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

PIZZA

Flours and mixes for pizza


Pizza flours 12 RESULTS

  • IN3

    W: 330 ÷ 360. Mixture of soft wheat flours. IN3 is OUTSIDE THE BOX and classifications due to its content of ashes higher than 0,95% but lower than 1,30% of whole wheat flours. It is obtained from the whole processing of cereal, so it maintains thin and large bran flake, fibre and 100% vital wheat germ. IN3 combines excellent nutritional characteristics and a higher workability compared to whole wheat flour.

     
  • Doppiaesse

    W: 290 ÷ 310. Professional mixture of soft wheat flours, ideal for pizza with very high and airy rim. DOPPIAESSE is obtained from the milling of partially pre-sprouted grains. The presence of natural beneficial enzymes enhances the quality of the dough: the result is an extraordinary light and digestible pizza. DOPPIAESSE allows you to reach incredible results with batches 10% lighter than the average.  

     
  • Anniversario Cuore

    W: 280 ÷ 300. The Anniversario flours' line is composed of low refining soft wheat flours with wheat germ. It offers a concentrate of nutrients, ideal for a market which is more and more focused on the healthy characteristics of food. The Anniversarios are versatile flours and suitable for a light and digestible product. These flours are born one year after the celebrations of the ninetieth birth-day. They tell the memory, the story and the know-how of our mill through its research centre. Anniversario CUORE is ideal for medium/long leavening.  

     
  • Anniversario Pietro

    W: 340 ÷ 360. The Anniversario flours' line is composed of low refining soft wheat flours with wheat germ. It offers a concentrate of nutrients, ideal for a market which is more and more focused on the healthy characteristics of food. The Anniversarios are versatile flours and suitable for a light and digestible product. These flours are born one year after the celebrations of the ninetieth birth-day. They tell the memory, the story and the know-how of our mill through its research centre. Anniversario PIETRO is ideal for long leavening.  

     


Pizza mixes 8 RESULTS

  • Integralcrockizza

    Mix of wholemeal common wheat flour with wheat germ and pieces, dehydrated sourdough. It is ideal for the production of well-aired and crispy wholemeal "alla romana" pizza, rich in fibre, aromatic and tasty.  

     
  • Cerealcrockizza

    It is a mix of low-refined Type ‘1’ common wheat flour, rice semolina, sunflower seeds, linseeds, sesame seeds, wholemeal rye flour, dehydrated sourdough and toasted soy flour. It is ideal for the production of well-aired and crispy "alla romana" pizza, rich in fibre, aromatic and tasty.  

     
  • Risocrockizza

    Mix of low-refined Type ‘1’ common wheat flour, rice semolina and toasted soy flour with high absorption power (the mix absorbs more than 80% water). Natural rising with sourdough in the mixture. It is ideal for the production of well-aired "alla Romana" pizza, crispy and light with a delicate taste, ideal to enhance its topping and flavour.  

     
  • Farrocrockizza

    Mix of low-refined Type ‘1’ common wheat flour, whole grain spelt flour, rice semolina and toasted soy flour with a high absorption power (the mix absorbs more than 80% water). Natural proving with sour dough in the mixture. It is ideal for the production of well-aired and crispy "Alla Romana" pizza, rich in fibre, aromatic and tasty with decided flavour of heirloom cereals.   

     


Concentrated mixes for pizza 4 RESULTS

  • Pizza Delivery

    Molino Magri has developed a concentrated semi-finished product that enhances the fragrance and improves the pizza's preservation theafter cooking. Pizza delivery, added to the usual flour, simplifies the work of the professional pizza maker without distorting method and habits.The times and distances of home delivery are no longer a problem! The dough, enriched with the concentrated semi-finished product Pizza delivery, thanks to the presence of beneficial natural enzymes, will react to cooking more effectively and quickly, your pizza will be melting, alveolate, light and good longer. From the oven to the table at home.  

     
  • Pizza morbida

    Concentrated mix with powdered milk. Concentrated mix for use at 10% for the production of soft pizza and focaccia. Powdered milk gives extra softness and delicate taste and aroma. The product is also suitable for processes including refrigeration.

     
  • Pizza al germe

    Concentrated mix with wheat germ. Concentrated mix for use at 30%, to give pizza and focaccia a more intense colour. Wheat germ adds to the product high concentrations of nutritional elements, such as protein, mineral salts, essential fatty acids and vitamins. The product is also suitable for processes including refrigeration.

     
  • Pizza gusto ricco

    Concentrated mix with potato flakes, wheat germ and soya. Concentrated mix for use at 30%, to give pizza and focaccia softness, friability, sweetness and a more intense colour. Wheat germ improves the nutritional profile, while potato flakes contribute starch and sugars to enhance fermentation, texture, taste and aroma. The product is also suitable for processes including refrigeration.

     


Pizza improvers 2 RESULTS

  • Pizza Ice

    The presence of lecithin, malt and selected enzymes is ideal for direct method processing and for refrigeration (dough retarders or chill blaster for freezing products). It contains active dry wheat sourdough, to give pizza the typical taste and aroma of natural fermentation. Pizza Ice improves the gluten network, ensuring good resilience and stability even in different ambient conditions, limiting dough relaxation and extend freshness of the finished product. Pizza Ice should not be used together with other improvers. The quantity of yeast normally used should be reduced by one percentage point, to compensate for the active dough starters resulting from the fermentation of flour and water.

     
  • Malto plus

    Malto Plus is mixture of barley and wheat malts. It is Suitable for doughs with biga and flours with low amylasic activity. It enables fermentation, develops a good honeycomb texture, grants a more intense colour, taste and scent. Usage rate 1-2% of flour weight. 

     


Dusting mixes 1 RESULTS

  • Spolvere per pizza

    Nonstick mixes created for dusting. Ideal for solving problems of dough sticking to surfaces, speeding up dough handling, improving the crunchiness of the finished product and reducing adhesions to the oven. The following versions are available to suit different dusting needs:LASPOLVERA: version with fine durum wheat flour enriched with rice somlina and corn flour.LASPOLVERA P1: version with type 0 common wheat flour and fine durum wheat semolina.  

     


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