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Farina Type 2 for Bread and Focaccia, Grinded in Stone

Molino Braga

T2-MP-002

€12.00

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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Farina Integrale, Macinata a Pietra

Molino Braga

IN-MP-001

€18.00

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

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Grano Duro Remacinata semolina for Pasta Fresh Perfect

Molino Braga

SEM-002

€20.00

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 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