adjuvant with sourdough starter of whole grain wheat flour and toasted wheat malt.
Fermentation adjuvant with sourdough and soy lecithin suitable for refrigeration.
10 Kg (20)
25 Kg (48)
Molino Magri S.r.l.
Strada Mantova 13 46045 Marmirolo (MN) - Italy
T +39 0376 466022 F +39 0376 467981 E-mail firstname.lastname@example.org VAT number / Fiscal Code: 00152740205 N. REA: 90658 Share Capital: €2.088.000, versato per €1.976.250
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