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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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Grano Duro Remacinata semolina for Crunchy Pizza

Molino Braga

SEM-004

€2.20

W 250-280. Ideal for fragrant and crispy pizzas, with an intense flavor and a perfectly balanced structure. Farina force ✔ W 250-280 Suggested Uses ✔ Crunchy pizza✔ Rustic leaf✔ Semolina breads✔ Taralli and grissini

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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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Grano Duro Rimacinata semolina for Golden Bread

Molino Braga

SEM-003

€2.20

Durum wheat semolina rimacinata for crispy breads with soft soul. With a W-force 250-280, ensures optimal alveolatura and a golden and fragrant crust. Farina force ✔ W 250-280 Suggested Uses ✔ Crunchy bread with soft mollic✔ Golden and fragrant leaves✔ Rustic and friable Grissini

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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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Flour 00 for Lasagne & Cannelloni

Molino Braga

00-PF-005

€1.90

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Soft wheat flour type 00 ideal for the preparation of lasagna and cannelloni: guarantees a thin, elastic and cooking resistant sheet. Perfect for professional and home use. Suggested Uses ✔ Preparation of lasagna, cannelloni, baked pasta, thin leaves for first filled dishes

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Grano Duro Remacinata semolina for Focaccia di Grano Duro

Molino Braga

SEM-005

€2.20

W 240-280. Perfect for golden focacce, fragrant and soft inside. Give a warm color and an authentic taste to your preparations. Farina force ✔ W 240-280 Suggested Uses ✔ Fragrant and golden leaves

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Farina Type 1 for Ancient Pain, Stone Grinded

Molino Braga

T1-MP-004

€1.70

Farina di Grano Tenero Type 1 stone, W 190-220. Perfect for rustic cakes and biscuits with authentic taste, it maintains fibers and minerals essential for fragrant and genuine desserts. Farina force ✔ W 190-220 Suggested Uses ✔ Farina for cakes and rustic cookies with authentic taste

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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 di Grano Tenero Type 2, Macinata a Pietra

Molino Braga

T2-MP-001

€1.20

W 200-220. Perfect for rustic bread, pizza, focacce, wholemeal desserts and homemade pasta, with a superior nutritional profile. Farina force ✔ W 200-220 Suggested Uses ✔ Rustic bread✔ Fragrant pizza✔ Crunch leaves✔ Complete sweets✔ Fresh pasta✔ Medium maturation yeast

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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

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Farina Type 2 for Rustic Biscuits, Stone Grinding

Molino Braga

T2-MP-003

€1.20

Flour Grain Type 2 stone ground, W 180-210. Perfect for rustic cookies, tarts and sweets with authentic and natural flavor. Farina force ✔ W 180-210 Suggested Uses ✔ Authentic rustic cookie

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Farina Type 1 Pasta di Casa per Pasta Fresca, Macinata a Pietra

Molino Braga

T1-MP-005

€1.70

Flour by Grano Tenero type 1 stone ground, W 180-200. Ideal for homemade pasta with a perfect texture, with an elastic and flavorful dough. Farina force ✔ W 180-200 Suggested Uses ✔ Farina for cakes and rustic cookies with authentic taste

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Farina Integrale, Macinata a Pietra

Molino Braga

IN-MP-001

€1.80

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

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Complete Flour for Integral Pain, Grinded in Stone

Molino Braga

IN-MP-004

€1.80

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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Integrated Pasta Flour, Stone Grinded

Molino Braga

IN-MP-005

€1.80

Full-grain flour of ground wheat, W 180-230. Rich in fiber and nutrition, ideal for homemade pasta with perfect taste and texture. Farina force ✔ W 180-230 Suggested Uses ✔ Cutters✔ Pappardelle✔ Earrings✔ Stuffed pasta

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Semolina di Grano Duro Rimacinata

Molino Braga

SEM-001

€2.20

Durum wheat semolina with W 250-280, perfect for fresh pasta, crisp bread and golden focaccia. It gives an elastic and workable dough with a characteristic golden yellow color. Come on ✔ W 250-280 Suggested Uses ✔ Fresh pasta✔ Crunchy semolina bread✔ Golden and fragrant leaves✔ Crunchy pizza✔ Semolina dumplings

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Grano Duro Remacinata semolina for Pasta Fresh Perfect

Molino Braga

SEM-002

€2.20

W 230-270. Ideal for fresh pasta, gnocchi and panificati with golden color and perfect texture. Farina force ✔ W 230-270 Suggested Uses ✔ Fresh pasta✔ Gnocchi and ears✔ Semolina bread✔ Focacce and grissini