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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

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Flour 00 for Pasta Fresca

Molino Braga

00-PF-001

€1.90

Flour of Grano Tenero Type 00, ideal for homemade pasta. From the thin sheet to the filling formats, it guarantees elastic, extendable and resistant to cooking. ✔ Fine granulometry: Important for smooth and uniform dough. Suggested Uses✔ Fresh homemade pasta✔ Stuffed pasta✔ Lasagna, tagliatelle and gnocchi

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Flour 00 for Soft Pain

Molino Braga

MAN-002

€2.00

Perfect for leavened desserts and soft and fragrant oven preparations, this 00 flour is ideal for home and professional use thanks to its light and versatile structure. Farina force ✔ W 330-350 Suggested Uses ✔ Favoured cakes, donuts, plumcake, bread of Spain, brioches, soft tarts, muffins.

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Flour 00 Golden Browse for fresh thin and durable egg pasta

Molino Braga

00-PF-002

€1.90

Soft wheat flour type 00 ideal for fresh egg pasta and golden outlines, silky and easy to spread. Give your preparations a perfect rendering and a brilliant color. Suggested Uses ✔ Fresh egg pasta✔Slender and resistant straws✔ Ravioli, tortellini, lasagne, tagliatelle

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Flour 00 for Croissant & Viennoiserie

Molino Braga

MAN-005

€2.00

Ideal for croissant, brioches and viennoiserie: a professional flour that guarantees perfect peeling, regular alveolatura and an unmistakable fragrance. Farina force ✔ W 330–360 Suggested Uses ✔ Pasted dough, croissants, viennoiserie, brioches, sweet bundles, leavened braids

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Flour 00 for Gnocchi & Ripieni

Molino Braga

00-PF-003

€1.90

Farina 00 of soft wheat ideal for the preparation of dumplings, stuffed pasta and first homemade or professional dishes. Fine consistency, clear color and velvety dough. Suggested Uses Gnocchi, ravioli, tortelli, cappelletti, agnolotti, pasta filling in general

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Farina Type 1 Rustica Tradition for Rustic Bread, Grinded in Stone

Molino Braga

T1-MP-002

€1.70

Farina di Grano Tenero Type 1 stone, W 300-320. Perfect for homemade bread and leavened for long maturation, preserves fibers and minerals, guaranteeing a highly moisturable and authentic taste. Farina force ✔ W 300-320 Suggested Uses ✔ Dairy bread and long ripening

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Semolina di Grano Duro Rimacinata per Pane Arabo

Molino Braga

SEM-006

€2.20

Durum wheat semolina rimacinata to prepare Arabic bread, soft and fragrant breads. Ideal for traditional or creative recipes, at home and in professional cuisine. Suggested Uses ✔ Arabic bread, ethnic focacce, pita, soft and versatile panificati for home cooking and professional.

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Farina 00 per Tagliatelle d'Autore

Molino Braga

00-PF-004

€1.90

Farina 00 ideal for elegant and smooth preparations like tagliatelle: perfect seal, golden color, balanced elasticity and refined puff. Suggested Uses ✔ Homemade noodles, thin leaves, stuffed pasta

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Farina di Grano Tenero Type 1, Macinata a Pietra

Molino Braga

T1-MP-001

€1.70

Flour by Grano Tenero type 1 stone ground, W 280-310. Versatile and nutritious, ideal for bread, pizza, pasta, rustic sweets and traditional yeasts. Farina force ✔ W 280-310 Suggested Uses ✔ Homemade bread✔ Rustic pizza✔ Complete sweets✔ Fresh pasta✔ Long maturation yeast

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Farina Type 1 for Artisan Pizza, Stone Grinded

Molino Braga

T1-MP-003

€1.70

Farina di Grano Tenero Type 1 stone, W 290-310. Ideal for pizzas with an intense and crisp taste, it offers excellent hydration and a perfect leavening for fragrant and digestible dough. Farina force ✔ W 290-310 Suggested Uses ✔ Farina for pizzas with an intense and crisp taste

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Semolina di Grano Duro Rimacinata per Pane Naan

Molino Braga

SEM-007

€2.20

Semola rimacina ideal to prepare a Soft Naan bread inside and gilded out, fragrant and well-alveolated. It is also suitable for other traditional mixtures of ethnic and Mediterranean cuisine. Suggested Uses ✔ Naan bread, Arabic bread, chapati, focaccine, ethnic bread, traditional ethnic recipes