Types of Farina

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Farina Type 1 for Artisan Pizza, Stone Grinded

Molino Braga

T1-MP-003

€1.70

Farina di Grano Tenero Type 1 stone, W 290-310. Ideal for pizzas with an intense and crisp taste, it offers excellent hydration and a perfect leavening for fragrant and digestible dough. Farina force ✔ W 290-310 Suggested Uses ✔ Farina for pizzas with an intense and crisp taste

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Farina Type 2 for Pizza Rustica, Macinata a Pietra

Molino Braga

T2-MP-006

€1.20

W 270-300. Ideal for rustic pizzas with intense flavor, crispy out and soft inside. Farina force ✔ W 270-300 Suggested Uses ✔ Rustic pizza – Fragrant and well alveolated dough.

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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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Flour Type 0 Spaccanapoli per Pizza Napoletana

Molino Braga

SPACN-001

€1.90

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