Bread Flours

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.

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.

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

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

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

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.

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.

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

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

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

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.

W: 160-180. Whole grain wheat flour characterized by thin bran flakes. Ideal for direct doughs with very short rising time.

Whole grain wheat flour characterized by large bran flakes. Ideal for direct doughs with short rising time.

W: 260-280. Whole grain wheat flour characterized by thin bran flakes. Ideal for direct doughs with long rising time.

Whole grain wheat flour characterized by large bran flakes. Ideal for direct doughs with long rising time.

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

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.

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

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).

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

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.