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Farina Type 2 for Bread and Focaccia, Grinded in Stone

Molino Braga

T2-MP-002

€1.20

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

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Complete Flour for Integral Bread, Grinded in Stone

Molino Braga

IN-MP-002

€1.80

Farina di Grano Tenero Integrale stone ground, W 230-250. Rich in fibers and nutrients, ideal for soft, perfumed and highly digestible whole breads. Farina force ✔ W 230-250 Suggested Uses ✔ Soft and fragrant integral bread

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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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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

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Flour 00 for Pizza & Focacce XXL

Molino Braga

MAN-003

€2.00

Professional high strength flour, ideal for extra soft or crispy pizzas and focaccias. Perfect for long leavenings and well structured doughs also in XXL format. Farina force ✔ W 320-360 Suggested Uses ✔ Classic pizza, high or thin focacce, mixed with long lees, gourmet panificati