Bakery

Our bakery line offers different types of flour, mixes and semi-finished products. It is ideal for direct and indirect doughs, for the creation of any type of bread.

0B W 180-200

farina-per-panificazione-tipo-0-molino-braga

Soft wheat flour type 0. Ideal for direct dough and bakery pastry.

0M W 260-280

Soft wheat flour type 0. Ideal for direct dough, refreshments.

0C W 320-340

farnia-per-pizza-molino-braga-spaccanapoli

Soft wheat flour type 0. Ideal for direct and indirect mixes.

0SP W 380-400

Soft wheat flour type 0. Ideal for indirect mixes.

0P W 420-440

farina-per-panificazione-tipo-0-molino-braga-0p-w-420

Soft wheat flour type 0. Ideal for indirect mixes.

TIPO 1 W 260-280

Soft wheat flour type 1. Ideal for direct dough.

TIPO 1 PLUS W 380-400

farnia-per-pizza-molino-braga-michelangelo

Soft wheat flour type 1. Ideal for indirect mixes.

Project Description