Since 1929 we have been producing flours, semi-finished and semi-finished concentrated products for bakery, pizzeria, pastry
Type 0 and 00 wheat (triticum aestivum) flours
ITEMS PER PAGE
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.
25 Kg (4)
Molino Magri S.r.l.
Strada Mantova 1346045 Marmirolo (MN) - Italy
T +39 0376 466022 F +39 0376 467981 E-mail firstname.lastname@example.org VAT number / Fiscal Code: 00152740205 N. REA: 90658 Share Capital: €2.088.000, versato per €1.976.250
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