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Farina Type 1 for Artisan Pizza, Stone Grinded
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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
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
Farina Integrale, Macinata a Pietra
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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
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
Specialties and Selections
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