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

Whole grain flours

Whole grain flours

Whole grain flours


8 RESULTS

  • Integrale S

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

     
  • Integrale N

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

     
  • Integrale P

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

     
  • Integrale M

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

     
  • Integrale MF

    W: 350-380. Whole grain wheat flour characterized by thin bran flakes. Ideal for indirect doughs with long rising time.

     
  • Integro

    Our Traditional Flour “Integro” is a whole grain flour obtained by low-refinement milling to leave every part of the grain except the germ, to give the product longer shelf-life. Rich in fibre and mineral salts, it is characterized by large bran fragments that give bread a rustic appearance and taste. Suitable for both direct dough and sour dough method (16-20 hours).

     
  • 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).

     
  • Integrale QV

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

     



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