Molino Magri

Since 1929, Family, Passion and Research characterize the story of Molino Magri.
Molino Magri’s work has consistently been marked by a deep spirit of innovation, weaving a narrative that encompasses tradition and the local landscape.

Our company is a milling one that produces a wide range of flours for professional use in bakery, pizza-making, pastry-making, industry and catering, to meet all needs all over the World.

DOPPIAESSE is a plain flour professional mix of partially pregerminated common wheats, ideal for pizza a very high and airy crust in just 6/8 hours. 

ROUTE36 is a professional soft wheat plain flour, ideal for “Pizza a Ruota di Carro” and all the products that require highly extensible doughs.

(Rising Time 16/24h)

PLUS S is a plain common wheat flour, characterized by a great plasticity and strength.

(Rising Time 8/12 hours)
 

RED is a a blend of plain common wheat flour, for doughs with traditional method, ideal for "Neapolitan Pizza".

(Rising Time 12/16 hours)

MAGRIfree NAPOLETANA is a gluten free flour for pizzas and bread with a light and airy crust and fragrant flavour, comparable to baked goods made with soft wheat flour but 100% Gluten Free.