MULINO PADANO
PRODUCT CATALOGUE PROFESSIONALS
1 2 INDEX MULINO PADANO
2 THE MILL
4 OUR BRANDS
6 SPECIAL LINES
AIMED AT YOUR 7 PROFESSION
PERSONALISING 11 YOUR RECIPES
3 The choice of the best flour, a choice made by professionals
Bread-making, pizza, pâtisserie and fresh pasta MULINO PADANO’S INNOVATION: production: professional worlds that are all similar but different from each other. United by passion, tradition, INNOVATION FOR PROFESSIONALS tricks of the trade and jealously guarded recipes, there is in all of them a strong urge to innovate and to satisfy the Today’s market and consumer tastes are changing rapidly. ever-changing tastes of today’s public. Professionals need to keep themselves continuously The one precious, fundamental ingredient that unites them updated in order to satisfy new demands not only in taste all is flour. but also in terms of health and nutritional content. To obtain an excellent flour, great attention is required With over 80 years of experience and continual investment in the choice of the grain to be milled and an extensive into research and development, we are the ideal partner knowledge of the various processing methods necessary. for you in your endeavours to create innovative recipes. Mulino Padano provides both and in so doing, guarantees that all of its professional flour ranges are ofconsistent quality and performance.
Wheat and Flour: a family passion that has been renewed day in and day out, for more than 80 years
Our soft wheat mill is located in Salara, in the ONE OF THE MOST province of Rovigo, on the banks of the Po, Italy’s INNOVATIVE MILLS main river. A land with an ancient milling tradition, IN ITALY its history coincides with that of the Cavallari family, that has been involved in the cereals business for • PRE-CLEANING: an advanced system, over a century. This time-honoured family passion, unique in Italy, for pre-cleaning grain which led to the acquisition of the first mill in the mid-1930s, has been renewed every day, ever since. • CLEANING: a cereal cleaning system using the latest state of the art optical The new Mulino Padano mill, completed in 2015, sorter is equipped with cutting-edge technology, which guarantees consistantly high quality, respects all • TRACEABILITY: a Badge system food safety regulations and has a fully traceable ensures real-time control of all supply chain. production batches
Our flours cover a wide range of uses, from bread- making to pâtisserie, from pizza dough to fresh pasta and our controlled supply chain is guaranteed by the most important certifications, such as IFS, BRC or ISO 22005: 2008.
2 3 OUR BRANDS
We feed Protagonist Pastry chef’s Nature your trust. of your pizza. word of honour. in safe hands.
Mulino Padano is our historic brand. The Caprí range of flours is dedicated Sebòn flours are dedicated to the masters The Granaio Italiano brand, which The range of flours and ingredients to pizza professionals. Tested in our of the art of pâtisserie. comprises an extensive range of whole under the brand-name Mulino Padano experimental bakery, these ideal mixtures They are extensively tested in our wheat, stone ground, fresh pasta flours are all high quality products designed for are the result of a constant and fruitful experimental bakery, in collaboration with and also flours milled from 100% Italian professionals. dialogue with the maestros of pizza. top pastry chefs, in order to meet their wheat with a certified supply chain, is Each has been created to be the absolute exacting requirements for precision, safety intended for professionals. protagonist of your pizza. and consistent quality. These flours are ideal for giving a more “rustic” taste to products aimed at satisfying the increasing consumer demand for healthy and natural foods.
4 5 SPECIAL LINES
Aimed at your profession At Mulino Padano we calibrate each flour and every product to the specific needs ofyour profession, with specially designed product ranges. In the fine-tuning ofideal blends for all your products we use only selected, top quality grains and all our flour is thoroughly tested in our experimental bakery in collaboration with master bakers, pizza makers, pastry chefs and with the best fresh pasta artisan workshops.
Wheat Flour from 100% and Wellness. Italian grain with a certified supply chain.
Do your customers ask you for products To give you maximum variety, we also IDEAL USES FOR rich in fibre to improve their wellness? offer the Scelte di Campo range of OUR PRODUCTS Discover the taste and unique qualities of flours that are milled exclusively from GranEssere, the new range of advanced 100% Italian grain and are part of a Next to each product name ingredients and high fibre flours, obtained certified supply chain project involving you will find its ideal uses. by the exclusive StabilEasy® method, with growers within just a few kilometers of its totally natural use of steam. our mill.
