Mulino Padano
Mulino Padano flours and advanced ingredients are high-quality products designed for professionals and the food industry as a whole. In this last case they are distributed in bulk and produced “on demand”, i.e. respecting the physical, chemical and organoleptic characteristics specified by the customer in order to provide a “tailor-made” product.
All Mulino Padano products are the result of the ideal “mix” between a long milling tradition and the most advanced production technologies of the new milling plant.
Mulino Padano includes today GranEssere, the high-fibre products line realized with an exclusive method based on a totally natural use of steam, that preserves the nutritional benefits of each component of the grain,
lengthening its shelf-life and enhancing its taste and aroma.
Linea Tradizione
Common wheat flour
Nazionale
Formats: 25 kg - 5 kg - 1 kg
The Type “0” and “00” Nazionale flours, in the Linea Tradizione range, offer all the characteristics required to produce typical traditional Italian bread. This flour is milled from grain with a low protein content which results in absorption values that make it ideal for low hydration recipes, typical of traditional Italian bakery.
Usages: Traditional bread, quick proving times
Linea Tradizione
Common wheat flour
Migliorata
Formats: 25 kg
Our Type “0” and “00” Migliorata flours, in the Linea Tradizione range, are designed to meet the needs of every baker, with a product that can withstand all the direct bread-making methods typical of the Italian tradition. Their elevated protein content allows their use in recipes requiring longer proving times.
Usages: Bread, Focaccia bread, quick and medium proving times
Thanks to their well-balanced protein content and high stability, our Type “0” and “00” Rinforzata flours are ideal for recipes that require medium and long proving times. Their workability makes them suitable for baking baguettes, using either the direct or indirect method. They are suitable for use in proving chambers.
Usages: Medium and long proving times bread
Thanks to their higher protein content and stability, Type “0” and “00” Extra bread-making flours are ideal for recipes that require long proving times. Their strength guarantees a good rise, which makes them ideal for the preparation of “rosetta” and other open-crumbed breads. They are suitable for use in proving chambers and with refrigeration technology.
Usages: Long proving times recipes
Type “0” and “00” Star are our strongest, most stable flours and have the highest protein content. This makes them ideal for strengthening weaker flour or preparing wet dough bread, such as “ciabatta”. They can also be used to refresh sourdough starters and are suitable for use in proving chambers and with refrigeration technology.
Usages: High-hydration bread, long proving times
Common wheat flour
Manitoba
Formats: 25 kg
Type “0” and “00” Manitoba flours combine high strength with ample workability. These characteristics make them ideal for any recipes that require long proving times, when the dough requires a lot of working.
Usages: Long proving times
GranEssere Coarse Bran, obtained by the natural StabilEasy® method, is coarse grained and offers the advantages of a prolonged shelf life, the total reduction of bacteria and a strong aroma. These qualities make it ideal for combining health benefits with unmistakable flavour.
Usages: Sweet and savory doughs, healthy and fiber-rich products where the clearly visible leaves are needed.
GranEssere Fine Bran, obtained with the natural StabilEasy® method, is fine grained, has an extended shelf life, reduced bacteria and a strong aroma. These qualities make it ideal for combining health benefits with unmistakable flavour.
Usages: Sweet, savory, or laminated doughs, healthy and fiber-rich products where fine grained leaves are needed.
Soft wheat germ, a minimal fraction of the caryopsis, has a high nutritional value and a sweet, intense taste but its use is limited by an extremely short shelf life. Our GranEssere Wheat Germ overcomes this problem thanks to the natural StabilEasy® method, which gives it a long shelf life without affecting its nutritional value or distinct aroma.
Usages: Sweet, savory, or laminated doughs, healthy and fiber-rich products with remarkable organoleptic qualities.
Gustofibra N°3, a whole wheat flour, rich in fibre and wheat germ, is obtained with the natural StabilEasy® method which gives it a unique aroma and taste, while guaranteeing a longer shelf life. This makes it an ideal ingredient for baked goods with an unmistakable flavour.
Usages: Sweet and savory doughs in which you want to use wholemeal flour with remarkable organoleptic qualities and a long shelf life.
Gustofibra N°4 flour, obtained with the natural StabilEasy® method, contains wheat germ, one of the richest natural sources of vitamin E and a powerful antioxidant. Using GustoFibra N°4 helps satisfy the daily requirement of this fundamental vitamin while improving the fragrance of baked products.
Usages: Sweet and savory doughs in which you want to use a flour enriched with wheat germ with a long shelf life as well as remarkable organoleptic and nutritional qualities.
Looking for small sizes?
You can find our array of professional Mulino Padano flours in small sizes in the Mulino Padano Shop. Register as a professional or, if you are a homebaker, as a private individual, to reap numerous advantages. The more you buy, the more you save!
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