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Farina Type 2 for Pizza Rustica, Macinata a Pietra
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Farina Type 2 for Pizza Rustica, Macinata a Pietra

Molino Braga
T2-MP-006
€1.20
W 270-300. Ideal for rustic pizzas with intense flavor, crispy out and soft inside. Farina force ✔ W 270-300 Suggested Uses ✔ Rustic pizza – Fragrant and well alveolated dough.
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 Long Liege Bread
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Flour 00 for Long Liege Bread

Molino Braga
MAN-004
€2.00
High strength 00 flour, perfect for long leavening. Ideal for fragrant and structured breads, thanks to the high sealing and optimal absorption of liquids. Farina force ✔ W 360-400 Suggested Uses ✔ Long leavening bread, high hydration bread, indirect leavening, yeast with biga or mother yeast
Specialties and Selections
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