Bread and Focaccia flours

Home

Farina 00 Manitoba

Molino Braga

MAN-001

€2.00

Farina 00 Manitoba high strength (W 370-400), ideal for long leavening, complex and large leavened doughs, both in home and professional cuisine. Farina force ✔ W 370-400 Suggested Uses ✔ Panettoni, pandori, colombe, baba, pizza in teglia, focaccia, big bread, brioche

Home

Farina Type 2 for Bread and Focaccia, Grinded in Stone

Molino Braga

T2-MP-002

€1.20

Flour Grain Type 2 stone ground, W 240-270. Ideal for fragrant bread and focacce, with crisp crust and soft mollic. Farina force ✔ W 240-270 Suggested Uses ✔ Rustic bread with crisp crust✔ Soft and well alveolated leaves

Home

Type 2 flour for Chapati Medium, Grinded in Stone

Molino Braga

T2-MP-004

€1.20

Farina di Grano Tenero di Tipo 2 stone grinding, W 190-210. Perfect for soft and fragrant chapati, with high digestibility and authentic taste. Farina force ✔ W 190-210 Suggested Uses ✔ Soft and fragrant chapati