Granaio Italiano

Nature in safe hands.

 

Granaio Italiano range of flours for individual professionals and the food industry is a diverse range of fine whole-wheat flours, stone-milled flours, flours for fresh pasta and 100% Italian wheat, ideal for making products with a more “rustic” taste. This enables us to meet the ever increasing demand of those customers that are more concerned about food healthiness and plainness.

Granaio Italiano also offers a selection of the best durum wheat semolina, a fundamental ingredient for several recipes in traditional Italian baking.

Our flours are made with traditional techniques, with a compliant level of food safety that is guaranteed by state-of-the-art technologies and the strict control of every step in the supply chain.

Wheat selection is very accurate and, in the case of Scelte di Campo range of products, flours are made using 100% Italian wheat with a certified supply chain.

Granaio Italiano flour: nature in good hands, for your products with a more “rustic” taste. 

Le Tradizionali

Common wheat flour - type "0"

Granaio Italiano Type 0 Eridania

Formats: 25 kg

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.

Usages: Ferrarese bread, hard bread, short proving times

Le Tradizionali

Common wheat flour - type "1"

Granaio Italiano Type 1 Nazionale

Formats: 25 kg

Our Granaio Italiano Type “1” Nazionale flour is dark in colour and lightly speckled in appearance. It allows you to obtain baked products with a good amber colour, pleasant aroma and a more decisive taste than products that can be obtained with a type “0” or “00” flour. It is ideal for all recipes requiring short proving times.

Usages: Rustic products, short proving times

Le Tradizionali

Common wheat flour - type "1"

Granaio Italiano Type 1 Forte

Formats: 25 kg

Our Granaio Italiano Type “1” Forte flour, with its dark colour and lightly speckled appearance, allows you to obtain baked products with a good amber colour and pleasant aroma. Milled from strong wheat, it is ideal for all recipes with long proving times, even those that use sourdough starters.

Usages: Rustic products, long proving times

Le Tradizionali

Common wheat flour - type "2"

Granaio Italiano Type 2 Nazionale

Formats: 25 kg

Our Granaio Italiano Type “2” Nazionale flour, with its dark colour and a decidedly speckled appearance, allows you to obtain baked products with a good amber colour, pleasant aroma and a more decisive taste than products that can be obtained with a type “0” or “00” flour. It is ideal for all recipes that require short proving times.

Usages: Rustic products, short proving times

Le Tradizionali

Common wheat flour - type "2"

Granaio Italiano Type 2 Forte

Formats: 25 kg

Our Granaio Italiano Type “2” Forte flour, with its dark colour and decidedly speckled appearance, allows you to obtain baked products with a good amber colour and pleasant aroma. Milled from strong wheat, it is ideal for all recipes with long proving times, or a sourdough starter.

Usages: Rustic products, long proving times

Le Tradizionali

Common wheat flour - type "2"

Granaio Italiano Type 2 Nazionale Stone-ground

Formats: 25 kg

Our Granaio Italiano Type “2” Nazionale Stone-ground flour, with its dark colour and decidedly speckled appearance, allows you to obtain baked products with a good amber colour and pleasant aroma. Stone-ground from wheat with a low protein content, without removing the wheat-germ, it is ideal for all recipes requiring short proving times and using direct methods.

Usages: Fragrant and rustic products

Le Tradizionali

Common wheat flour - type "2"

Granaio Italiano Type 2 Forte Stone-ground

Formats: 25 kg

Our Granaio Italiano Type “2” Forte Stone-ground flour, with its dark colour and decidedly speckled appearance, results in baked products with a good amber colour and pleasant aroma. Stone-ground from wheat with a low protein content, without removing the wheat-germ, it is ideal for all recipes requiring long proving times including those using sourdough starters.

Usages: Rustic products, long proving times

Le Integrali

Common wheat flour - whole wheat

Granaio Italiano Nazionale Whole Wheat

Formats: 25 kg

Our Granaio Italiano Nazionale whole wheat flour, is milled from wheat with a high protein content and either a coarse or fine grain. This makes it suitable for the preparation of bread and other baked products rich in fibre, using direct methods and short proving times.

Usages: Products rich in fibre, short proving times

Le Integrali

Common wheat flour - whole wheat

Granaio Italiano Forte whole wheat

Formats: 25 kg

Our Granaio Italiano Forte whole wheat flour, is milled from wheat with a high protein content and either a coarse or fine grain. This makes it suitable for the preparation of bread and other baked products rich in fibre, using direct methods, long proving times and sourdough starters.

Usages: Products rich in fibre, long proving times

Le Integrali

Common wheat flour - whole wheat

100% Forte Stone-Ground Wheat

Formats: 25 kg

Our 100% Forte stone-ground whole wheat flour, which retains all the taste and nutritional content of the cereal, can be used alone, or mixed with other flours. Its irregular grain size gives a rustic appearance to the various types of bread and other flavoursome baked products it can be used for.