Bread-making Pizza Pâtisserie Fresh Pasta
6 7 Code type “0” MP0NAZ BAG SIZE: 25 kg — 5 kg Code CA00250 BAG SIZE: 25 kg — 5kg Code type “00” MP00NAZ Caprì Mulino Padano The “0” and “00” Nazionale flours, in Gluten min. [%] 9.5 Soft wheat flour Gluten min. [%] 10.5 Soft wheat flour the Linea Tradizione range, offer all the Protein min. [%] 10.5 Protein min. [%] 11.5 characteristics required to produce typical Fibre [%] 3.0 TYPE “00” Thanks to its high elasticity, Caprì 250 is Fibre [%] 3.0 TYPE “0” AND “00” traditional Italian bread. This flour is milled Energy W [E-4 J] 220 - 240 recommended for the preparation of soft Energy W [E-4 J] 240 - 270 from grain with a low protein content which CAPRÌ 250 crust and tray-bake pizza. It is ideal for NAZIONALE Elasticity P/L < 0.65 Elasticity P/L < 0.65 results in absorption values that make it recipes that require short proving times Stability min. [min.] 5 Stability min. [min.] 8 Notes ideal for low hydration recipes, typical of Notes (2 to 6 hours) and gives excellent results traditional Italian bakery. Absorption [%] 54 when making direct method dough. Absorption [%] 56 AIMED AT YOUR PROFESSION YOUR AIMED AT
Code type “0” MP0MIG BAG SIZE: 25 kg — 5 kg Code CA00350 BAG SIZE: 25 kg — 5kg Code type “00” MP00MIG Our Type “0” and “00” Migliorata Gluten min. [%] 10.5 Caprì Gluten min. [%] 12.0 Mulino Padano flours, in the Linea Tradizione range, are Soft wheat flour Caprì 350 is versatile and easy to use. Soft wheat flour designed to meet the needs of every Protein min. [%] 11.5 It is specially recommended for the Protein min. [%] 13.5 baker, with a product that can withstand Fibre [%] 3.0 TYPE “00” preparation of Neapolitan pizza and all Fibre [%] 3.0 TYPE “0” AND “00” all the direct bread-making methods Energy W [E-4 J] 260 - 280 types of dough that require medium Energy W [E-4 J] 330 - 360 typical of the Italian tradition. Their CAPRÌ 350 proving times (12 to 36 hours), at room MIGLIORATA Elasticity P/L < 0.65 Elasticity P/L < 0.65 elevated protein content allows their temperature or in a proving chamber. Stability min. [min.] 8 Stability min. [min.] 16 Notes use in recipes requiring longer proving Notes It can also be used for indirect dough times. Absorption [%] 56 methods. Absorption [%] 58
Code type “0” MP0RIN BAG SIZE: 25 kg — 5 kg Code CA00MAN BAG SIZE: 25 kg — 5kg Code type “00” MP00RIN Thanks to their well-balanced protein Caprì Caprì Manitoba, is North American wheat Mulino Padano content and high stability, our Type “0” Gluten min. [%] 11.0 Soft wheat flour milled using traditional Italian methods. Gluten min. [%] 13.5 Soft wheat flour and “00” Rinforzata flours are ideal for Protein min. [%] 12.5 Its high protein content makes it ideal Protein min. [%] 15.0 recipes that require medium and long Fibre [%] 3.0 TYPE “00” for crispy crust pizza and high-hydration Fibre [%] 3.0 TYPE “0” AND “00” proving times. Their workability makes Energy W [E-4 J] 320 - 340 CAPRÌ MANITOBA doughs. Thanks to the long proving times Energy W [E-4 J] 380 - 420 them suitable for baking baguettes, RINFORZATA Elasticity P/L < 0.70 allowed by this flour (more than 24 hours), Elasticity P/L < 0.70 using either the direct or indirect well-developed doughs can be made with Notes Stability min. [min.] 12 Notes Stability min. [min.] 18 method. They are suitable for use in a very small quantity of yeast, resulting in Absorption [%] 57 Absorption [%] 59 proving chambers. very digestible pizzas and focaccia.
