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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
€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
Integrated Pasta Flour, Stone Grinded
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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
Flour 00 for Croissant & Viennoiserie
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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
Flour Type 0 Spaccanapoli per Pizza Napoletana
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Flour Type 0 Spaccanapoli per Pizza Napoletana

Molino Braga
SPACN-001
€1.90
Farina Type 0 with wheat germs, designed for the true Neapolitan Pizza: gives softness inside, pronounced cornice and even cooking. Ideal for high hydration. Farina force ✔ W 320-350 Suggested Uses ✔ Neapolitan pizza, High hydration pizza, Pala pizza, Pinsa
Specialties and Selections
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