Flours for bread-making

Nazionale flour offers all the characteristics needed to produce our traditional breads. It is ground from low-protein grains which give it the absorption values that are ideal for all low-hydration recipes, typical of traditional bread-making.

Migliorata flour was created to provide bakers with a product suitable for all the direct processes typical of Italian bread making. Its higher protein content makes it ideal for recipes with longer proofing times.

Thanks to its well-balanced protein content and high stability, our Rinforzata flour is ideal for recipes that require medium and long proofing times. Its workability makes it suitable for baking baguettes, using either the direct or indirect method. It is suitable for use in proofing chambers.

Thanks to its higher protein content and stability, Extra bread-making flour is ideal for recipes that require long proofing times. Its strength guarantees a good rise, which makes it ideal for the preparation of “rosetta” and other open-crumbed breads. It is suitable for use in proofing chambers and with refrigeration technology.

Star is our strongest, most stable flour and has the highest protein content. This makes it ideal for strengthening weaker flour or preparing wet dough bread, such as “ciabatta”. It can also be used to refresh sourdough starters and is suitable for use in proofing chambers and with refrigeration technology.

GranEssere Coarse Bran, obtained by the natural StabilEasy® method, is coarse grained and offers the advantages of a prolonged shelf life, the total reduction of bacteria and a strong aroma. These qualities make it ideal for combining health benefits with unmistakable flavour.

GranEssere Fine Bran, obtained with the natural StabilEasy® method, is fine grained, has an extended shelf life, reduced bacteria and a strong aroma. These qualities make it ideal for combining health benefits with unmistakable flavour.

Soft wheat germ, a minimal fraction of the caryopsis, has a high nutritional value and a sweet, intense taste but its use is limited by an extremely short shelf life. Our GranEssere Wheat Germ overcomes this problem thanks to the natural StabilEasy® method, which gives it a long shelf life without affecting its nutritional value or distinct aroma.

GranEssere Gustofibra N°3, a whole wheat flour, rich in fibre and wheat germ, is obtained with the natural StabilEasy® method which gives it a unique aroma and taste, while guaranteeing a longer shelf life. This makes it an ideal ingredient for baked goods with an unmistakable flavour.

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

Our Granaio Italiano Type “0” Nazionale flour is milled from 100% Italian wheat cultivated as part of our supply chain, which is guaranteed by ISO 22005 certification. It is ideal for all recipes using direct methods and requiring short proofing times.

Our Granaio Italiano Type “0” Forte flour is obtained by milling strong 100% Italian soft wheat, grown as part of our supply chain, which is guaranteed by ISO 22005 certification. It is ideal for all recipes with long proofing times.

Our Granaio Italiano Type “1” Nazionale flour is milled from 100% Italian wheat cultivated as part of our supply chain, which is guaranteed by ISO 22005 certification. It has an amber colour, given by the presence of a light speckling of bran and is ideal for all recipes with short proofing times.

Our Granaio Italiano Type “1” Forte flour is obtained by milling strong 100% Italian soft wheat, grown as part of our supply chain, which is guaranteed by ISO 22005 certification. It has an amber colour, given by the presence of a light speckling of bran and is ideal for all recipes with long proofing times, including those using sourdough starters.

Our Granaio Italiano Type “2” Nazionale stone-ground flour is milled from 100% Italian wheat cultivated as part of our supply chain, which is guaranteed by ISO 22005 certification. It is ideal for making short-proofed products with a characteristic colour and aroma and a very pleasant taste. It is slightly dark in colour and the stone grinding gives a particular grain size to the bran it contains.

Our Granaio Italiano Type “2” Forte stone-ground flour is obtained by milling strong 100% Italian soft wheat, grown as part of our supply chain, which is guaranteed by ISO 22005 certification. It is ideal for making long-proofed products, including those with sourdough starters, with a characteristic colour and aroma and a very pleasant taste. It is slightly dark in colour and the stone grinding gives a particular grain size to the bran it contains.

Our Granaio Italiano Nazionale Whole Wheat flour, available in both the broad-leaf and fine-leaf versions, is ideal for preparing short-proofed doughs and is obtained by grinding 100% Italian soft wheat grown as part of our supply chain, which is guaranteed by ISO 22005 certification. Wholemeal flour is characterized by the highest content of bran and this makes it particularly suitable for giving recipes a distinctly rustic appearance.