Code type “0” MP0EXT PACK SIZE: 25 kg — 5 kg Code SE00BIS BAG SIZE: 25 kg Code type “00” MP00EXT Thanks to their higher protein content and Sebòn Mulino Padano stability, Type “0” and “00” Extra Gluten min. [%] 12.0 Soft wheat flour Gluten min. [%] 8.0 Soft wheat flour bread-making flours are ideal for recipes that Protein min. [%] 13.5 Protein min. [%] 10.0 require long proving times. Their strength Fibre [%] 3.0 TYPE “00” Sebòn flour for biscuits and shortbread Fibre [%] 3.0 TYPE “0” AND “00” guarantees a good rise, which makes them Energy W [E-4 J] 360 - 380 BISCUITS AND is obtained by grinding wheat with a low Energy W [E-4 J] 120 - 140 EXTRA ideal for the preparation of “rosetta” and other Elasticity P/L < 0.70 SHORTBREAD protein content, which reduces the flour’s Elasticity P/L < 0.45 open-crumbed breads. They are suitable for strength and gives it low absorption. This Stability min. [min.] 16 Stability min. [min.] 1.5 Notes use in proving chambers and with refrigeration Notes makes it ideal for baking biscuits of an technology. Absorption [%] 58 appropriate size, shape and colour. Absorption [%] < 54
Code type “0” MP0STA BAG SIZE: 25 kg — 5 kg Code SE00PAN BAG SIZE: 25 kg Code type “00” MP00STA Type “0” and “00” Star are our strongest, Sebòn Mulino Padano most stable flours and have the highest Gluten min. [%] 13.5 Soft wheat flour Gluten min. [%] 10.0 Soft wheat flour protein content. This makes them ideal for Protein min. [%] 15.5 Protein min. [%] 12.0 strengthening weaker flour or preparing Fibre [%] 3.0 TYPE “00” Fibre [%] 3.0 TYPE “0” AND “00” wet dough bread, such as “ciabatta”. Energy W [E-4 J] 440 - 460 SPONGE CAKE Sebòn flour for sponge cake is obtained Energy W [E-4 J] 180 - 200 STAR They can also be used to refresh Elasticity P/L < 0.70 by milling wheat with a medium protein Elasticity P/L < 0.55 sourdough starters and are suitable for use content, to produce a flour with a very Stability min. [min.] 18 Stability min. [min.] 8 Notes in proving chambers and with refrigeration Notes fine, almost impalpable grain. It is ideal for technology. Absorption [%] 59 preparing raised cakes and sponges. Absorption [%] 54
Code type “0” MP0MAN BAG SIZE: 25 kg — 5 kg Code SE00CRO BAG SIZE: 25 kg Code type “00” MP00MAN Sebòn Mulino Padano Gluten min. [%] 13.0 Soft wheat flour Gluten min. [%] 11.5 Soft wheat flour Protein min. [%] 14.5 Sebòn Croissant flour is obtained from Protein min. [%] 13.0 Type “0” and “00” Manitoba Flours Fibre [%] 3.0 TYPE “00” grain with a high protein content, which Fibre [%] 3.0 TYPE “0” AND “00” combine high strength with ample Energy W [E-4 J] 380 - 400 is carefully selected and gently ground Energy W [E-4 J] 320 - 340 workability. These characteristics make CROISSANT to obtain a flexible and workable flour. It MANITOBA Elasticity P/L < 0.60 Elasticity P/L < 0.55 them ideal for any recipes that require is particularly suitable for all rolled out Stability min. [min.] 16 Stability min. [min.] 16 Notes long proving times, when the dough Notes pastries, such as puff pastry, sfogliatella requires a lot of working. Absorption [%] 58 and croissants. Absorption [%] 56
8 9 Code SE00LIE BAG SIZE: 25 kg Sebòn Soft wheat flour Sebòn Lievitati flour is obtained from grain Gluten min. [%] 13.0 with a high protein content, which makes it Protein min. [%] 15.0 TYPE “00” strong and lends it stability. It is therefore Fibre [%] 3.0 particularly suitable for highly raised Energy W [E-4 J] 400 - 420 LIEVITATI Italian sweet breads, such as Pandoro and Elasticity P/L < 0.65 Panettone. It is also appropriate for recipes Stability min. [min.] 18 Notes that depend on natural leavening and sourdough starters. Absorption [%] 58
Code SE00MAN BAG SIZE: 25 kg
