“WHITE ART” DISCOVER OUR FLOURS PERFECT FOR BREAD, BREADSTICK AND PIADINA
TYPE ‘0’ NAZIONALE
This flour is obtained from the accurate selection of specific white wheats from both Emilia – Romagna and Le Marche regions.
RECOMMENDED FOR:
straight doughs which don’t require too long fermentations like Marche- style bread, Tuscan-style bread and Terni-style bread. it is also suitable for piadina.
- PACK: 25 kg
- W 180 - 200
- P/L 0,50 - 0,55
TYPE ‘0’ BASE
It is the flour most commonly used by bakers.
This flour is the resuIt of a selected blend of our region Le Marche’s finest wheats together with those from Emilia-Romagna region.
RECOMMENDED FOR:
all types of baking which don’t require excessively
long rising times. It is also suitable for piadina.
- PACK: 25 kg
- W 200 - 220
- P/L 0,50 - 0,60
TYPE ‘0’ RINFORZATA
This flour derives from the selection of the best wheats from both Le Marche and Emilia – Romagna regions, belonging to the qualitative classes of the superior bread-making wheat.
RECOMMENDED FOR:
doughs requiring both medium and long rising times which also need high stability and excellent elasticity.
- PACK: 25 kg
- W 280 - 300
- P/L 0,60 - 0,70
COARSE DURUM WHEAT SEMOLINA
Durum wheat semolina obtained from the selection of durum wheats. The high quality of the proteins and the uniform grain size enable the development of the organoleptic features of the final product.
RECOMMENDED FOR:
apulian bread characterized by a more intense color and by thicker crumbs.
- PACK: 25 kg
CRACKED WHEAT
It is a speciality of our Molino Paolo Mariani family, obtained from the first break of the wheat grains during our milling process.
It is from this product that a new technique of spontaneous fermentation was born: the hydrolysis.
RECOMMENDED FOR:
innovative products in which the taste of the fibre is enhanced. It is suitable for bread, pizza and pastry.
- PACK: 20-10 kg
WHOLE WHEAT FLOUR ‘TUTTOCORPO’
This flour is made from selected wheats coming from both Le Marche and Emilia-Romagna regions by implementing
our milling process ‘tuttocorpo’, exclusively conceptualized for the first time in Italy by our Molino Paolo Mariani family: the wheat grain is milled in its entirety, leaving all the characteristics of the grain unaltered.
RECOMMENDED FOR:
short-medium fermentations.
- PACK: 25 kg
- W 230 - 250
- P/L 0,65 - 0,75
REMILLED DURUM WHEAT SEMOLINA
Remilled durum wheat semolina made from the blend of the best varieties of durum wheats.
RECOMMENDED FOR:
apulian bread, pizza and focaccia.
- PACK: 25 kg
TYPE ‘O’ MANITALY
‘To develop a strong flour but with a 100% Italian soul and with superior characteristics of the Canadian Manitoba one by enhancing the full potential of our territory’.
This is what has encouraged our Molino Paolo Mariani family to create MANITALY for the first time.
RECOMMENDED FOR:
long fermentation processes, for the preparation of biga and for natural yeast.
- PACK: 1-25 kg
- W 350 - 380
- P/L 0,65 - 0,75
WHOLE WHEAT MANITALY
In our milling process, the fibre and the wheat germ are not initially separated from the flour and then added again in a second phase, but instead, they are milled together, fully respecting the nature of the wheat grain by leaving all its characteristics unaltered.
More fibre, more taste and more digestibility: these are the ingredients that make our WHOLE WHEAT MANITALY so unique!
RECOMMENDED FOR:
for pre-ferments and types of bread requiring medium-long rising times.
- PACK: 1 - 25 kg
- W 330 - 350
- P/L 0,65 - 0,75
TYPE ‘1’ BASE
Flour made from the best white Italian wheats. It is ideal for those who are looking for more taste and more fibre without changing the product appearance when compared to the typical white flours.
RECOMMENDED FOR:
bread characterized by fermentations with natural leavening processes.
- PACK: 25 kg
- W 230 - 250
- P/L 0,55 - 0, 65
TYPE ‘1’ FORTE
Flour obtained from the best Italian high-protein wheats. Ideal for medium and long fermentations.
During the fermentation processes, this flour can easily express its full potential without causing particular problems thanks to its right amount of fibre.
RECOMMENDED FOR:
bread characterized by long fermentation processes with natural leavening processes and it is also ideal for preparations with biga.
