Flours for bread-making

Bread: water, yeast, salt and flour. The recipe of simplicity. Finding flours that are suitable for bread-making is not always easy. In order to get a good flour, extra care should be paid to the selection of wheat: and this is precisely the commitment of Mulino Padano in order to give its range of special flours consistent quality and performance.

The quality and performance of Professione Fornaio range of products are designed to meet every baking need: from dough with long leavening times to “indirect” dough, from processed bread to high-hydration recipes, to recipes with sourdough starter. These processes, which characterise some popular bread shapes, such as “rosetta”, “ciabatta” and “baguette”, need flours with a well-balanced protein content and require a careful selection of raw material.

With Tradizione range of products, Mulino Padano offers all the authenticity needed to create the products that have made our bread-making tradition world famous, such as Ferrara bread, Tuscan bread, Venetian “pan biscotto”, breadsticks, and focaccia bread.

We love Italian wheat and it is the heart of Mulino Padano production. But we also know how to choose the best American and European wheat in order to obtain the right blend for your production, for example Manitoba range, which is produced with the superb wheat from North America.

For the preparation of doughs with a more “rustic” flavour and in order to create an offering that is in line with the evolving needs of our consumers, we designed the professional flours of Granaio Italiano product range, including fine organic flour, whole-wheat flour, stone-milled flour, and Scelte di Campo line of products, made with 100% national wheat and having a certified supply chain.

Nazionale

Linea Tradizione

Common wheat flour

Nazionale

The national “0” and “00” flours from “Linea Tradizione” offer all the characteristics required to produce the bread typical of our tradition. They are obtained from grains with low protein content and therefore have absorption values ​​that make them ideal for low-hydration recipes, typical of traditional bakery.

Formats: 5 kg - 25 kg

Usages: Traditional bread

Migliorata

Linea Tradizione

Common wheat flour

Migliorata

Our improved “0” and “00” flours from “Linea Tradizione” are designed to meet the needs of every baker, with a product that is capable of supporting all the direct methods typical of the Italian tradition. Their superior protein content makes them also suitable for the preparation of leavened focaccia bread.

Formats: 5 kg - 25 kg

Usages: Bread, Focaccia bread, short leavening times

Rinforzata

Professione Fornaio

Common wheat flour

Rinforzata

Our reinforced flours (type “0” and “00”), thanks to their well-balanced protein content and higher stability, are ideal for preparations with medium and long leavening times. Their high workability makes them particularly suitable for the preparation of baguettes, either with direct or indirect methods. They are suitable for use with leavening cells and allow to obtain tasty and golden-yellow products.

Formats: 5 kg - 25 kg

Usages: Long and medium leavening times bread

Extra

Professione Fornaio

Common wheat flour

Extra

EXTRA flours (Type “0” and “00”), thanks to their protein content and higher stability, are ideal for preparations with long leavening times. Their strength guarantees a high leavening capacity, which makes them ideal for the preparation of “rosetta” and highly porous breads. They are suitable for use with leavening cells and refrigeration technology.

Formats: 5 kg - 25 kg

Usages: Long leavening times recipes

Star

Professione Fornaio

Common wheat flour

Star

Star flours (“0” and “00”) are the best in terms of strength, protein content and stability, which makes them ideal for strengthening weaker flours or preparing high-hydration bread, such as “ciabatta”. They can be used to refresh sourdough starter and are suitable for use with leavening cells and refrigeration technology.

Formats: 5 kg - 25 kg

Usages: High-hydration bread, long leavening times

Manitoba

Common wheat flour

Manitoba

Manitoba Flours Type “0” and “00” are characterised by a high stong and a high workability. These characteristics make them ideal for any processes with long leavening times.

 

Formats: 5 kg - 25 kg

Usages: Long leavening times

Granaio Italiano Type 0 Eridania

Le Tradizionali

Common wheat flour - type "0"

Granaio Italiano Type 0 Eridania

Eridania type “0” flour is characterised by a low protein content and a high workability. These characteristics make them ideal for any processes with direct methods and short leavening times that also require “rolling”, such as the preparation of hard bread and the traditional Ferrara bread.