Sebòn Manitoba flour is recommended Sebòn Gluten min. [%] 13.5 Soft wheat flour for those who want to get the most out of baked products that require a long proving Protein min. [%] 15.5 Personalising TYPE “00” time, an indirect method or the use of a Fibre [%] 3.0 sourdough starter. Having high absorption Energy W [E-4 J] 440 - 460 MANITOBA and stability, it is ideal for use in a wide your recipes Elasticity P/L < 0.65 range of recipes, from brioches to special Stability min. [min.] 19 Notes occasion cakes and is also suitable for sourdough starter refreshment. Absorption [%] 59 Every professional carefully guards the “secrets” of his or her art, which are indispensable for personalising recipes and responding with originality to consumers’ evolving tastes and needs. To make your creations unique, you can choose from a wide range of Code GI00CAS BAG SIZE: 25 kg flours and ingredients with a precise connotation, high and constant Granaio Italiano quality: stone-ground, whole wheat and flours milled from 100% Soft wheat flour Italian wheat with a certified supply chain, advanced ingredients and high fibre content flours, obtained using the exclusive, TYPE “00” natural StabilEasy® method. Type “00” Casereccia flour has a CASERECCIA controlled grain size and very low ash Gluten min. [%] 8.5 content. These characteristics make it Protein min. [%] 9.5 Notes ideal for making filled pasta either by hand or machine. Ash max. [%] 0.40
Code GI00CAL BAG SIZE: 25 kg Granaio Italiano Soft wheat flour IDEAL USES FOR OUR PRODUCTS TYPE “00” Our Type “00” Calibrata flour has a slightly larger grain size and very low ash content. It CALIBRATA Next to each product name can be worked either by hand or machine and Gluten min. [%] 9.0 you will find its ideal uses. is ideal for preparing rough textured pastas of Protein min. [%] 10.0 Notes intense colour which does not turn grey over time. Ash max. [%] 0.43
Code GI00GRA BAG SIZE: 25kg Granaio Italiano Soft wheat flour
TYPE “00” Our Type “00” Granito is a granular flour Bread-making Pizza Pâtisserie GRANITO milled from sharp-edged grain. This characteristic along with a controlled grain Gluten min. [%] 8.7 size and very low ash content, gives pasta Notes the least speckled appearance possible. Protein min. [%] 10.0 This flour is ideal for making gnocchi. Ash max. [%] 0.45
10 11 Code GI1NAZ BAG SIZE: 25 kg Code fine grainGIINFNAZ BAG SIZE: 25 kg Code coarse grain GIINGNAZ Granaio Italiano Soft wheat flour Our Granaio Italiano Type “1” Nazionale Granaio Italiano flour is dark in colour and lightly speckled Gluten min. [%] 9.0 Soft wheat flour Our Granaio Italiano Nazionale whole wheat Gluten min. [%] 9.5 in appearance. It allows you to obtain flour, is milled from organic wheat with a TYPE “1” Protein min. [%] 11.0 NAZIONALE Protein min. [%] 12.0 NAZIONALE baked products with a good amber colour, Fibre [%] 4.1 high protein content and either a coarse Fibre [%] 9.4 pleasant aroma and a more decisive taste WHOLE WHEAT Energy W [E-4 J] 180 - 220 or fine grain. This makes it suitable for Energy W [E-4 J] 220 - 240 than products that can be obtained with the preparation of bread and other baked Stability min. [min.] 5 Stability min. [min.] 5 Notes a type “0” or “00” flour. It is ideal for all Notes products rich in fibre, using direct methods recipes requiring short proving times. Absorption [%] 55 and short proving times. Absorption [%] 57 PERSONALISING YOUR RECIPES PERSONALISING YOUR Code GI1FOR BAG SIZE: 25 kg Code fine grainGIINFFOR BAG SIZE: 25 kg Code coarse grain GIINGFOR
