DISCOVER OUR PASTRY FLOURS, IDEAL FOR BISCUITS, CAKES AND BRIOCHES
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.
cakes, doughnuts, sponge cakes and biscuits.
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.
natural yeast management.
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.
puff and choux pastries.
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.
natural yeast management and for pastry products characterized by long fermentation processes.
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!
brioche, maritozzi (typical Italian sweet buns) and all types of pastry products requiring a good stability.
The wheat of Panettone
After many years of research, we have been able to select a specific wheat variety which can satisfy all the baking complexity required to make our typical Italian sweet bread: panettone.
Differently from the other high-protein wheats, Omega wheat is characterized by a softer caryopsis, from which it is obtained a very soft flour of a typical grayish white color.
It is a protein flour with a good stability which is also able to bear both long kneading and fermentations.
Omega flour can readily absorb the fats and it helps in obtaining a well-bonded dough.
The innovation of Omega is that with this flour it is possible to get a softer and smoother final product, like panettone, thanks to the peculiar characteristics of the unique wheat variety from which it derives.
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.
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.
in order to prepare products characterized by medium rising times and by a more intense taste. For example: maritozzi (typical Italian sweet buns), bundt cake and tart.
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.
products obtained by long rising times characterized by a typical intense taste.
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.
in order to prepare products characterized by medium rising times and by a more intense taste, rich in fibre.
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.
in order to prepare products characterized by long rising times and by a more intense taste, rich in fibre.
CREATED BOTH FOR PROFESSIONAL AND EVERYDAY USE