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

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PANEPLUS

The Pane Plus range

Since 1929 we have been producing flours which allow you to realise bread that has always had a place on the table of Italian people.

Bread Flours

Molino Magri can supply and produce any type of flour with possible customisation to satisfy every client, from a single craftsman to a big company.
Pizza flours
Bread Mixes

The range of semi-prepared mixes is the result of years of developed research that has been perfected through time by our team from the Research Analysis and Development laboratory in collaboration with expert bakers. The semi-prepared mixes allow the realisation of special breads of quality with a great simplicity and precision.
Magri magic - Bread Adjuvants

Our experts have developed the Magri Magic Line for professional use. It is about mixes united with flour, that facilitate the work of artisans and exalt the result of the finished product, respecting the naturalness of the raw material.
Flours for pastry and bakery

A complete range to meet all the needs of the art of pastry and bakery

Bread Flours

Integro Low-refinement whole grain flour

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Uno Casereccia Type 1 flour (W: 210-230) minimal refinement, for direct dough and refreshments.

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Uno 320 Type 1 low-refinement flour (W: 300-340) for direct dough or quick dough starters

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Uno Rustica Type 1 flour (W: 425-450) low refinement and rich in fibre

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Pizza flours

Integro W: 300 ÷ 340. Low-refinement whole grain flour (Rising time 16/20 hours)

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Bread Mixes

Arabo Mix with rolled oats.

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Tartaruga Mix with corn and rolled oats.

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Baguette French bread mix.

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Cerealissimi Mix for the production of bread with mixed cereals.

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Magri magic - Bread Adjuvants

Madreplus Fermentation adjuvant with sourdough and wheat malt.

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Madreplus Attiva Fermentation adjuvant with sourdough, brewer’s yeast and malt.

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MadreBrown Fermentation adjuvant with sourdough starter of whole grain wheat flour and toasted wheat malt.

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Madreplus Ice Fermentation adjuvant with sourdough and soy lecithin suitable for refrigeration.

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Flours for pastry and bakery

Integrale per frolla W: 120 - 140. Whole grain wheat flour. Thin and medium bran flakes.

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Integrale per pasticceria W: 260 - 280 Whole grain wheat flour. Medium and large bran flakes.

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Integro- W: 300 ÷ 340. Low-refinement whole grain 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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The Pane Plus range

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