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 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
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
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
