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Type 2 flour for Chakki Atta, Stone ground
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Type 2 flour for Chakki Atta, Stone ground

Molino Braga
T2-MP-005
€12.00
Farina di Grano Tenero Type 2 stone grinding, W 200-220. Perfect for chapati and Indian bread, it guarantees softness and authentic taste. Farina force ✔ W 200-220 Suggested Uses ✔ Chapati and Indian bread
Farina di Grano Tenero Type 2, Macinata a Pietra
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Farina di Grano Tenero Type 2, Macinata a Pietra

Molino Braga
T2-MP-001
€12.00
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
Flour 00 for Long Liege Bread
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Flour 00 for Long Liege Bread

Molino Braga
MAN-004
€18.00
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
Flour Type 0 Spaccanapoli per Pizza Napoletana
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Flour Type 0 Spaccanapoli per Pizza Napoletana

Molino Braga
SPACN-001
€17.00
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
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