Since 1929 we have been producing flours, semi-finished and semi-finished concentrated products for bakery, pizzeria, pastry

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Pizza flours

Flours obtained by milling the best Italian, European and US wheats selected to suit the different processing types.

Wholesale pizza flours available in:

Valve bags: 25 kg and 10 kg

Route36 W: 270 ÷ 290. Plain flour (Type ‘0’) soft wheat flour (16/24 hours of leavening)

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IN3 W: 330 ÷ 360. Professional mixture of soft wheat flours (medium/long rising time))

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IN3 W: 330 ÷ 360. Professional mixture of soft wheat flours (medium/long rising time))

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Doppiaesse W: 290 ÷ 310. Professional mix for pizza (rising time 6/8 hours).

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Molino Magri S.p.A
Strada Mantova 13
46045 Marmirolo (MN) - Italy
T +39 0376 466022
F +39 0376 467981
E-mail commerciale@molinomagri.it
VAT number / Fiscal Code: 00152740205
N. REA: 90658
Share Capital: €2.088.000, interamente versato

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