W: 290 ÷ 310. Professional mixture of soft wheat flours, ideal for pizza with very high and airy rim. DOPPIAESSE is obtained from the milling of partially pre-sprouted grains. The presence of natural beneficial enzymes enhances the quality of the dough: the result is an extraordinary light and digestible pizza. DOPPIAESSE allows you to reach incredible results with batches 10% lighter than the average. 25KG -10KG
MOLINO MAGRI SPA
Italy
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.
Request for a quoteMOLINO MAGRI SPA
Italy
MAGRI FREE Napoletana is a gluten-free flour for baked goods featuring a blend of corn starch, rice starch, vegetable fiber, and corn sourdough. It does not come from de-glutenization processes and does not contain milk, eggs, and wheat starch. A high-quality, natural product with a rich content of fiber and beneficial natural enzymes. A blend that makes for an elastic dough, ideal for traditional and contemporary shaping techniques. With MAGRI FREE Napoletana, you can make pizzas and bread with a light and airy crust and fragrant flavour, comparable to baked goods made with soft wheat flour but 100% Gluten Free. Available in Square-bottom bag 1 kg box of 12 pcs
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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
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