Pins for Breading

The excellence of breadmaking with Molino Braga

Molino Braga offers a range of professional bakery flours, designed to meet the needs of bakers, artisan ovens and production laboratories. Thanks to our experience and careful selection of raw materials, we guarantee high yield flours, easy to work and ideal for obtaining fragrant products, with excellent seal and structure.

Flours for every kind of bread

We know that every bread has its specificity: from the crispness of baguette to the softness of the focaccia, to the long fermentation breads with yeast mother. For that, Molino Braga develops flours with different characteristics, able to adapt to each method of processing and technique of dough.

Our bread making flours are ideal for:

✔ Traditional bread – From crisp crust and soft mollic

✔ Rustic bread – With alveolate structure and authentic taste

✔ Long leavening bread – Perfect for natural yeast and slow processing

✔ Integral bread – Fiber rich, for a more nutritious and aromatic product

✔ Cereal bread – For dough with ancient grains, seeds and alternative flours

✔ Leaves and sandwiches – Perfect softness and balanced texture

Why choose headlights Molino Braga for bakery?

The flours for bread making Molino Braga are designed to ensure maximum performance at each stage of processing. From the choice of raw materials to grinding, every detail is designed to offer balanced, stable and versatile flours. Perfect for direct and indirect dough, guarantee optimal hydration, high digestibility and excellent results in the oven.

✔ Quality of raw materials – We select the best grains to ensure a balanced and performing flour

✔ Stability and yield in dough – Ideal for craft and industrial processing

✔ Optimal absorption of liquids – For well hydrated and easily machined dough

✔ Customized grinding – Stone or cylindrical flours available

✔ Suitable for all processing – Short, medium and long Lies

✔ High digestibility – Designed to ensure a light and fragrant product

✔ Perfect for direct and indirect doughs – Great yield with yeast mother and biga

✔ Consulting and technical support – Our team is available to support bread making professionals

Technical flours for bakers and bakers

We offer flours with different forces (W) and protein levels, designed to ensure the best result according to the type of processing:

✔ Short yeast flour (W 180-220) – Ideal for common bread and bakery sandwiches

✔ Medium yeast flour (W 230-280) – Perfect for rustic bread and focacce

✔ Long yeast flour (W 290-350) – Specifications for large yeasts, dough with biga and mother yeast