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.

To personalize your recipes, combining healthiness to an unmistakable tastiness, you’ll also find GranEssere, the high-fibre products line. It includes advanced ingredients like Bran, Fine Bran and Wheat Germ, and the GustoFibra flours, all realized with an exclusive method based on a totally natural use of steam.

Professione Pizzaiolo

Common wheat flour - type "00"

Caprì 250

Formats: 5 kg - 25 kg

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.

Usages: Short leavening times pizza

Professione Pizzaiolo

Common wheat flour - type "00"

Caprì 350

Formats: 5 kg - 25 kg

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.

Usages: Medium leavening times pizza

Professione Pizzaiolo

Common wheat flour - type "00"

Caprì Manitoba

Formats: 5 kg - 25 kg

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.

Usages: Long leavening times pizza

GranEssere

Soft wheat bran

Formats: 10 kg

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

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

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

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

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.

Le Tradizionali

Common wheat flour - type "0"

Granaio Italiano type “0” ORO Organic

Formats: 25 kg

Type “0” ORO organic 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.

Usages: Rustic products, long leavening times

Le Integrali

Common wheat flour - whole wheat

Granaio Italiano Forte whole wheat

Formats: 25 kg

Our Granaio Italiano Forte “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.

Usages: Rich of fibres products , long leavening times

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 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.

Usages: Rustic products, long leavening times

Le Integrali

Common wheat flour - whole wheat

100% Forte Stone-Ground Wheat

Formats: 25 kg

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.

Usages: Rustic, rich in fibres products

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, 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.

Usages: rustic bread, short leavening 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, 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.

Usages: Rustic products, long leavening

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 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.

Usages: Rustic products, short leavening

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 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.

Usages: Rustic products, long leavening 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, 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.

Usages: Products rich of fibres, short leavening 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, 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.

Usages: Rustic rich of fibers products

Le Tradizionali

Common wheat flour - type "2"

Granaio Italiano Type 2 Forte

Formats: 25 kg

Our Granaio Italiano Type “2” Forte 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.

Usages: Rustic products, long leavening times