Flour semolina mills - Import export

W: 250 - 260. Patent flour obtained from selected italian and european wheats. It is characterised by plasticity and strength. Ideal for direct doughs with medium rising times. Ideal to produce tender and flaky puff pastry, suitable for sweet and savory recipes. Recommended for millefeuille, palmiers, vol-au-vent, small pastry and puff pastry pizzas.

Molino Magri has developed a concentrated semi-finished product that enhances the fragrance and improves the pizza's preservation theafter cooking. Pizza delivery, added to the usual flour, simplifies the work of the professional pizza maker without distorting method and habits.The times and distances of home delivery are no longer a problem! The dough, enriched with the concentrated semi-finished product Pizza delivery, thanks to the presence of beneficial natural enzymes, will react to cooking more effectively and quickly, your pizza will be melting, alveolate, light and good longer. From the oven to the table at home.

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.

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.

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.

W: 270 ÷ 290. Plain common wheat flour (also avaible as Strong bread flour) from selected european wheats, characterized by great plasticity and strength. Ideal for direct doughs with medium rising time. 10KG - 25KG

W: 270 ÷ 290. Soft wheat plain flour. ROUTE 36 is the ideal flour for Pizza Ruota di Carro and all the products that require highly extensible doughs. Soft wheat plain flour obtained from carefully selected grains among the varieties that have an excellent supply of soluble proteins and Glutenins. A skilful grinding is also able to regulate the quantity and ratio of soluble and insoluble fibres to benefit both nutritionally and rheologically, i.e. from the plasticity of the doughs. With ROUTE 36 it is therefore to get very extensible doughs, which do not retract or tear, easy to spread.

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

PASTAPIU is a Type '00' wheat flour for making fresh pasta. With its excellent plasticity and elasticity, due to its high protein content, PASTAPIU stands out for its uniform grain structure and less than 0.45% ash, and is thus ideal for making fresh pasta capable of keeping its colour for several days. PASTAPIU is the ideal ingredient for making traditional fresh pasta in all its innumerable shapes and types, including puff pastry, pressed pasta, gnocchi, trofie, and stuffed pastas like ravioli, tortellini, agnoli and many others.

W: 320 - 330. Patent flour obtained from selected italian, european and north american wheats. Suitable to produce doughs that require to be laminated, folded and rolled. Ideal to obtain layered, flaky and voluminous products. Recommended for brioches and croissants.

Stone grinding flour : flour type "0" 35% + flour type "1" 35% + durum wheat semolina 30 %