Formats: 25 kg

Usages: Ferrarese bread, hard bread, short leavening

Granaio Italiano Type 1 National

Le Tradizionali

Common wheat flour - type "1"

Granaio Italiano Type 1 National

Our type “1” national flour has a dark color and a lightly dotted appearance. This allows to obtain baked products with a vivid amber colour, a pleasant smell and a more distinctive taste than the products that can be obtained with “0” or “00” flours. It is ideal for all preparations with short leavening times, in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Rustic products, short leavening times

Granaio Italiano Type 1 Strong

Le Tradizionali

Common wheat flour - type "1"

Granaio Italiano Type 1 Strong

Our type “1” strong flour, with a dark color and a lightly dotted appearance, allows to obtain baked products with a nice amber colour, and a pleasant smell.  Obtained by grinding high-strength wheat, it is ideal for all preparations with long leavening times, even those with sourdough starter, in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Rustic products, long leavening times

Granaio Italiano Type 2 National

Le Tradizionali

Common wheat flour - type "2"

Granaio Italiano Type 2 National

Our type “2” national flour has a dark color and a lightly dotted appearance. This allows to obtain baked products with a vivid amber colour, a pleasant smell and a more distinctive taste than the products that can be obtained with “0” or “00” flours. It is ideal for all preparations with short leavening times, in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Rustic products, Short leavening

Granaio Italiano Type 2 Strong

Le Tradizionali

Common wheat flour - type "1"

Granaio Italiano Type 2 Strong

Our type “1” strong flour, with a dark color and a lightly dotted appearance, allows to obtain baked products with a nice amber colour, and a pleasant smell.  Obtained by grinding high-strength wheat, it is ideal for all preparations with long leavening times, even those with sourdough starter, in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Rustic products, long leavening times

Granaio Italiano Type 2 National Stone-ground

Le Tradizionali

Common wheat flour - type "2"

Granaio Italiano Type 2 National Stone-ground

Our type “2” national flour is stone-ground, has a dark color and a lightly dotted appearance, and allows to obtain baked products with a nice amber colour, and a pleasant smell. Obtained from stone-ground wheat with low protein content, without removing the germ, it is ideal for all preparations with short leavening times and direct methods, in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Fragrant and rustic products.

Granaio Italiano Type 2 Strong Stone-ground

Le Tradizionali

Common wheat flour - type "2"

Granaio Italiano Type 2 Strong Stone-ground

Our type “2” strong flour is stone-ground, has a dark color and a lightly dotted appearance, and allows to obtain baked products with a nice amber colour, and a pleasant smell. Obtained from stone-ground high-strength wheat, without removing the germ, it is ideal for all preparations with long leavening times, even those with sourdough starter, in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Rustic products, long leavening times

Granaio Italiano Type 0 National organic

Le Tradizionali

Common wheat flour - type "0"

Granaio Italiano Type 0 National organic

Out type “0” national flour is obtained by grinding organic wheat with a low protein content. This makes it ideal for all preparations with short leavening times and for all direct dough methods, in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Organic products, short leavening times

Granaio Italiano Type 2 National Stone-ground organic

Le Tradizionali

Common wheat flour - type "2"

Granaio Italiano Type 2 National Stone-ground organic

Our type “2” national organic flour is stone-ground, has a dark color and a lightly dotted appearance, and allows to obtain baked products with a nice amber colour, and a pleasant smell. Obtained from stone-ground organic wheat with low protein content, without removing the germ, it is ideal for all preparations with short leavening times, even those with sourdough starter, in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Organic products, short leavening

Granaio Italiano Type 0 Bio Oro

Le Tradizionali

Common wheat flour - type "0"

Granaio Italiano Type 0 Bio Oro

BIO ORO type “0” flour is obtained by grinding organic wheat with a high protein content. This makes it ideal for all preparations with long leavening times, biga and sourdough starter, in the industry of bread, pastry and pizza making.