Our Granaio Italiano Forte Whole Wheat flour, both in broad-leaf and fine-leaf variations, is ideal for preparing long-proofed doughs, including those with sourdough starters. Its excellent performance is given by the careful grinding of strong 100% Italian soft wheat grown as part of our supply chain, which is guaranteed by ISO 22005 certification. Wholemeal flour is characterized by the highest content of bran and this makes it particularly suitable for giving recipes a distinctly rustic appearance.

Manitoba flour combines strength with great workability. It is therefore ideal for all recipes characterized by long proofing times where it is necessary to work the dough particularly intensely.

Type “1” Nazionale flour, ideal for all recipes with short proofing times, has an amber colour, given by the presence of a light speckling of bran fragments. This quality allows us to create products with a characteristic colour and aroma, with a very pleasant taste. This flour, like other dark flours, requires special attention so the milling is meticulous and each batch’s rheology and granulometry is carefully checked in order to guarantee high and constant quality.

Type “1” Forte flour is obtained by grinding strong grain which makes it ideal for all long-proofed recipes, including those using sourdough starters. It has an amber color, given by the presence of a light speckling of bran fragments. This quality allows us to create products with a characteristic colour and aroma, with a very pleasant taste. This flour, like other dark flours, requires special attention so the milling is meticulous and each batch’s rheology and granulometry is carefully checked in order to guarantee high and constant quality.

Type “2” Nazionale flour is ideal for all recipes with short proofing times and is characterized by a slightly dark color and a clearly visible speckle of bran fragments. These aesthetic characteristics make it ideal for creating products with a beautiful amber color, a characteristic aroma and pleasant taste. This flour, like other dark flours, requires special attention so the milling is meticulous and each batch’s rheology and granulometry is carefully checked in order to guarantee high and constant quality.

Type “2” Forte flour, obtained by grinding strong grain, ideal for all recipes with long proofing times, including those using sourdough starters. Characterized by a slightly dark color and a clearly visible speckle of bran fragments, it results in products with a beautiful amber color, a characteristic aroma and pleasant taste. This flour, like other dark flours, requires special attention so the milling is meticulous and each batch’s rheology and granulometry is carefully checked in order to guarantee high and constant quality.

Type “2” Nazionale stone-ground flour, obtained by stone-grinding low-protein grain, is ideal for recipes with short proofing times and lends them a characteristic colour and aroma and a very pleasant taste. It is characterized by a slightly dark colour and stone-grinding gives a particular grain size to the bran fragments it contains.

Type “2” Forte stone-ground flour is obtained by stone-grinding strong grain and is ideal for recipes with long proofing times, including those made with a sourdough starter. It has a characteristic colour and aroma and a very pleasant taste. It is characterized by a slightly dark color and the stone-grinding gives a particular grain size to the bran fragments it contains.

Nazionale Whole Wheat flour, available in both broad-leaf and fine-leaf versions, is obtained by grinding soft wheat with a low protein content, making it ideal for all short-proofed doughs. Whole wheat flour is characterized by the highest bran content which makes it particularly suitable for lending recipes a distinctly rustic appearance. This flour, which is even richer in fibre than other dark flours, requires special attention, so the milling is meticulous and each batch’s rheology and granulometry is carefully checked in order to guarantee high and constant quality.

Forte Whole Wheat flour, available in both broad-leaf and fine-leaf versions, is obtained by grinding strong grain, making it ideal for all doughs with long proofing times, including those made with a sourdough starter. Whole wheat flour is characterized by the highest bran content, making it particularly suitable for giving your recipes a distinctly rustic appearance.This flour, which is even richer in fibre than other dark flours, requires special attention, so the milling is meticulous and each batch’s rheology and granulometry is carefully checked in order to guarantee high and constant quality.

Forte Whole Wheat Stone-ground flour is obtained by stone grinding strong grain and is ideal for recipes with long proofing times, including those made with sourdough starters. It retains all the nutritional value and flavour of the cereal, allowing the creation of baked products that are also very interesting from an organoleptic point of view. Its particular granulometry also gives a rustic appearance to the final product.

Mulino Padano offers the best in re-ground semolina because it is obtained by grinding carefully selected durum wheat. The Reground Semolina for recipes with short proofing times, is suitable for direct dough processes, it is straw-coloured and has good absorption qualities.

Mulino Padano offers the best in re-ground semolina because it is obtained by grinding carefully selected durum wheat. The Reground Semolina, for recipes with long proofing times, has a distinct golden color and technical characteristics that give it exceptional absorption qualities, an excellent rise during proofing and development during cooking.