FABOLOUS FLOURS
le favolose
High quality flours, each of which has specific characteristics to satisfy all the needs for both professional and everyday use. If you are a baker, a pizza maker or a pastry chef, you can’t settle for just any flour. Our professional line LE FAVOLOSE includes special and innovative flours, which will help you to make any creation successful.
bread flours
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
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
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
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
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
PIZZA FLOURS
TYPE ‘00’ CLASSICA
This flour is a blend obtained from the milling of the best wheat varieties from both Le Marche and Emilia-Romagna regions.
RECOMMENDED FOR:
all types of pizza and focaccia characterized by straight dough and by short- medium leavening times.
- PACK: 25 kg
- W 210 - 230
- P/L 0,50-0,60
TYPE ‘00’ RINFORZATA
This flour is made from high-protein and high-quality wheats coming from both Emilia- Romagna and Le Marche regions.
This flour ensures a dough with distinct features: it is easily extensible and
kneadable.
RECOMMENDED FOR:
doughs requiring medium and long rising times.
- PACK: 25 kg
- W 280 - 300
- P/L 0,60 - 0,70
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:
doughs requiring long rising times.
- PACK: 1-25 kg
- W 350 - 380
- P/L 0,65 - 0,75
fRESH pasta FLOURS
TYPE ‘00’ SPECIAL FLOUR FOR FRESH PASTA AND GNOCCHI
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: 25 kg
COARSE DURUM WHEAT SEMOLINA
This durum wheat semolina is obtained from selected durum wheats. In particular, the high quality of the proteins enables to keep the consistency and the roughness of the pasta in an exceptional way.
RECOMMENDED FOR:
pasta characterized by a more intense color and a more surface roughness.
- PACK: 25 kg
REMILLED DURUM WHEAT SEMOLINA
This product is ideal for the production of dry pasta or as a complement to the traditional blend for the making of fresh pasta.
RECOMMENDED FOR:
pasta characterized by intense aromas.
- PACK: 25 kg
PASTRY FLOURS
TYPE ‘00’ FROLLINA
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: 25 kg
- W 150- 170
- P/L 0,40 - 0,45
TYPE ‘00’ BRIOCHES
This flour derives from the blend of the best high-protein wheats coming from our Le Marche region.
It has the right balance of strength and elasticity, therefore it ensures doughs characterized by a good stability and which are also easily kneadable in the dough sheeter.
RECOMMENDED FOR:
natural yeast management.
- PACK: 25 kg
- W 340 - 360
- P/L 0,65 - 0,75
TYPE ‘00’ PUFF AND CHOUX PASTRIES
This flour is obtained from the blend of 100% wheats coming from our Le Marche region. It has a good extensibility and stability.
The selected wheat varieties are characterized by a specific starch which gives an extremely crispy final product.
RECOMMENDED FOR:
puff and choux pastries.
- PACK: 25 kg
- W 260-280
- P/L 0,40 - 0,45
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:
natural yeast management and for pastry products characterized by long fermentation processes.
- PACK: 1-25 kg
- W 350 - 380
- P/L 0,65 - 0,75
UNIQUE SYMBIOSIS AMONG LAND, WHEAT AND MANKIND.
LE FAVOLOSE
TASTE, SIMPLICITY AND LIGHTNESS
LE FAVOLOSE