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

headerina farina panificazione

Bread Flours

Molino Magri can supply and produce any type of flour with possible customisation to satisfy every c

Type 00 wheat flour (triticum aestivum) from the best Italian, European and US wheats.

25kg valve bags


Type ‘0’ and ‘00’ flours 4 RESULTS



Traditional flours 9 RESULTS

  • Uno Gonzaga

    W: 200-240 The MantoGrano “Uno Gonzaga” is a Type “1” flour made from low-refinement milling of wheat cultivated 100% in Mantua and its province. With high protein content and high water absorption

     
  • Uno Casereccia

    Our Traditional Flour “Uno Casereccia” is a Type 1 flour obtained by low-refinement milling. Its content of fibre, vitamin and mineral salts results in a tasty product. Suitable for directs doughs and refreshments.

     
  • Uno 320

    Our “Uno 320” Traditional Flour is a Type 1 flour obtained by low-refinement milling that does not exclude the outer part of the grain to give a tastier product with longer shelf life. A flour rich in fibre, vitamins and mineral salts. Suitable for direct doughs or dough starters (12-16 hours).

     


Whole grain flours 8 RESULTS



Specialty flours 2 RESULTS

  • Semolina

    Durum wheat semolina is made with selected wheat and stands out for its high protein content.It gives the product excellent cooking qualities and the flavour typical of homemade pasta. With its characteristic yellow colour, it makes for a rough, porous product.It is ideal for making both dried and fresh durum wheat pasta, ad well ad for giving body-to-baked goods.

     
  • Re-milled semolina

    Re-milled durum wheat semolina is made from selected wheat and stands for its high protein content and characteristic yellow colour.It is a highly productive flour, yielding products with excellent keeping qualities.It is ideal for dusting with flour and baking.

     


Le Farine MantoGrano 2 RESULTS

  • Uno Gonzaga

    W: 200-240 The MantoGrano “Uno Gonzaga” is a Type “1” flour made from low-refinement milling of wheat cultivated 100% in Mantua and its province. With high protein content and high water absorption

     
  • 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).

     


QuiVicino ‘QV’ local flours 2 RESULTS

  • Integrale QV

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

     
  • Uno QV

    Superior flour milled from cereals cultivated in Lombardy. Ideal for traditional regional breads with high content of fibre and mineral salts such as Maggiolino, Ciabatta and Pan Busella.

     


Bread Flours 2 RESULTS

  • Uno

    Type 1 flour, used for refreshment and direct doughs, rich in fibre and mineral salts.

     
  • Uno M

    Type 1 flour, rich in fibre and mineral salts. Ideal for bread with long rising time, such as the classic ciabatta and rustic bread.

     


We respect your Privacy.
We use cookies to ensure you an accurate experience and in line with your preferences.
With your consent, we use technical and third-party cookies that allow us to process some data, such as which pages are visited on our website.
To find out more about how we use this data, read the full disclosure.
By clicking the ‘Accept’ button, you consent to the use of cookies, or configure the different types.

Configure cookies Reject
Accept