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Complete Flour for Integral Bread, Grinded in Stone
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Complete Flour for Integral Bread, Grinded in Stone

Molino Braga
IN-MP-002
€18.00
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
Farina Integrale, Macinata a Pietra
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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
Flour 00 for Croissant & Viennoiserie
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Flour 00 for Croissant & Viennoiserie

Molino Braga
MAN-005
€18.00
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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