Granaio Italiano

Eridania type “0” flour is characterised by a low protein content and a high workability. These characteristics make them ideal for any processes with direct methods and short leavening times that also require “rolling”, such as the preparation of hard bread and the traditional Ferrara bread.

Our Granaio Italiano Type “1” Nazionale flour is dark in colour and lightly speckled in appearance. It allows you to obtain baked products with a good amber colour, pleasant aroma and a more decisive taste than products that can be obtained with a type “0” or “00” flour. It is ideal for all recipes requiring short proving times.

Our Granaio Italiano Type “1” Forte flour, with its dark colour and lightly speckled appearance, allows you to obtain baked products with a good amber colour and pleasant aroma. Milled from strong wheat, it is ideal for all recipes with long proving times, even those that use sourdough starters.

Our Granaio Italiano Type “2” Nazionale flour, with its dark colour and a decidedly speckled appearance, allows you to obtain baked products with a good amber colour, pleasant aroma and a more decisive taste than products that can be obtained with a type “0” or “00” flour. It is ideal for all recipes that require short proving times.

Our Granaio Italiano Type “2” Forte flour, with its dark colour and decidedly speckled appearance, allows you to obtain baked products with a good amber colour and pleasant aroma. Milled from strong wheat, it is ideal for all recipes with long proving times, or a sourdough starter.

Our Granaio Italiano Type “2” Nazionale Stone-ground flour, with its dark colour and decidedly speckled appearance, allows you to obtain baked products with a good amber colour and pleasant aroma. Stone-ground from wheat with a low protein content, without removing the wheat-germ, it is ideal for all recipes requiring short proving times and using direct methods.

Our Granaio Italiano Type “2” Forte Stone-ground flour, with its dark colour and decidedly speckled appearance, results in baked products with a good amber colour and pleasant aroma. Stone-ground from wheat with a low protein content, without removing the wheat-germ, it is ideal for all recipes requiring long proving times including those using sourdough starters.

Our Granaio Italiano Nazionale whole wheat flour, is milled from wheat with a high protein content and either a coarse or fine grain. This makes it suitable for the preparation of bread and other baked products rich in fibre, using direct methods and short proving times.

Our Granaio Italiano Forte whole wheat flour, is milled from wheat with a high protein content and either a coarse or fine grain. This makes it suitable for the preparation of bread and other baked products rich in fibre, using indirect methods, long proving times and sourdough starters.

Our 100% Forte stone-ground whole wheat flour, which retains all the taste and nutritional content of the cereal, can be used alone, or mixed with other flours. Its irregular grain size gives a rustic appearance to the various types of bread and other flavoursome baked products it can be used for.

Type “00” Casereccia flour has a controlled grain size and very low ash content. These characteristics make it ideal for making filled pasta either by hand or machine.

Our Type “00” Calibrata flour has a slightly larger grain size and very low ash content. It can be worked either by hand or machine and is ideal for preparing rough textured pastas of intense colour which does not turn grey over time.

Our Type “00” Granito is a granular flour milled from sharp-edged grain. This characteristic along with a controlled grain size and very low ash content, gives pasta the least speckled appearance possible. This flour is ideal for making gnocchi, and can also be used to dust products and the work surface.

Our Scelte di Campo type “0” Nazionale flour, is milled from 100% Italian wheat cultivated as part of “Scelte di Campo” supply chain which is guaranteed by ISO 22005 certification. It is ideal for all recipes using direct methods and requiring short proving times.

Our Scelte di Campo type “0” Forte flour, is milled from 100% Italian wheat cultivated as part of “Scelte di Campo” supply chain which is guaranteed by ISO 22005 certification. It is ideal for all recipes using indirect methods and requiring long proving times.

Our type “1” Nazionale flour, is milled from 100% Italian wheat cultivated as part of “Scelte di Campo” supply chain which is guaranteed by ISO 22005 certification. Characterised by a slightly darker colour and light flecking, it is ideal for all recipes that require a short leavening time.

Our type “1” Forte flour, is milled from 100% Italian wheat cultivated as part of “Scelte di Campo” supply chain which is guaranteed by ISO 22005 certification. Characterised by a slightly darker colour and light flecking, it is ideal for recipes that require long leavening times, including sourdough, as it is milled from strong grain.

Our Scelte di Campo type “2” Nazionale Stone-ground flour is milled from 100% Italian wheat, cultivated as part of “Scelte di Campo” supply chain. It is dark in colour and has a decidedly speckled appearance, which results in baked products with a good amber colour, and a pleasant aroma. It is ideal for all recipes using direct methods and requiring short proving times.

Our Scelte di Campo type “2” Forte Stone-ground is a strong flour milled from 100% Italian wheat, cultivated as part of “Scelte di Campo” supply chain. Its dark color and decidedly speckled appearance, results in baked products with a good amber colour, and a pleasant aroma. It is ideal for all recipes using direct methods and requiring long proving times.

Our Scelte di Campo Nazionale whole wheat flour, milled from 100% Italian wheat with a low protein content and cultivated as part of “Scelte di Campo” supply chain is available in coarse or fine grain. It is suitable for the preparation of bread and other baked products rich in fibre, with direct methods and short proving times.

Our Scelte di Campo Forte whole wheat flour, milled from 100% Italian wheat with a high protein content and cultivated as part of “Scelte di Campo” supply chain is available in coarse or fine grain. This strong flour is suitable for the preparation of bread and other baked products rich in fibre, which use indirect methods and require long proving times.

Le Mediterranee offers the best in reground semolina, made from milling carefully selected durum wheat. This straw-coloured, reground semolina, with its good absorption qualities, lends itself to recipes requiring short proving times and the making of direct dough.

Le Mediterranee offers the best in reground semolina, made from milling carefully selected durum wheat. Reground semolina for recipes with medium proving times, has a balanced protein profile that gives it excellent raising capacity and absorption.

Le Mediterranee offers the best in reground semolina, made from milling carefully selected durum wheat. Reground semolina for recipes requiring long proving times, has a strong golden colour and technical characteristics that include exceptional absorption, raising capacity and cooking development.