Pizza flours

The tastiness and fragrance of a good pizza depend on the selection of the right flour.

At Mulino Padano we develop and calibrate a range of flours that is specifically designed for demanding customers like pizza makers: Caprì flours.

Caprì flours are available in a range that includes products for different doughs, for example recipes with short leavening times, such as tray-baked pizza, and recipes with medium and long leavening times, such as the traditional Napolitan pizza.

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.

Caprì 250

Professione Pizzaiolo

Common wheat flour - type "00"

Caprì 250

Thanks to its high elasticity, CAPRì 250 (type “00”) is recommended for the preparation of soft pizza and tray-baked pizza.  It is ideal for preparations with short leavening times (2 to 6 hours) and allows to achieve excellent results in doughs obtained with direct methods.

Formats: 5 kg - 25 kg

Usages: Short leavening times pizza

Caprì 350

Professione Pizzaiolo

Common wheat flour - type "00"

Caprì 350

Caprì 350 (type “00”) is versatile and easy to process and is specially recommended for the preparation of Neapolitan pizza and doughs with medium leavening times (12 to 24 hours), developed at room temperature or in a leavening cell. It can also be used with indirect dough methods.

Formats: 5 kg - 25 kg

Usages: Medium leavening times pizza

Caprì Manitoba

Professione Pizzaiolo

Common wheat flour - type "00"

Caprì Manitoba

CAPRì MANITOBA (type “00”), obtained from North American wheat ground with the methods of the Italian milling tradition, has a high protein content that makes it the perfect flour for the preparation of crispy pizza and high-hydration doughs. Pizza and biscuits are very digestible thanks to the long leavening times of this flour (more than 24 hours), which allows to prepare well-developed doughs even with a small quantity of yeast.

Formats: 5 kg - 25 kg

Usages: Long leavening times pizza

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 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 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

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

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