Type 0 and stone-ground organic wholemeal flours
Our mill only processes soft Italian wheat from Veneto and Lombardy, as well as durum wheat from Apulia or Sicily. We only buy bran from networked groups of farmers or chains.
Our mill only processes soft Italian wheat from Veneto and Lombardy, as well as durum wheat from Apulia or Sicily. We only buy bran from networked groups of farmers or chains.
Our type 0 soft wheat flours start from double 130 W, 200, 250, 300, 330, 360 and 400 W.
We also produce regrind durum wheat semolina, for bread, for pasta, for dusting or spreading.
Organic soft wheat type 0 flour
Origin: Italy
W 250/270 - P/L. 0,60
Adatta per pani di grossa pezzatura, lievitazioni dirette da 2 a 4 ore.
Ottima per pasta frolla e pasta brisè.
Inoltre per pizza in teglia, pizza tonda prodotta in giornata.
Focacce, panini, pan brioches, crostate e dolci.
Idratazione dal 45% al 65%.
Organic soft wheat type 0 flour
Origin: Italy
W 250/270 - P/L. 0,60
Adatta per pani di grossa pezzatura impasti diretti e semi-indiretti, lievitazione 6-8 ore oppure per pizza tonda e napoletana con lievitazione di 24 ore.
Idratazione dal 60 al 70%.
Ottima per produzione di sfoglia in pasticceria.
ORGANIC soft wheat type 0 flour Suitable for paddle pizza and pinsa romana. W330 - P/L. 0.57 - 0.65
Adatta per ciabatte, baguette, e focaccia a lunga lievitazione, pizza tonda, pizza alla pala con metodo indiretto 36/72 ore.
Idratazione dal 65% al 90%.
Inoltre per panettone con aggiunta del 20% di Manitoba.
In pasticceria ottima per brioches e croissant.
ORGANIC soft wheat type 0 flour
origin: Italian soft wheat
and manitoba from Germany.
Recommended for starter dough, doughs with biga, poolish and pre-mixes.
Uses:
Bakeries: baguettes, ciabatta and rosette breads
Pizzeria: paddle pizza and pinsa romana
Cake shops: panettone, pandoro, colomba, brioches, offella
Catering: bread bites
Type 0 flour of Manitoba BIO Soft Wheat from Germany and Italy to be used as an adjuvant to strengthen flours.
Recommended for starter dough, doughs with biga, poolish and pre-mixes as well as for an adjuvant to strengthen other flours.
Uses:
Bakeries: baguettes, ciabatta and rosette breads
Pizzeria: paddle pizza and pinsa romana
Cake shops: panettone, pandoro, colomba, brioches, offella
Catering: bread bites
ORGANIC soft wheat type 0 flour
Origin: 100% Italy
W 210/220 - P/L. 0.55 - moisture content from 60% to 70% - proving time from 8 hours to 24 hours
Semola rimacinata di Grano Duro BIO
Provenienza Italia 100%
W 210/220 - P/L. 0,55 - idratazione da 60% a 70% - liev. da 8 ore a 24 ore
Adatta per pizza tonda e pizza in teglia.
ORGANIC durum wheat bran
Origin: 100% Italy (Sicily/Apulia/Campania)
Suitable for direct and indirect mixtures.
Bran for dusting the dough when rolling out
Origin: 100% Italy (Sicily/Apulia/Campania)
Suitable for direct mixtures
Type 0 Italian soft wheat flour, Italian durum wheat bran, organically-farmed in Italy.
Suitable for: pappardelle, lasagne, ravioli, tortelli, gnocchi, tagliatelle, tagliolini, orecchiette and trofie pasta shapes.
STRENGTH: W 180/220
PACK: 25Kg
An ORGANIC, stone-ground, soft wheat wholemeal flour from Italy.
Suitable for: bread, sandwich loaves, large loaves, sweet and savoury focaccia, breadsticks, snacks and pizza.
STRENGTH: W 220
MOISTURE CONTENT:: 65-70%
PACK: 25Kg – 5Kg
An ORGANIC, stone-ground, soft wheat type 2 flour from Italy.
