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Farina 00 Manitoba

Molino Braga

MAN-001

€2.00

Farina 00 Manitoba high strength (W 370-400), ideal for long leavening, complex and large leavened doughs, both in home and professional cuisine. Farina force ✔ W 370-400 Suggested Uses ✔ Panettoni, pandori, colombe, baba, pizza in teglia, focaccia, big bread, brioche

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Farina di Grano Tenero Type 2, Macinata a Pietra

Molino Braga

T2-MP-001

€1.20

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

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Type 2 flour for Chapati Medium, Grinded in Stone

Molino Braga

T2-MP-004

€1.20

Farina di Grano Tenero di Tipo 2 stone grinding, W 190-210. Perfect for soft and fragrant chapati, with high digestibility and authentic taste. Farina force ✔ W 190-210 Suggested Uses ✔ Soft and fragrant chapati

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Grano Duro Remacinata semolina for Crunchy Pizza

Molino Braga

SEM-004

€2.20

W 250-280. Ideal for fragrant and crispy pizzas, with an intense flavor and a perfectly balanced structure. Farina force ✔ W 250-280 Suggested Uses ✔ Crunchy pizza✔ Rustic leaf✔ Semolina breads✔ Taralli and grissini

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Farina Type 2 for Rustic Biscuits, Stone Grinding

Molino Braga

T2-MP-003

€1.20

Flour Grain Type 2 stone ground, W 180-210. Perfect for rustic cookies, tarts and sweets with authentic and natural flavor. Farina force ✔ W 180-210 Suggested Uses ✔ Authentic rustic cookie

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Flour 00 Golden Browse for fresh thin and durable egg pasta

Molino Braga

00-PF-002

€1.90

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

Molino Braga

00-PF-001

€1.90

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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Semolina di Grano Duro Rimacinata

Molino Braga

SEM-001

€2.20

Durum wheat semolina with W 250-280, perfect for fresh pasta, crisp bread and golden focaccia. It gives an elastic and workable dough with a characteristic golden yellow color. Come on ✔ W 250-280 Suggested Uses ✔ Fresh pasta✔ Crunchy semolina bread✔ Golden and fragrant leaves✔ Crunchy pizza✔ Semolina dumplings

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Integral Flour for Pizza & Focaccia Integral, Stone Grinded

Molino Braga

IN-MP-003

€1.80

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

Molino Braga

IN-MP-002

€1.80

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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Type 2 flour for Chakki Atta, Stone ground

Molino Braga

T2-MP-005

€1.20

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

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Semolina di Grano Duro Rimacinata per Pane Naan

Molino Braga

SEM-007

€2.20

Semola rimacina ideal to prepare a Soft Naan bread inside and gilded out, fragrant and well-alveolated. It is also suitable for other traditional mixtures of ethnic and Mediterranean cuisine. Suggested Uses ✔ Naan bread, Arabic bread, chapati, focaccine, ethnic bread, traditional ethnic recipes

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