Miracolo® Tipo 1
Flour with ancient varieties of local 100% Italian wheat. Ideal for any baked product, gives unique flavour and aroma. Can be used for bread, pizza, pasta and patisserie.
MULTICEREALI
A blend of of rice, rye, barley and oats enriches the flavour of a wide range of preparations, including breads, cakes, pizzas and focacciaMANITOBA
Manitoba flour, perfect for recipes involving long rising times such as special breads, “tall” pizzas, and soft desserts such as panettone and colombaMONOCOCCO
Spelt flour, a cereal revived and enhanced by organic farming. Molino Grassi grows it in marginal areas of central Italy which would otherwise be abandoned.CAPPELLI
Durum wheat flour. It owes its name to Senator of the Republic Raffaele Cappelli. It is considered the first true Italian durum wheatKAMUT®
Organic Khorasan KAMUT® wheat flour, offering high values of noble proteins, unsaturated fatty acids, minerals and trace minerals
KRONOS®
Kronos® durum wheat flour, which has a distinctive flavour and colour. Combined with 00 flour, it is a perfect blend for the preparation of fresh pasta, according to the Emilian recipe, and
for bread, in the southern tradition
Farina biologica TIPO 2
Stone-ground flour to obtain a larger grain size and preserve the valuable properties of the grain. Due to the richness of fibre, it is a perfect blend for different types of preparations especially to enhance the flavours and aromas of the best sweet and savoury recipesKAMUT® BIO
KAMUT® khorasan wheat flour containing high values of noble proteins, unsaturated fatty acids, mineral salts and trace minerals. Suitable for making baked goods, pizza and special doughs
