TYPE ‘1’ MAZì
Mazì represents a thought, a movement, a different way of thinking about the products that will characterize our future, in harmony with the laws of nature, with our territory and with the deep respect for our region: Le Marche.
From a collection of over 2,000 wheat varieties from all over the world, our Molino Paolo Mariani family has given life to an experiment al cultivation in which this blend – ‘Mazì’ in Greek – is cultivated and let evolve in a completely spontaneous way, without any human intervention; leaving to Mother Nature – together with the territorial conditions – the task to carry out a natural selection, and to offer us a new, unique and innovative reality.
In a few words: Mazì.
RECOMMENDED FOR…
BREAD: characterized by fermentations with natural leavening processes;
PIZZA: with a dough characterized by medium rising times;
PASTRY: in order to prepare products characterized by medium rising times and by more intense taste. For example: maritozzi (typical Italian sweet buns), bund cake and tart;
FRESH PASTA: for any type of fresh pasta, characterized by an intense flavor, rich in fibre.
- PACK: 1 kg
- W 190 - 210*
*These values may slightly vary according to the harvest year.
TYPE ‘O’ MANITALY
The only manitoba flour entirely made from Italian wheats, 100% from our region: Le Marche.
MANITALY represents the value of our local traditions not just in the name but in its triple role played by our alimentary supply chain:
– development of the territory and the increasing value of the local producers;
– controlled supply chain in the journey from our wheat fields to our tables;
– 100% Italian quality… more precisely from our Le Marche region!
RECOMMENDED FOR…
BREAD: for long fermentation processes, for preparation of biga and natural yeast;
PIZZA: for doughs requiring long rising times;
PASTRY: for natural yeast management and for pastry products characterized by long fermentation processes.
- PACK: 1 kg
- W 350 - 380
- P/L 0,65 - 0,75
WHOLE WHEAT MANITALY
Inspired by the culture of the Northern European mills (whole wheat product expert), we have
focused our research on developing a specific whole wheat flour obtained by implementing our innovative milling method ‘tuttocorpo’ exclusively conceptualized for the first time in Italy by our Molino Paolo Mariani family.
In this 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…
BREAD: for pre-ferments and types of bread requiring medium-long rising times;
PIZZA: for doughs requiring both long rising times and good stability. Ideal to obtain products rich in flavor;
PASTRY: for brioche, maritozzi (typical Italian sweet buns) and all types of pastry products requiring a good stability.
- PACK: 1 kg
- W 330 - 350
- P/L 0,65 - 0,75
TYPE ‘2’ BASE
It is a flour obtained from the best natural fibre of the wheat grains which are milled with our innovative milling method ‘tuttocorpo; leaving out the outer fibre-rich bran.
In this 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.
We select the best wheat varieties coming from our Le Marche region to obtain the perfect balance of a great taste which reminds to the aroma of the freshly harvested wheat crops.
RECOMMENDED FOR…
BREAD:characterized by fermentations with natural leavening processes;
PIZZA: for a dough characterized by medium rising times;
PASTRY: in order to prepare products characterized by medium rising times and by a more intense taste, rich in fibre.
- PACK: 1 kg
- W 230 - 250
- P/L 0,65 - 0,75
TYPE ‘0’ BREAD AND PIZZA
This flour is made from the blend of the best white wheat varieties from our Le Marche region with other selected varieties coming from Emilia-Romagna region.
In this way, we can obtain a well-balanc ed flour with a high
stability and with superior aromatic qualities.
It has been especially created to offer, in one solution, a professional product for everyone who wants to make the pizza in the more traditional way or to make a genuine and light bread, with natural and simple ingredients.
RECOMMENDED FOR:
Italian standard bread and pizza characterized by medium rising times. It is also suitable for piadina.
- PACK: 1-5-10 kg
- W 200 - 220
- P/L 0,50 - 0,60
TYPE ‘00’ PASTRY
This very soft flour is obtained from the milling of an extraordinary wheat variety coming from our Le Marche region, characterized by a unique starch able to easily absorb the fats of the dough and to make products (dry, friable or soft) with a great aroma.
RECOMMENDED FOR:
cakes, doughnuts, sponge cakes and biscuits.
- PACK: 1-5 kg
- W 150- 170
- P/L 0,40 - 0,45
TYPE ‘00’ FRESH PASTA
Paolo Mariani is very attentive and deeply dedicated to our Italian traditions, especially to the fresh pasta! This flour is obtained from a unique milling method developed for the first time by our grandfather Urbano during the 1980s.
It is a well-balanced flour with a peculiar grainy texture, characterized by a low ash content which is able to maintain the pasta’s light color, even when it is frozen.
RECOMMENDED FOR:
all types of fresh pasta, excellent for gnocchi, and to give surface roughness to any type of pasta dressed with sauces.
- PACK: 1-5 kg
REMILLED DURUM WHEAT SEMOLINA
This product derives from the blend of the best varieties of the Italian 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, pizza, focaccia characterized by medium rising times and fresh pasta.
- PACK: 1 kg
DOMESTIC USE FLOURS
GENUINENESS, SAVOUR AND GREAT SATISFACTION FOR EXCELLENT RESULTS
DOMESTIC USE FLOURS