Since 1929 we have been producing flours, semi-finished and semi-finished concentrated products for bakery, pizzeria, pastry

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Bread Flours

Molino Magri can supply and produce any type of flour with possible customisation to satisfy every c

Type 00 wheat flour (triticum aestivum) from the best Italian, European and US wheats.

25kg valve bags


Type ‘0’ and ‘00’ flours 4 RESULTS



Traditional flours 7 RESULTS

  • Uno Casereccia

    Our Traditional Flour “Uno Casereccia” is a Type 1 flour obtained by low-refinement milling. Its content of fibre, vitamin and mineral salts results in a tasty product. Suitable for directs doughs and refreshments.

     
  • Uno 320

    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).

     
  • Uno Rustica

    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.

     
  • Uno Gonzaga

    W: 200-240 The MantoGrano “Uno Gonzaga” is a Type “1” flour made from low-refinement milling of wheat cultivated 100% in Mantua and its province. With high protein content and high water absorption

     


Whole grain flours 8 RESULTS



Le Farine MantoGrano 2 RESULTS

  • Uno Gonzaga

    W: 200-240 The MantoGrano “Uno Gonzaga” is a Type “1” flour made from low-refinement milling of wheat cultivated 100% in Mantua and its province. With high protein content and high water absorption

     
  • Integro Gonzaga

    W: 200-240. The flour from the MantoGrano “Integro Gonzaga” supply chain is a wholegrain flour produced with a low-refinement process that includes all the kernel’s components. This flour is rich in fibres and mineral salts, with high protein content and high water absorption. It is recommended for direct doughs and for sour dough method (16-20 hours).

     


QuiVicino ‘QV’ local flours 2 RESULTS

  • Integrale QV

    Superior flour milled from cereals cultivated in Lombardy. Ideal for traditional rustic breads from the region such as “Miccone Pavese” and “ciabatta”.

     
  • Uno QV

    Superior flour milled from cereals cultivated in Lombardy. Ideal for traditional regional breads with high content of fibre and mineral salts such as Maggiolino, Ciabatta and Pan Busella.

     


Bread Flours 2 RESULTS

  • Uno

    Type 1 flour, used for refreshment and direct doughs, rich in fibre and mineral salts.

     
  • Uno M

    Type 1 flour, rich in fibre and mineral salts. Ideal for bread with long rising time, such as the classic ciabatta and rustic bread.

     


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