Suitable for: bread, sandwich loaves, large loaves, sweet and savoury focaccia, breadsticks, pizza and snacks.
STRENGTH: W 220
MOISTURE CONTENT:: 65-70%
PACK: 25Kg – 5Kg
An ORGANIC, stone-ground, soft wheat type 1 flour from Italy.
Suitable for: bread, bread in a box, breads of large size, sweet and savory focaccia, breadsticks, snacks and round pizza, in a pan and on a shovel.
STRENGTH: W 220
MOISTURE CONTENT:: 65-70%
PACK: 25Kg – 5Kg
An ORGANIC, stone-ground, soft wheat type 2 flour from Italy.
Suitable for: bread, sandwich loaves, large loaves, sweet and savoury focaccia, breadsticks, pizza and snacks.
STRENGTH: W 260/280
MOISTURE CONTENT: 60-70%
PACK: 25Kg – 5Kg
An ORGANIC spelt wholemeal flour. Stone-ground, origin: Italy. provenienza Italia.
Suitable for: bread, pizza, snacks, breadsticks, sweet and savoury focaccia.
MOISTURE CONTENT: 60% – 70%
PACK: 25Kg – 5Kg
An ORGANIC spelt type 2 semi-wholemeal flour. Stone-ground, origin: Italy.
Suitable for: bread, pizza, snacks, breadsticks, sweet and savoury focaccia.
MOISTURE CONTENT: dal 60% al 70%
PACK: 25Kg – 5Kg
ORGANIC spelt type 0 flour, origin: Italy.
Suitable for: bread, pizza, snacks, breadsticks, sweet and savoury focaccia.
STRENGTH: cannot be calculated
MOISTURE CONTENT: 60% – 70%
PACK: 25Kg – 5Kg
ORGANIC, stone-ground Khorasan Kamut® wholemeal wheat bran – origin: Montana (USA)
Suitable for: pasta, bread, pizza, snacks, breadsticks, sweet and savoury focaccia.
STRENGTH: cannot be calculated
MOISTURE CONTENT: dal 60% al 70%
PACK: 25Kg – 5Kg
ORGANIC, stone-ground Khorasan Kamut®, type 2 semi-wholemeal wheat bran, origin: Montana (USA).
Suitable for: pasta, bread, pizza, snacks, breadsticks, sweet and savoury focaccia.
STRENGTH: cannot be calculated
MOISTURE CONTENT:: 60-70%
PACK: 25Kg – 5Kg
ORGANIC Khorasan Kamut® re-milled wheat bran – origin: Montana (USA).
Suitable for: pasta, bread, pizza, snacks, breadsticks, sweet and savoury focaccia.
STRENGTH: cannot be calculated
MOISTURE CONTENT: 60-70%
PACK: 25Kg – 5Kg
An organic, stone-ground, barley wholemeal flour from Italy. provenienza Italia.
Suitable for: bread, snacks, breadsticks and others, recommended mixed with soft wheat.
STRENGTH: cannot be calculated
PACK: 25Kg – 5Kg
MOISTURE CONTENT:: 65-70%
ORGANIC wholemeal oat flour
Stone-ground – origin: Germany
Suitable for: bread, snacks, breadsticks and others, recommended mixed with soft wheat.
STRENGTH: cannot be calculated
PACK: 25Kg – 5Kg
MOISTURE CONTENT:: 65-70%
An organic, stone-ground, semi-wholemeal rye flour from Italy. provenienza Italia.
Suitable for: bread, black bread, Tirolo bread, snacks, focaccia, pizza and pasta.
STRENGTH: cannot be calculated
PACK: 25Kg – 5Kg
MOISTURE CONTENT:: 65-70%
An organic, stone-ground, semi-wholemeal rye flour from Italy. provenienza Italia.
Suitable for: bread, black bread, Tirolo bread, snacks, focaccia, pizza and pasta.
STRENGTH: cannot be calculated
PACK: 25Kg – 5Kg
MOISTURE CONTENT:: 65-70%
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