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

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PIZZA

Flours and mixes for pizza

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Pizza flours

Route36 W: 270 ÷ 290. Plain flour (Type ‘0’) soft wheat flour (16/24 hours of leavening)

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IN3 W: 330 ÷ 360. Professional mixture of soft wheat flours (medium/long rising time))

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Doppiaesse W: 290 ÷ 310. Professional mix for pizza (rising time 6/8 hours).

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Anniversario Cuore W: 280 ÷ 300. Professional use for bread and pizza makers. medium/long leavening.

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Pizza mixes

Integralcrockizza Semi-processed product made with low-refined wholemeal flour. (rising time 16/24 hours).

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Cerealcrockizza Semi-processed product made with Type ‘1’ Common wheat flour, mixed seeds and cereals. (rising time 16/24 hours)

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Risocrockizza Semi-processed product made with Type ‘1’ Common wheat, Rice Flour, sour dough and toasted Soy (16/24 hours of proving time).

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Farrocrockizza Semi-processed product made with Type ‘1’ Common wheat, Rice Flour, Spelt four, sour dough and toasted Soy flour (16/24 hours of proving time).

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Concentrated mixes for pizza

Pizza Delivery NEW PRODUCT!! Special for home delivery

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Pizza morbida Concentrated mix with powdered milk (use at 10%, also for doughs requiring rest in refrigerated room)

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Pizza al germe Concentrated mix with wheat germ (use at 30%, also for doughs requiring rest in refrigerated room)

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Pizza improvers

Malto plus Mixture of barley and wheat malts. Usage rate 1-2% of flour weight.

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Dusting mixes

Spolvere per pizza Dusting mix with wheat and durum wheat flour.

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Molino Magri S.p.A
Strada Mantova 13
46045 Marmirolo (MN) - Italy
T +39 0376 466022
F +39 0376 467981
E-mail commerciale@molinomagri.it
VAT number / Fiscal Code: 00152740205
N. REA: 90658
Share Capital: €2.088.000, interamente versato

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PIZZA

Flours and mixes for pizza

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