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Product Catalogue Professionals 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.
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