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

Le Farine MantoGrano

The project of the supply chain of wheat from Mantua has the goal to enhance and promote bread and other bakery products from Mantua prepared with local flours, of ascertained origin, having quality certification. The project was born from the cooperation between Confagricoltura Mantova, Molino Magri and the Associazione Panificatori Mantovani with the sponsorship of the municipality


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).

     



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