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 8 RESULTS

UNO CASERECCIA
Type 1 flour (W: 210-230) minimal refinement, for direct dough and refreshments.

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Uno 320
Type 1 low-refinement flour (W: 300-340) for direct dough or quick dough starters

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Uno Rustica
Type 1 flour (W: 425-450) low refinement and rich in fibre

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Due Rustica
Type 2 flour (W 425 – 450) low-refinement and rich in fibre

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Type ‘0’ and ‘00’ flours 4 RESULTS

Flours 1 and 2 3 RESULTS

Whole grain flours 9 RESULTS

Whole grain N
W: 220 – 240. Whole grain wheat flour. Large bran flakes.

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Whole grain M
W: 350 – 380. Whole grain wheat flour. Large bran flakes.

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Whole grain MF
W: 350 – 380. Whole grain wheat flour. Thin bran flakes.

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Whole grain P
W: 260 – 280. Whole grain wheat flour. Thin and medium bran flakes.

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Specialty flours 3 RESULTS

Khorasan
Flour from organic Khorasan wheat (triticum turanicum)

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Durum wheat semolina
Semolina for fresh and dried pasta

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Fine durum wheat semolina
Fine semolina for fresh and dried pasta

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Le Farine MantoGrano 2 RESULTS

Uno Gonzaga
Flour type ‘1’ (2/4 hours of leavened). W 200 – 240

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Integro Gonzaga
Wholemeal flour (24/48 hours of leavening, 4/6 days of cold storage). W 200 - 240

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QuiVicino ‘QV’ local flours 3 RESULTS

Zero QV
Type 0 wheat flour from Lombardy (W: 280-320)

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Uno QV
Type 1 wheat flour from Lombardy (W: 280-320)

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Whole grain QV
Type 0 whole grain wheat flour from Lombardy (W: 280-320)

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