Complete and Grinded flours in Stone

Farina Type 2 for Bread and Focaccia, Grinded in Stone
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Farina Type 2 for Bread and Focaccia, Grinded in Stone

Molino Braga
T2-MP-002
€12.00
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
Farina Integrale, Macinata a Pietra
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Farina Integrale, Macinata a Pietra

Molino Braga
IN-MP-001
€18.00
Stone ground, W 220-250. Rich in fibers and nutrients, ideal for rustic bread, pizza, wholemeal sweets and fresh pasta. Farina force ✔ W 220-250 Suggested Uses ✔ Full and rustic bread✔ Integral pizza✔ Complete sweets such as biscuits and tarts✔ Complete fresh pasta✔ Medium maturation yeast
Complete Flour for Integral Pain, Grinded in Stone
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Complete Flour for Integral Pain, Grinded in Stone

Molino Braga
IN-MP-004
€18.00
Stone ground wheat flour, W 180-220. Ideal for tarts, cookies and sweets with authentic taste, rich in fibers and natural nutrients. Farina force ✔ W 180-220 Suggested Uses ✔ Rustic crusts✔ Complete cookies✔ Cakes with natural taste✔ Sweets with un refined sugars
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