W: 340 ÷ 360. The Anniversario flours' line is composed of low refining soft wheat flours with wheat germ. It offers a concentrate of nutrients, ideal for a market which is more and more focused on the healthy characteristics of food. The Anniversarios are versatile flours and suitable for a light and digestible product. These flours are born one year after the celebrations of the ninetieth birth-day. They tell the memory, the story and the know-how of our mill through its research centre. Anniversario PIETRO is ideal for long leavening.
MOLINO MAGRI SPA
Italy
W: 280 ÷ 300. The Anniversario flours' line is composed of low refining soft wheat flours with wheat germ. It offers a concentrate of nutrients, ideal for a market which is more and more focused on the healthy characteristics of food. The Anniversarios are versatile flours and suitable for a light and digestible product. These flours are born one year after the celebrations of the ninetieth birth-day. They tell the memory, the story and the know-how of our mill through its research centre. Anniversario CUORE is ideal for medium/long leavening.
Request for a quoteMOLINO MAGRI SPA
Italy
W: 400 ÷ 420. Plain common wheat flour from the best North American wheats, for the most demanding pizza makers. Ideal for doughs with traditional method, long rising time over 24 hours and storage up to 6 days in refrigerated room. 25KG - 10KG
Request for a quoteMOLINO MAGRI SPA
Italy
W: 330 ÷ 360. A blend of Plain common wheta flour from selected grains. Ideal for doughs with traditional method, long rising time and storage up to 2 days in refrigerated room and to produce the traditional "Neapolitan Pizza". 25KG - 10KG
Request for a quoteMOLINO MAGRI SPA
Italy
W: 380 ÷ 400. Plain common wheat flour from the best selected European wheats, characterized by great strength. Ideal for doughs with traditional method, long rising time and storage up to 4 days in refrigerated room.
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