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Semolina di Grano Duro Rimacinata per Pane Arabo
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Semolina di Grano Duro Rimacinata per Pane Arabo

Molino Braga
SEM-006
€27.00
Durum wheat semolina rimacinata to prepare Arabic bread, soft and fragrant breads. Ideal for traditional or creative recipes, at home and in professional cuisine. Suggested Uses ✔ Arabic bread, ethnic focacce, pita, soft and versatile panificati for home cooking and professional.
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Grano Duro Remacinata semolina for Pasta Fresh Perfect
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Grano Duro Remacinata semolina for Pasta Fresh Perfect

Molino Braga
SEM-002
€26.00
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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Integral Flour for Pizza & Focaccia Integral, Stone Grinded
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Integral Flour for Pizza & Focaccia Integral, Stone Grinded

Molino Braga
IN-MP-003
€25.00
Farina di Grano Tenero Integrale stone ground, W 260-300. Perfect for light and crispy pizzas, it gives taste and digestibility to dough. Farina force ✔ W 260-300 Suggested Uses ✔ Crisp and light pizza✔ Rustic and fragrant leaves
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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
€25.00
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
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Flour 00 Golden Browse for fresh thin and durable egg pasta
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Flour 00 Golden Browse for fresh thin and durable egg pasta

Molino Braga
00-PF-002
€17.00
Soft wheat flour type 00 ideal for fresh egg pasta and golden outlines, silky and easy to spread. Give your preparations a perfect rendering and a brilliant color. Suggested Uses ✔ Fresh egg pasta✔Slender and resistant straws✔ Ravioli, tortellini, lasagne, tagliatelle
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Flour 00 for Pasta Fresca
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Flour 00 for Pasta Fresca

Molino Braga
00-PF-001
€17.00
Flour of Grano Tenero Type 00, ideal for homemade pasta. From the thin sheet to the filling formats, it guarantees elastic, extendable and resistant to cooking. ✔ Fine granulometry: Important for smooth and uniform dough. Suggested Uses✔ Fresh homemade pasta✔ Stuffed pasta✔ Lasagna, tagliatelle and gnocchi
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Flour 00 for Lasagne & Cannelloni
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Flour 00 for Lasagne & Cannelloni

Molino Braga
00-PF-005
€17.00
(1)
Soft wheat flour type 00 ideal for the preparation of lasagna and cannelloni: guarantees a thin, elastic and cooking resistant sheet. Perfect for professional and home use. Suggested Uses ✔ Preparation of lasagna, cannelloni, baked pasta, thin leaves for first filled dishes
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Farina 00 per Tagliatelle d'Autore
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Farina 00 per Tagliatelle d'Autore

Molino Braga
00-PF-004
€17.00
Farina 00 ideal for elegant and smooth preparations like tagliatelle: perfect seal, golden color, balanced elasticity and refined puff. Suggested Uses ✔ Homemade noodles, thin leaves, stuffed pasta
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Farina Integrale, Macinata a Pietra
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Farina Integrale, Macinata a Pietra

Molino Braga
IN-MP-001
€25.00
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
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
€25.00
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
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