Project Description

Special 1 Kg flour

For the sale point, Molino Braga has designed a display unit and coordinated packaging for the 1 kg product range. Not only flours but also mixes to help housewives at home reproduce the recipes of the greatest chefs.

CHICKEN FLOUR

Chickpea flour is ideal for making gachas, chickpea meatballs and falafel, crepes and omelettes without eggs, or as a substitute for soft wheat flour for the preparation of potato dumplings. It is a protein flour.

RED LENTIL FLOUR

Various pasta recipes can be prepared with lentil protein flour. Adding to other classic flours, you can obtain dough preparations for bread, pizza, focaccia, crȇpes, salted plumcakes, and more.

YELLOW LENTIL FLOUR

Various pasta recipes can be prepared with lentil protein flour. Adding to other classic flours, you can obtain dough preparations for bread, pizza, focaccia, crȇpes, salted plumcakes, and more.

GREEN PEAS FLOUR

Green pea flour is ideal for making bread and the like, as well as for making fresh pasta, vegan food and dietary foods. It is a protein flour.

SOFT WHEAT FLOUR TYPE 00

Type 00 flour is ideal for the preparation of biscuits, shortcrust pastry, oven cakes, fresh pasta, pizza and savoury products in general.

SOFT WHEAT FLOUR TYPE 0

Type 0 flour is ideal for a large number of bakery recipes using handmade or bread machine dough and for pizzas and focaccia.

MANITOBA SOFT WHEAT FLOUR TYPE 0

It’s a flour made from the finest American grains. It’s a high protein strength flour. Recommended for meals requiring medium to long leavening. Ideal for leavened dough.

REGRINDED DURUM WHEAT SEMOLINA

The regrinded durum wheat semolina flour, with its characteristic amber yellow colour, is an excellent food for making bread, focaccia, breadsticks and fresh pasta.

CORNFLOUR

Coarsely ground, it is perfect for polenta or for preparations with a grainy texture, such as breads and fried foods..

FINE MAIZE FLOUR

Flour obtained from fine grain milling. Ideal for making cakes, bread and similar products..

MULTICEREALS MIX

A rich and innovative semi-finished product for pizza, focaccia and bread. A mixture of type 0 soft wheat flour, wholemeal flour, rye flour, soya beans, sesame seeds, sunflower seeds, linseed, oatmeal, corn flour, barley flour, salt.

STONE-GROUND WHOLEMEAL WHEAT FLOUR

Stone-milling grinds whole grains and in this way the germ and the outer coating (bran) are mixed with the flour, obtaining a more pronounced taste, aroma and nutritional properties. Wholemeal flour is ideal for making bakery products, such as breadsticks and focaccia, and pizzas.

TYPE 1 STONE-GROUND SOFT WHEAT FLOUR

It is an unrefined flour; the product coming out of the millstone is raw, as in nature. Ideal for bakery and pastry products.

BORLOTTI BEAN FLOUR

Rich in fiber and protein and low in fat, borlotti bean flour is ideal for sportsmen and for making many vegan and non vegan recipes: pancakes, velvety, gachas, falafel, pasta dishes and much more.

GNOCCHI PREPARATION

We made the traditional recipe for the preparation of potato dumplings

YELLOW PANATURA – KRUMBY

Mix of breadcrumbs and spices. Ideal for both baking and frying.

CREAMOSA – HOT CREAM

Mixture of starches for the preparation of custard with hot processing.