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

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


Traditional flours 9 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

     


Type ‘0’ and ‘00’ flours 4 RESULTS

  • Farine Viola

    W: 100-220. Only Italian flours suitable for refreshment and products with short rising time. Recommended for biscuits, grissini, piadine.

     
  • Farine Blu

    W: 220-240. Flours used for refreshment and direct doughs. Recommended in particular for durum wheat bread and rolls, small and medium sizes.

     
  • Farine Verdi

    W: 240-300. Strengthened flours, excellent for direct doughs and starter doughs with short fermentation time, for the production of baguettes, long loaves, medium size breads.

     
  • Farine Marron

    W: 300-600. These strong flours are obtained from the best wheat from around the world. Suitable for products with long rising time and starter doughs for special bread such as ciabatta and hollow bread.

     


Flours 1 and 2 10 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.

     
  • Due

    Type 2 flour, very rich in fibre and mineral salts.

     
  • 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.

     


Whole grain flours 8 RESULTS



Specialty flours 3 RESULTS

  • Khorasan

    Milled from organic Khorasan wheat, a precursor of durum wheat. Particularly rich in protein, minerals, essential fatty acids and vitamins. Ideal for any preparation.

     
  • Durum wheat semolina

    Durum wheat semolina features high protein content. Ideal for fresh and dried pasta, with excellent resistance to cooking and characteristic taste.

     
  • Fine durum wheat semolina

    From selected durum wheat. With the characteristic “yellow” colour, it has high protein content, ensures high yield and extends freshness of the finished products. Ideal for making Pugliese bread.

     


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.

     


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