Granaio Italiano Soft wheat flour Our Granaio Italiano Type “1” Forte flour, Granaio Italiano Our Granaio Italiano Forte whole wheat with its dark colour and lightly speckled Gluten min. [%] 12.5 Soft wheat flour flour, is milled from organic wheat Gluten min. [%] 12.5 TYPE “1” appearance, allows you to obtain baked Protein min. [%] 14.0 with a high protein content and either Protein min. [%] 15.0 products with a good amber colour Fibre [%] 4.1 FORTE a coarse or fine grain. This makes it Fibre [%] 9.4 FORTE and pleasant aroma. Milled from strong suitable for the preparation of bread and Energy W [E-4 J] 300 - 340 WHOLE WHEAT Energy W [E-4 J] 360 - 380 wheat, it is ideal for all recipes with other baked products rich in fibre, using Stability min. [min.] 18 Notes long proving times, even those that use Notes direct methods, long proving times and Stability min. [min.] 15 sourdough starters. Absorption [%] 58 sourdough starters. Absorption [%] 59
BAG SIZE: 25 kg Code GI2NAZ BAG SIZE: 25 kg Code GIINFFORP Granaio Italiano Granaio Italiano Our Granaio Italiano Type “2” Nazionale Our 100% Strong stone-ground whole Soft wheat flour Soft wheat flour flour, with its dark colour and a decidedly Gluten min. [%] 9.0 wheat flour, which retains all the taste speckled appearance, allows you to obtain 100% FORTE and nutritional content of the cereal, TYPE “2” Protein min. [%] 11.5 baked products with a good amber colour, Fibre [%] 5.9 STONE-GROUND can be used alone, or mixed with other Gluten min. [%] 13.0 NAZIONALE pleasant aroma and a more decisive taste flours. Its irregular grain size gives a rustic Energy W [E-4 J] 180 - 220 WHOLE WHEAT Protein min. [%] 15.0 than products that can be obtained with appearance to the various types of bread Fibre [%] 9.6 Notes a type “0” or “00” flour. It is ideal for all Stability min. [min.] 5 Notes and other flavoursome baked products it Absorption [%] 60 recipes that require short proving times. Absorption [%] 56 can be used for.
Code GI2FOR BAG SIZE: 25 kg Code SERIMB BAG SIZE: 25 kg Granaio Italiano Granaio Italiano Soft wheat flour Reground durum wheat semolina Our Granaio Italiano Type “2” Forte flour, Gluten min. [%] 12.5 Le Mediterranee offers the best in reground TYPE “2” with its dark colour and decidedly speckled Protein min. [%] 14.5 QUICK PROVING TIMES semolina, made from milling carefully appearance, allows you to obtain baked Fibre [%] 5.9 selected durum wheat. This straw- FORTE products with a good amber colour and Energy W [E-4 J] 300 - 340 coloured, reground semolina, with its good Protein min. [%] 11.5 pleasant aroma. Milled from strong wheat, absorption qualities, lends itself to recipes Stability min. [min.] 18 Fibre [%] 2.7 Notes it is ideal for all recipes with long proving Notes requiring short proving times and the Energy W [E-4 J] 190 - 210 times, or a sourdough starter. Absorption [%] 59 making of direct dough.
Code GI2NAZP BAG SIZE: 25 kg Code SERIMM BAG SIZE: 25 kg Granaio Italiano Our Granaio Italiano Type “2” Nazionale Granaio Italiano Soft wheat flour Stone-ground flour, with its dark colour Reground durum wheat semolina and decidedly speckled appearance, allows Gluten min. [%] 9.0 Le Mediterranee offers the best in TYPE “2” NAZIONALE you to obtain baked products with a good Protein min. [%] 11.8 MEDIUM PROVING TIMES reground semolina, made from milling STONE-GROUND amber colour and pleasant aroma. Fibre [%] 6.1 carefully selected durum wheat. Stone-ground from wheat with a low protein Energy W [E-4 J] 180 - 220 Reground semolina for recipes with Protein min. [%] 12.5 content, without removing the wheat-germ, medium proving times, has a balanced Stability min. [min.] 5 Notes Fibre [%] 2.8 Notes it is ideal for all recipes requiring short protein profile that gives it excellent Energy W [E-4 J] 210 - 230 proving times and using direct methods. Absorption [%] 58 raising capacity and absorption.
