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Scelte di Campo | 100% National wheat

 

In 2005, when the sensibility for italian products was not so remarkable, Mulino Padano, first in Italy, developed the project Granaio Italiano, producing a range of 100% Italian wheat flours.

Today, continuing along this path, Granaio Italiano is enriched by Scelte di Campo

a range of valuable flours certified by UNI EN ISO 22005:2008 supply chain, made from wheat cultivated in our national fields.

Discover our Scelte di Campo: the generous and honest product of a newfound tradition, enriched by strict controls and modern technologies.

 
Sacchi farine scelte di campo
 
  1. We choose proximity
    Our mill is located near the Po river in northern Italy. This is the zone where the best national common wheat is produced. We grind it to produce the range of flours branded Granaio Italiano – Scelte di Campo.
  2. We choose quality
    Quality starts from our territory to arrive into our millers hands, that, with their ancient experience, creates the most calibrated blends.
  3. We choose control
    We cooperate with certified collection centers so we don’t lose one step of our wheats history: origin plot, sowing date, and all the treatments are registered on “Quaderno di Campagna”, that trace the path of wheat from the field to our mill.
  4. We choose purity
    Scelte di Campo follows the wheat from the sowing to the harvest, from the fields to the silos. It checks and analyzes it with the most advanced system of optical selection to guarantee purity and food safety.
  5. We choose traceability
    We want to guarantee the transparency and fairness in the food supply chain: Scelte di Campo. We trust our advanced system of traceability that will allow you to thank the farmer that grew the wheat for your 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 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 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 Casereccia

Le Caserecce - Scelte di Campo

Common wheat flour - type "00"

Scelte di Campo Casereccia

Le Caserecce “00” flour, obtained by grinding 100% Italian common wheat, cultivated as part of “Scelte di Campo” supply chain, is characterised by a controlled grain size and a very low ash content, which makes it possible to obtain a puff pastry with an intense colour that does not turn grey over time. It is suitable for both hand and machine-made preparations and can also be used to prepare the typical Italian flatbread known as “piadina”.

Formats: 25 kg

Usages: Egg puff paste

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