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Thanks to its high elasticity, Caprì 250 is recommended for the preparation of soft crust and tray-bake pizza. It is ideal for recipes that require short proving times (2 to 6 hours) and gives excellent results when making direct method dough.
Ideal for: Pizza with short proving times
Weight : 1 kg -
Caprì 350 is versatile and easy to use. It is specially recommended for the preparation of Neapolitan pizza and all types of dough that require medium proving times (12 to 36 hours), at room temperature or in a proving chamber. It can also be used for indirect dough methods.
Ideal for: Pizzas with medium proving times
Weight : 1kg -
Caprì Manitoba, is North American wheat milled using traditional Italian methods. Its high protein content makes it ideal for crispy crust pizza and high-hydration doughs. Thanks to the long proving times allowed by this flour (more than 24 hours), well-developed doughs can be made with a very small quantity of yeast, resulting in very digestible pizzas and focaccia.
Ideal for: Pizzas with long proving times
Weight : 1 kg, 5kg -
Mulino Padano’s GranEssere soft wheat bran , obtained with the natural StabilEasy® method , has leaves with a large grain size. It offers the advantages of a prolonged shelf life, a total reduction of the bacterial load and a strong aroma. These qualities make it an irreplaceable ingredient in preparations where you want to combine the health value with an unmistakable flavor.
Ideal for : Dough products that require high cleanliness standards.
Weight : 500gr -
GranEssere Gustofibra N°3 by Mulino Padano is a whole wheat flour, rich in fibre and wheat germ. It is obtained with the natural StabilEasy® method which gives it a unique aroma and taste, while guaranteeing a longer shelf life. This makes it an ideal ingredient for baked goods with an unmistakable flavour.
Ideal for: Traditional baked products, especially rustic types of bread.
Weight : 1kg -
GranEssere Gustofibra N°4 flour by Mulino Padano, obtained with the natural StabilEasy® method, contains wheat germ, one of the richest natural sources of vitamin E and a powerful antioxidant. Using GustoFibra N°4 helps satisfy the daily requirement of this fundamental vitamin while improving the fragrance of baked products.
Ideal for: Fortifying health and increasing vitamin intake through health oriented baked goods.
Weight : 1kg -
Granaio Italiano type 00 Fresh Pasta
Fresh Pasta type “00” flour, characterized by a controlled grain size and a very low ash content, produces a pasta of intense colour which does not turn grey with the passing of time. It lends itself to being worked both by hand and by machine and can also be used for the preparation of Piadina.
Ideal for: Egg pasta
Weight : 1 kg
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Scelte di Campo Forte whole wheat flour, milled from 100% Italian organic wheat with a high protein content, is cultivated as part of “Scelte di Campo” supply chain is available in coarse or fine grain. This strong flour is suitable for the preparation of bread and other baked products rich in fibre, which use direct methods and require long proving times. Perfect for bakeries, pizzerias and pastry kitchens.
Ideal for: Rustic, fibre rich products
Weight : 1 kg -
Scelte di Campo type “2” Forte Stone-ground is a strong flour milled from 100% Italian wheat, cultivated as part of the “Scelte di Campo” supply chain. Its dark color and decidedly speckled appearance, results in baked products with a good amber colour, and a pleasant aroma. It is ideal for all recipes using direct methods and requiring long proving times. Perfect for bakeries, pizzerias and pastry kitchens.
Ideal for: Rustic products requiring long proving times
Weight : 1kg -
Stone-ground whole wheat flour is obtained by milling 100% Italian wheat, grown in the “Scelte di Campo” range. Retaining all the characteristics of the cereal, from the point of view of both nutritional value and taste, it can be used as is, or mixed with other flours. It makes tasty bread and other baked goods and, thanks to its irregular grain size, gives a rustic look to the finished product. Perfect for bakeries, pizzerias and pastry kitchens.
Ideal for: Rustic, fibre rich products
Weight : 1 kg -
Thanks to its higher protein content and stability, Type “0” Mulino Padano Extra bread-making flour is ideal for recipes that require long proving times. Its strength guarantees a good rise, which makes it ideal for the preparation of “rosetta” and other open-crumbed breads. It is suitable for use in proving chambers and with refrigeration technology.
Ideal for: Rustic bread products requiring long proving times
Weight : 1kg -
Type “00” Sebòn flour for Biscuits and Shortbread (“Biscotti & Frolle”) is obtained by grinding wheat with a low protein content, which reduces the flour’s strength and gives it low absorption. This makes it ideal for baking biscuits of an appropriate size, shape and colour.
Ideal for: All types of biscuits.
Weight : 1kg -
Mulino Padano’s type “00” Sebòn Croissant flour is obtained from grain with a high protein content, which is carefully selected and gently ground to obtain a flexible and workable flour. It is particularly suitable for all rolled out pastries, such as puff pastry, sfogliatella and croissants.
Ideal for: Croissants and puff pastry
Weight : 1kg -
Type “00” Sebòn Grandi Lievitati – Panettone flour is obtained from grain with a high protein content, which makes it strong and lends it stability. It is therefore particularly suitable for highly raised Italian sweet breads, such as Pandoro and Panettone. It is also appropriate for recipes that depend on natural leavening and sourdough starters.
Ideal for: Sweet breads such as Panettone and Pandoro
Weight : 1kg -
Type “0” Mulino Padano Star the strongest, most stable flour and has the highest protein content. This makes it ideal for strengthening weaker flour or preparing wet dough bread, such as “ciabatta”. It can also be used to refresh sourdough starters and is suitable for use in proving chambers and with refrigeration technology.
Ideal for: Wet dough products such as “ciabatta”
Weight : 1kg