Code GI2FORP BAG SIZE: 25 kg Code SERIML BAG SIZE: 25 kg Our Granaio Italiano Type “2” Forte Stone- Granaio Italiano Granaio Italiano Soft wheat flour ground flour, with its dark colour and Reground durum wheat semolina Le Mediterranee offers the best in decidedly speckled appearance, results in Gluten min. [%] 13.0 reground semolina, made from milling TYPE “2” baked products with a good amber colour Protein min. [%] 15.0 LONG PROVING TIMES carefully selected durum wheat. and pleasant aroma. Stone-ground from Fibre [%] 6.1 Reground semolina for recipes requiring STONE-GROUND wheat with a low protein content, without long proving times, has a strong golden Energy W [E-4 J] 300 - 340 Protein min. [%] 13.5 removing the wheat-germ, it is ideal for colour and technical characteristics that Stability min. [min.] 18 Fibre [%] 3.0 Notes all recipes requiring long proving times Notes include exceptional absorption, raising Energy W [E-4 J] 230 - 250 including those using sourdough starters. Absorption [%] 59 capacity and cooking development.
12 13 Code MPGECRU BAG SIZE: 10 kg Code GC0FOR BAG SIZE: 25 kg
GranEssere Scelte di Campo Gluten min. [%] 12.5 Soft wheat flour GranEssere Coarse Bran, obtained by Our Scelte di Campo type “0” Forte Protein min. [%] 13.5 COARSE SOFT the natural StabilEasy® method, is coarse flour, is milled from 100% Italian wheat Humidity max. [%] 5.00 TYPE “0” Fibre [%] 3.0 WHEAT BRAN grained and offers the advantages of a Ceneri min. [%] 6.00 cultivated as part of “Scelte di Campo” Energy W [E-4 J] 330 - 350 prolonged shelf life, the total reduction FORTE supply chain which is guaranteed by Protein min. [%] 17.0 Elasticity P/L < 0.70 of bacteria and a strong aroma. These ISO 22005 certification. It is ideal for Fibre [%] 55.1 Stability min. [min.] 12 Notes qualities make it ideal for combining health Notes all recipes using indirect methods and benefits with unmistakable flavour. Max. grain size [µm] 2000 requiring long proving times. Absorption [%] 56 PERSONALISING YOUR RECIPES PERSONALISING YOUR Code MPGECLO BAG SIZE: 12,5 kg Code GC2NAZP BAG SIZE: 25 kg Our Scelte di Campo type “2” Nazionale GranEssere Scelte di Campo Stone-ground flour is milled from 100% Soft wheat flour Italian wheat, cultivated as part of “Scelte Gluten min. [%] 9.0 FINE SOFT WHEAT GranEssere Fine Bran, obtained with the Humidity max. [%] 5.00 di Campo” supply chain. It is dark in colour Protein min. [%] 12.0 natural StabilEasy® method, is fine grained, TYPE “2” NAZIONALE and has a decidedly speckled appearance, BRAN Ceneri min. [%] 5.00 Fibre [%] 6.0 has an extended shelf life, reduced bacteria STONE-GROUND which results in baked products with a Protein min. [%] 18.5 Energy W [E-4 J] 180 - 200 and a strong aroma. These qualities make good amber colour, and a pleasant aroma. Fibre [%] 43.7 Stability min. [min.] 5 Notes it ideal for combining health benefits with Notes It is ideal for all recipes using direct unmistakable flavour. Max. grain size [µm] 1000 methods and requiring short proving Absorption [%] 57
Code MPGEGME BAG SIZE: 8 kg Code GC2FORP BAG SIZE: 25 kg Our Scelte di Campo type “2” Forte GranEssere Soft wheat germ, a minimal fraction of the Scelte di Campo Stone-ground is a strong flour milled from Soft wheat flour caryopsis, has a high nutritional value and a 100% Italian wheat, cultivated as part of Gluten min. [%] 13.0 sweet, intense taste but its use is limited by “Scelte di Campo” supply chain. Its dark SOFT WHEAT Humidity max. [%] 4.00 Protein min. [%] 15.0 an extremely short shelf life. Our GranEssere TYPE “2” FORTE color and decidedly speckled appearance, GERM Ceneri min. [%] 5.00 Fibre [%] 6.0 Wheat Germ overcomes this problem thanks STONE-GROUND results in baked products with a good to the natural StabilEasy® method, which Protein min. [%] 34.8 amber colour, and a pleasant aroma. It is Energy W [E-4 J] 300 - 320 Notes gives it a long shelf life without affecting its Fibre [%] 10.8 Notes ideal for all recipes using direct methods Stability min. [min.] 15 nutritional value or distinct aroma. Max. grain size [µm] 1000 and requiring long proving times. Absorption [%] 58
