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

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Pizza flours

Our flours are obtained by milling the finest wheats selected in Italy and around the world, making them ideal for all types of preparation.

We sell type ‘0’, ‘00’ and ‘1’ flours, perfect for pizza-makers and professional chefs seeking top-quality ingredients. Choose the best flour type to suit your needs and satisfy your customers’ taste buds, based on each flour’s properties and how long it takes the dough to rise.

Wholesale pizza flours available in:

10 and 25 kg valve bags

Route36 W: 270 ÷ 290. Soft wheat plain 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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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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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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