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
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
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
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
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