Usages: Products rich in fibre, long proving times

Le Caserecce

Common wheat flour - type "00"

Granaio Italiano Casereccia

Formats: 25 kg

Type “00” Casereccia flour has a controlled grain size and very low ash content. These characteristics make it ideal for making filled pasta either by hand or machine.

Usages: Hand-made and machine-made filled egg pasta

Le Caserecce

Common wheat flour - type "00"

Granaio Italiano Calibrata

Formats: 25 kg

Our Type “00” Calibrata flour has a slightly larger grain size and very low ash content. It can be worked either by hand or machine and is ideal for preparing rough textured pastas of intense colour which does not turn grey over time.

Usages: Hand-made and machine-made rough textured egg pasta

Le Caserecce

Common wheat flour - type "00"

Granaio Italiano Granito

Formats: 25 kg

Our Type “00” Granito is a granular flour milled from sharp-edged grain. This characteristic along with a controlled grain size and very low ash content, gives pasta the least speckled appearance possible. This flour is ideal for making gnocchi, and can also be used to dust products and the work surface.

Usages: Gnocchi and fresh pasta

Le Tradizionali - Scelte di Campo

Common wheat flour - type "0"

Scelte di Campo Type 0 Nazionale

Formats: 25 kg

Our Scelte di Campo type “0” Nazionale flour, is milled from 100% Italian wheat cultivated as part of “Scelte di Campo” supply chain which is guaranteed by ISO 22005 certification. It is ideal for all recipes using direct methods and requiring short proving times.

Usages: Rustic products, short proving times

Le Tradizionali - Scelte di Campo

Common wheat flour - type "0"

Scelte di campo type 0 Forte

Formats: 25 kg

Our Scelte di Campo type “0” Forte flour, is milled from 100% Italian wheat cultivated as part of “Scelte di Campo” supply chain which is guaranteed by ISO 22005 certification. It is ideal for all recipes using indirect methods and requiring long proving times.

Usages: Rustic products, long proving times

Le Tradizionali - Scelte di Campo

Common wheat flour - type "2"

Scelte di Campo type 2 Nazionale Stone-ground

Formats: 25 kg

Our Scelte di Campo type “2” Nazionale Stone-ground flour is milled from 100% Italian wheat, cultivated as part of “Scelte di Campo” supply chain. It is dark in colour and has a decidedly speckled appearance, which results in baked products with a good amber colour, and a pleasant aroma. It is ideal for all recipes using direct methods and requiring short proving times.

Usages: Rustic products, short proving times

Le Tradizionali - Scelte di Campo

Common wheat flour - type "2"

Scelte di Campo type 2 Forte Stone-ground

Formats: 25 kg

Our Scelte di Campo type “2” Forte Stone-ground is a strong flour milled from 100% Italian wheat, cultivated as part of “Scelte di Campo” supply chain. Its dark color and decidedly speckled appearance, results in baked products with a good amber colour, and a pleasant aroma. It is ideal for all recipes using direct methods and requiring long proving times.

Usages: Rustic products, long proving times

Le Integrali - Scelte di Campo

Common wheat flour - whole wheat

Scelte di Campo Nazionale whole wheat

Formats: 25 kg

Our Scelte di Campo Nazionale whole wheat flour, milled from 100% Italian wheat with a low protein content, is cultivated as part of “Scelte di Campo” supply chain is available in coarse or fine grain. It is suitable for the preparation of bread and other baked products rich in fibre, with direct methods and short proving times.

Usages: Products rich in fibre, short proving times

Le Integrali - Scelte di Campo

Common wheat flour - whole wheat

Scelte di campo Forte whole wheat

Formats: 25 kg

Our Scelte di Campo Forte whole wheat flour, milled from 100% Italian organic wheat with a high protein content, is cultivated as part of “Scelte di Campo” supply chain is available in coarse or fine grain. This strong flour is suitable for the preparation of bread and other baked products rich in fibre, which use direct methods and require long proving times.

Usages: Products rich in fibre, long proving times

Le Mediterranee

Reground durum wheat semolina

Granaio Italiano Quick Proving Times

Formats: 25 kg

Le Mediterranee offers the best in reground semolina, made from milling carefully selected durum wheat. This straw-coloured, reground semolina, with its good absorption qualities, lends itself to recipes requiring short proving times and the making of direct dough.

Usages: Pizza and bread doughs with quick proving times

Le Mediterranee

Reground durum wheat semolina

Granaio Italiano Medium Proving Times

Formats: 25 kg

Le Mediterranee offers the best in reground semolina, made from milling carefully selected durum wheat. Reground semolina for recipes with medium proving times, has a balanced protein profile that gives it excellent raising capacity and absorption.

Usages: Pizza and bread doughs with medium proving times

Le Mediterranee

Reground durum wheat semolina

Granaio Italiano Long Proving Times

Formats: 25 kg

Le Mediterranee offers the best in reground semolina, made from milling carefully selected durum wheat. Reground semolina for recipes requiring long proving times, has a strong golden colour and technical characteristics that include exceptional absorption, raising capacity and cooking development.

Usages: Pizza and bread doughs with long proving times

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