Code MPGEINFGF3 BAG SIZE: 10 kg Code fine grain GCINFNAZ BAG SIZE: 25 kg Code coarse grain GCINGNAZ
GranEssere Soft wheat flour Scelte di Campo Our Scelte di Campo Nazionale whole wheat Gustofibra N°3, a whole wheat flour, rich Gluten min. [%] 12.0 Soft wheat flour flour, milled from 100% Italian wheat with a Gluten min. [%] 9.5 in fibre and wheat germ, is obtained with low protein content, is cultivated as part of Protein min. [%] 15.1 NAZIONALE Protein min. [%] 12 GUSTOFIBRA N°3 the natural StabilEasy® method which Fibre [%] 7.8 “Scelte di Campo” supply chain is available Fibre [%] 9.2 gives it a unique aroma and taste, while WHOLE WHEAT in coarse or fine grain. It is suitable for Energy W [E-4 J] 280 - 300 Energy W [E-4 J] 200 - 220 guaranteeing a longer shelf life. This makes it the preparation of bread and other baked Notes Stability min. [min.] 5 Notes an ideal ingredient for baked goods with an Stability min. [min.] 12 products rich in fibre, with direct methods and unmistakable flavour. Absorption [%] 59 short proving times. Absorption [%] 57
Code MPGE2GF4 BAG SIZE: 10 kg Code fine grainGCINFFOR BAG SIZE: 25 kg Code coarse grain GCINGFOR GranEssere Our Scelte di Campo Forte whole wheat Soft wheat flour GustoFibra N°4 flour, obtained with the Scelte di Campo flour, milled from 100% Italian organic natural StabilEasy® method, contains wheat Gluten min. [%] 13.0 Soft wheat flour wheat with a high protein content, is Gluten min. [%] 12.0 germ, one of the richest natural sources Protein min. [%] 15.6 cultivated as part of “Scelte di Campo” Protein min. [%] 14.0 FORTE GUSTOFIBRA N°4 of vitamin E and a powerful antioxidant. Fibre [%] 3.8 supply chain is available in coarse or fine Fibre [%] 9.2 Using GustoFibra N°4 helps satisfy the daily Energy W [E-4 J] 340 - 360 WHOLE WHEAT grain. This strong flour is suitable for the Energy W [E-4 J] 330 - 350 requirement of this fundamental vitamin Stability min. [min.] 16 preparation of bread and other baked Stability min. [min.] 14 Notes while improving the fragrance of baked Notes products rich in fibre, which use direct Absorption [%] 59 Absorption [%] 58 products. methods and require long proving times.
Code GC0NAZ BAG SIZE: 25 kg
Scelte di Campo Gluten min. [%] 9.0 Soft wheat flour Our Scelte di Campo type “0” Nazionale Protein min. [%] 10.5 TYPE “0” flour, is milled from 100% Italian wheat Fibre [%] 3.0 cultivated as part of “Scelte di Campo” Energy W [E-4 J] 200 - 220 NAZIONALE supply chain which is guaranteed by Elasticity P/L < 0.70 ISO 22005 certification. It is ideal for all Stability min. [min.] 5 Notes recipes using direct methods and requiring short proving times. Absorption [%] 54
14 15 MULINO PADANO
We feed your trust: Quality and Certifications
Mulino Padano’s production line aims to ensure the constantly high quality of all our products and complete food safety. This is attested by UNI EN ISO 9001:2015 certification which covers all Mulino Padano’s company activity. We have also been granted the following certifications:UNI 10854:1999 HACCP-Codex Alimentarius, UNI EN ISO 22005:2008, version 6 of the IFS certification, the BRC global standard and Kosher certification. The factory is also authorized by the ICEA Institute to mill grains obtained from organic farming, using both roller and stone milling processes.
OPERATORE CONTROLLATO ORGANISMO DI CONTROLLO AUTORIZZATO DAL MiPAAF N° E 1562 IT BIO 006 AGRICOLTURA UE
17 MULINO PADANO
MULINO PADANO S.p.A.
Via E. Mattei, 25/27 45030 – Salara (RO) ITALY
T +39 0425 88616 F +39 0425 88622
www.mulinopadano.it
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