Mulino Padano

We feed your trust.

 

Mulino Padano flours and advanced ingredients are high-quality products designed for professionals and the food industry as a whole. In this last case they are distributed in bulk and produced “on demand”, i.e. respecting the physical, chemical and organoleptic characteristics specified by the customer in order to provide a “tailor-made” product.

All Mulino Padano products are the result of the ideal “mix” between a long milling tradition and the most advanced production technologies of the new milling plant

Mulino Padano includes today GranEssere, the high-fibre products line realized with an exclusive method based on a totally natural use of steam, that preserves the nutritional benefits of each component of the grain,
lengthening its shelf-life and enhancing its taste and aroma.

Linea Tradizione

Common wheat flour

Nazionale

Formats: 5 kg - 25 kg

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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.

Usages: Traditional bread

Linea Tradizione

Common wheat flour

Migliorata

Formats: 5 kg - 25 kg

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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.

Usages: Bread, Focaccia bread, short leavening times

Professione Fornaio

Common wheat flour

Rinforzata

Formats: 5 kg - 25 kg

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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.

Usages: Long and medium leavening times bread

Professione Fornaio

Common wheat flour

Extra

Formats: 5 kg - 25 kg

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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.

Usages: Long leavening times recipes

Professione Fornaio

Common wheat flour

Star

Formats: 5 kg - 25 kg

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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.

Usages: High-hydration bread, long leavening times

Common wheat flour

Manitoba

Formats: 5 kg - 25 kg

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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.

 

Usages: Long leavening times

GranEssere

Soft wheat bran

Formats: 10 kg

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The GranEssere bran, obtained with the StabilEasy method, has broad leaves, extended shelf life, reduced bacterial load and a strong aroma. These qualities make it an essential ingredient for combining health value with an unmistakable flavor.

Usages: Sweet and savory doughs, healthy and fiber-rich products where the clearly visible leaves are needed.

GranEssere

Soft fine wheat bran

Formats: 12,5 kg

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The GranEssere fine wheat bran, obtained with the StabilEasy method, has fine grained leaves, extended shelf life, reduced bacterial load and a strong aroma. These qualities make it an essential ingredient for combining health value with an unmistakable flavor.

Usages: Sweet, savory, or laminated doughs, healthy and fiber-rich products where fine grained leaves are needed.

GranEssere

Soft wheat germ

Formats: 8 kg

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The soft wheat germ is a small fraction of the caryopsis. It is characterized by a high nutritional value and a sweet, intense taste with an extremely short shelf life. However, thanks to the StabilEasy method, GranEssere wheat germ has a long shelf life without compromising its nutritional value and strong aroma. These qualities make it an essential ingredient for combining health value with the unmistakable flavor of this precious part of the wheat grain.

Usages: Sweet, savory, or laminated doughs, healthy and fiber-rich products with remarkable organoleptic qualities.

GranEssere

Wheat Flour

GustoFibra N°3

Formats: 10 kg

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The Gustofibra N°3 wholemeal flour, rich in fibre and wheat germ, is obtained thanks to the StabilEasy method which gives it a unique taste, aroma and a guaranteed longer shelf life for all preparations. These qualities make it an essential ingredient for making baked goods with an unmistakable flavor.

Usages: Sweet and savory doughs in which you want to use wholemeal flour with remarkable organoleptic qualities and a long shelf life.

GranEssere

Wheat Flour

GustoFibra N°4

Formats: 10 kg

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The GustoFibra N°4 flour is obtained with the StabilEasy method and integrated with wheat germ which is one of the richest natural sources of vitamin E, a powerful antioxidant. Using GustoFibra N°4 helps satisfy the daily requirement of this fundamental vitamin while improving the fragrance of baked products.

Usages: Sweet and savory doughs in which you want to use a flour enriched with wheat germ with a long shelf life as well as remarkable organoleptic and nutritional qualities.