Formats: 25 kg

Usages: Rustic products, long leavening times

Granaio Italiano national whole wheat

Le Integrali

Common wheat flour - whole wheat

Granaio Italiano national whole wheat

Our national “whole-wheat” flour, with wide or fine leaves, is obtained by grinding organic wheat with a low protein content. This makes it suitable for the preparation of bread and baked products rich in fibres, with direct methods and short leavening times. Recommended in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Rich in fibers products, short leavening times

Granaio Italiano Strong whole wheat

Le Integrali

Common wheat flour - whole wheat

Granaio Italiano Strong whole wheat

Our strong “whole-wheat” flour, with wide or fine leaves, is obtained by grinding organic wheat with a high protein content. This makes it suitable for the preparation of bread and baked products rich in fibres, with direct methods, long leavening times and sourdough starter. Recommended in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Rich of fibres products , long leavening times

100% strong Stone-ground wheat

Le Integrali

Common wheat flour - whole wheat

100% strong Stone-ground wheat

Our flour from 100% stone-ground wheat, obtained by grinding high-strength grains, retains all the characteristics of the cereal in terms of taste and nutritional content. It can be used as such, or mixed with other flours. It allows to prepare different types of bread and tasty baked products, giving a rustic appearance to the finished product thanks to the irregular grain size. It is ideal for bread, pizza and pastry making.

Formats: 25 kg

Usages: Rustic, rich in fibres products

Scelte di campo type 0 national

Le Tradizionali - Scelte di Campo

Common wheat flour - type "0"

Scelte di campo type 0 national

Our type “0” national flour, obtained by grinding 100% Italian common wheat, cultivated as part of “Scelte di Campo” supply chain, is guaranteed by ISO 22005 certification. It is ideal for all preparations with direct methods and short leavening times, including the preparation of hard bread, and Ferrara bread. It is also suitable for all uses in the industry of pizza and pastry making.

Formats: 25 kg

Usages: rustic bread, long leavening times

Scelte di campo type 0 Strong

Le Tradizionali - Scelte di Campo

Common wheat flour - type "0"

Scelte di campo type 0 Strong

Our type “0” strong flour, obtained by grinding 100% Italian common wheat, cultivated as part of “Scelte di Campo” supply chain, is guaranteed by ISO 22005 certification. It is ideal for all preparations with indirect methods and long leavening times, in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Rustic products, long leavening

Scelte di Campo type 2 national Stone-ground

Le Tradizionali - Scelte di Campo

Common wheat flour - type "2"

Scelte di Campo type 2 national Stone-ground

Our type “2” strong flour is obtained from stone-ground 100% Italian wheat, cultivated as part of “Scelte di Campo” supply chain, has a dark color and a lightly dotted appearance, and allows to obtain baked products with a nice amber colour, and a pleasant smell. It is ideal for all preparations with direct methods and short leavening times, in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Rustic products, short leavening

Scelte di Campo type 2 Strong Stone-ground

Le Tradizionali - Scelte di Campo

Common wheat flour - type "2"

Scelte di Campo type 2 Strong Stone-ground

Our type “2” strong flour is obtained from stone-ground 100% Italian wheat, cultivated as part of “Scelte di Campo” supply chain, has a dark color and a lightly dotted appearance, and allows to obtain baked products with a nice amber colour, and a pleasant smell. It is ideal for all preparations with direct methods and short leavening times, in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Rustic products, long leavening times

Scelte di Campo whole wheat national

Le Integrali - Scelte di Campo

Common wheat flour - whole wheat

Scelte di Campo whole wheat national

Our national “whole-wheat” flour, with wide or fine leaves, is obtained by grinding 100% Italian organic wheat with a low protein content, cultivated as part of “Scelte di Campo” supply chain. This makes it suitable for the preparation of bread and baked products rich in fibres, with direct methods and short leavening times. Recommended in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Products rich of fibres, short leavening times

Scelte di campo whole wheat Strong

Le Integrali - Scelte di Campo

Common wheat flour - whole wheat

Scelte di campo whole wheat Strong

Our strong “whole-wheat” flour, with wide or fine leaves, is obtained by grinding 100% Italian organic wheat with a high protein content, cultivated as part of “Scelte di Campo” supply chain. This makes it suitable for the preparation of bread and baked products rich in fibres, even with direct methods and long leavening times.  Recommended in the industry of bread, pizza and pastry making.

Formats: 25 kg

Usages: Rustic rich of fibers product

100% Stone-ground organic wheat

Le Integrali

Common wheat flour - whole wheat

100% Stone-ground organic wheat

Our flour from 100% stone-ground organic wheat retains all the characteristics of the cereal in terms of taste and nutritional content. It can be used as such, or mixed with other flours. It allows to prepare different types of bread and tasty baked products, giving a rustic appearance to the finished product thanks to the irregular grain size. It is ideal for bread, pizza and pastry making.

Formats: 25 kg

Usages: Rustic, rich in fibres products, organic