The tastiness and fragrance of a good pizza depend on the selection of the right flour.
At Mulino Padano we develop and calibrate a range of flours that is specifically designed for demanding customers like pizza makers: Caprì flours.
Caprì flours are available in a range that includes products for different doughs, for example recipes with short leavening times, such as tray-baked pizza, and recipes with medium and long leavening times, such as the traditional Napolitan pizza.
For the preparation of doughs with a more “rustic” flavour and in order to create an offering that is in line with the evolving needs of our consumers, we designed the professional
flours of Granaio Italiano product range, including fine whole-wheat flour, stone-milled flour, and Scelte di Campo line of products,made with 100% Italian wheat and having a certified supply chain. Granaio Italiano also offers a selection of the best durum wheat semolina, a fundamental ingredient for several recipes in traditional Italian baking.
To personalize your recipes, combining healthiness to an unmistakable tastiness, you’ll also find GranEssere, the high-fibre products line. It includes advanced ingredients like Bran, Fine Bran and Wheat Germ, and the GustoFibra flours, all realized with an exclusive method based on a totally natural use of steam.
Thanks to its high elasticity, Caprì 250 is recommended for the preparation of soft crust and tray-bake pizza. It is ideal for recipes that require short proving times (2 to 6 hours) and gives excellent results when making direct method dough.
Caprì 350 is versatile and easy to use. It is specially recommended for the preparation of Neapolitan pizza and all types of dough that require medium proving times (12 to 36 hours), at room temperature or in a proving chamber. It can also be used for indirect dough methods
Caprì Manitoba, is North American wheat milled using traditional Italian methods. Its high protein content makes it ideal for crispy crust pizza and high-hydration doughs. Thanks to the long proving times allowed by this flour (more than 24 hours), well-developed doughs can be made with a very small quantity of yeast, resulting in very digestible pizzas and focaccia.
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.
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.
Usages: Products rich in fibre, 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.
Usages: Products rich in fibre, long proving times
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.
Usages: Products rich in fibre, long proving times
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.
Usages: Products rich in fibre, 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.
Usages: Products rich in fibre, 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.
Usages: Pizza and bread doughs with quick proving times
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.
Usages: Pizza and bread doughs with medium proving times
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.
Usages: Pizza and bread doughs with long proving times
You will find an array of professional flours for pizzas 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!