- PACK: 25 kg
- W 330 - 360
- P/L 0,70 - 0,80
TYPE ‘2’ BASE
Flour produced with the best wheat varieties coming from both Emilia-Romagna and Le Marche regions.
During the milling process we select the inner fibre of the wheat grain since they develop pleasant aromatic components.
RECOMMENDED FOR:
bread characterized by fermentations with natural leavening processes.
- PACK: 1-25 kg
- W 230 - 250
- P/L 0,65 - 0,75
TYPE ‘2’ FORTE
Flour obtained from the blend of the best high-protein wheats from our Le Marche region.
This flour has a unique identity since it derives from a specific milling process in which the inner fibre of the wheat grain have been intentionally chosen because of their intense aroma and flavor.
RECOMMENDED FOR:
bread characterized by natural fermentations with long rising times.
- PACK: 25 kg
- W 320 - 340
- P/L 0,70 - 0,80
MAZì
Our miller is able to obtain different types of flour (type 1, type 2, etc.) from the same blend of wheats by just varying the milling process itself.
This is exactly what happens to our Mazì flour: one version Type 1 (1kg) and another version Type 2 (12,5 kg).
RECOMMENDED FOR:
bread characterized by fermentations with natural leavening processes.
- PACK: 1 kg - Mazì Type 1
- PACK: 25 kg - Mazì Type 2
- W 190 - 210*
*These values may slightly vary according to the harvest year.
MONOCULTIVAR ALPHA
The wheat of crunchiness.
Our Alpha flour has distinct traits: a soft and solid granularity, due to the caryopsis’s softness of this specific wheat variety.
From a visual perspective, this flour appears of a typical ice white color.
Considering, instead, Alpha’s baking qualities, it must be said that it is a flour with a protein percentage between 10% and 11%, characterized by a good extensibility.
It is ideal for cold fermentations, due to the minimum amylase activity of the flour.
Therefore, the addition of diastase malt during a direct fermentation process is suggested.
With Alpha flour it is possible to obtain final products, like bread and pizza, marked by a distinctive crunchiness and by typical ivory white crumbs.
- PACK: 12,5 kg
MONOCULTIVAR BETA
The wheat of meltiness.
Beta flour is very soft to the touch, almost resembling a starch.
From a visual point of view, it is of a milky white color.
This flour is so unique it has a protein percentage of about 11-12%, a good stability with a great extensibility.
Its peculiarity consists of a specific starch which has the perfect balance of amylose and amylopectin.
And it is because of this mix of characteristics that Beta can be defined as an ‘all-purpose’ flour.
For example, considering the pizza and the bread dough, this flour is ideal for short fermentations with a good workability and meltiness but, at the same time, Beta flour is also great to be mixed with high protein flours, helping in eliminating that ‘chewy’ effect that some products, obtained with long fermentation processes, might have (such as Roman style pizza).
The crumbs of the final product appear of a typical glossy white color.
- PACK: 12,5 kg
MONOCULTIVAR GAMMA
The wheat of Integrale Indefinito.
From a visual perspective, Gamma flour has a typical light brown color with clearly visible grains of the fibre which are easily recognizable since they haven’t been entirely ‘broken’ during the several phases of the milling process.
Different from the other whole wheat flours, Gamma is a protein flour which, thanks to the milling process that is extremely gentle on the fibre, is able to bear long kneading and regular fermentations, without excessive oxidations.
This special flour gives to the final product an exceptional flavor, characterized by intense aromas of wheat and dried fruits.
- PACK: 12,5 kg
MONOCULTIVAR ZETA
The wheat of natural yeast.
Zeta flour has a higher level of granulometry if compared to a normal white flour: this is a typical feature of the high-protein wheats.
From a visual perspective, it is possible to say that the flour tends towards a peculiar straw yellow color.
Therefore, Zeta is a high-protein flour with a great stability and a balanced extensibility.
In particular, our pluriannual research studies regarding the maintenance of the natural yeast have clearly demonstrated that this is the ideal and perfect wheat variety to make and maintain the natural yeast.
In this way, the yeast can fully express its intense aromas, reminding to the fragrances of the freshly harvested wheat crops.
The natural yeast appears to be of a perfect ivory white color.
Zeta is ideal for biga and for long fermentation processes.
- PACK: 12,5 kg
WHITE ART
FEW AND SIMPLE INGREDIENTS FROM OUR LANDS, PERFECT FOR BREAD, SYMBOL OF SIMPLICITY
BREAD FLOURS