Granaio Italiano

Nature in good hands.

 

Granaio Italiano range of flours for individual professionals and the food industry is a diverse range of fine organic flours, whole-wheat flours, stone-milled flours, flours for fresh pasta and 100% national 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. 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.

Granaio Italiano flours are available in a wide range of combinations, including organic and stone-milled flours, and whole-wheat flours.

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

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

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 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 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 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 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 whole-wheat National Organic

Le Integrali

Common wheat flour - whole wheat

Granaio Italiano whole-wheat National Organic

Our national “whole-wheat” organic 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: Rustic, rich in fibers products, organic

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

Granaio Italiano Casereccia

Le Caserecce

Common wheat flour - type "00"

Granaio Italiano Casereccia

Le Caserecce “00” flour 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 pastry

Granaio Italiano Calibrata

Le Caserecce

Common wheat flour - type "00"

Granaio Italiano Calibrata

Our “00” coarse-grained flour is a granular product with sharp edged grains, characterised by a controlled grain size, a very low ash content and a lightly dotted appearance. It is ideal for preparing fresh pasta and dumplings, and can also be used to dust products and cover the work surface.

Formats: 25 kg

Usages: Rough egg puff pastry

Granaio Italiano Granito

Le Caserecce

Common wheat flour - type "00"

Granaio Italiano Granito

Our “00” coarse-grained flour is a granular product with sharp edged grains, characterised by a controlled grain size, a very low ash content and a lightly dotted appearance. It is ideal for preparing fresh pasta and dumplings, and can also be used to dust products and cover the work surface.

Formats: 25 kg

Usages: Dumplings and fresh pasta

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 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