Bread Flours

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

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.

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).

Our Traditional Flour “Uno Rustica” is a Type 1 flour rich in fibre thanks to the low-refinement milling process used. Despite the presence of small bran parts, the product obtained is light in colour. Ideal for products with long rising times and intense taste such as ciabatta and rustic bread.

W: 160-180. Whole grain wheat flour characterized by thin bran flakes. Ideal for direct doughs with very short rising time.

Whole grain wheat flour characterized by large bran flakes. Ideal for direct doughs with short rising time.

W: 260-280. Whole grain wheat flour characterized by thin bran flakes. Ideal for direct doughs with long rising time.

Whole grain wheat flour characterized by large bran flakes. Ideal for direct doughs with long rising time.

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.

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

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).

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

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.

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

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