DISCOVER OUR PIZZA FLOURS, PERFECT FOR ANY PIZZA MAKER!
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.
all types of pizza and focaccia characterized by straight dough and by short- medium leavening times.
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
doughs requiring medium and long rising times.
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.
Apulian bread, pizza and focaccia.
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.
pizza characterized by a more intense color and a more surface roughness.
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.
doughs requiring long rising times.
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!
doughs requiring both long rising times and good stability.
Ideal to obtain products rich in flavor.
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.
pizza with a dough characterized by medium rising times.
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.
doughs characterized by long rising times.
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.
dough characterized by medium rising times.
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.
dough characterized by medium-long rising times.
Our miller is able to obtain different types of flour (type 1, type 2, etc.) from the same blend of wheats by just varying the milling process itself.
This is exactly what happens to our Mazì flour: one version Type 1 (1kg) and another version Type 2 (12,5 kg).
dough characterized by medium rising times.
*These values may slightly vary according to the harvest year.
The wheat of crunchiness.
Our Alpha flour has distinct traits: a soft and solid granularity, due to the caryopsis’s softness of this specific wheat variety.
From a visual perspective, this flour appears of a typical ice white color.
Considering, instead, Alpha’s baking qualities, it must be said that it is a flour with a protein percentage between 10% and 11%, characterized by a good extensibility.
It is ideal for cold fermentations, due to the minimum amylase activity of the flour.
Therefore, the addition of diastase malt during a direct fermentation process is suggested.
With Alpha flour it is possible to obtain final products, like bread and pizza, marked by a distinctive crunchiness and by typical ivory white crumbs.
The wheat of meltiness.
Beta flour is very soft to the touch, almost resembling a starch.
From a visual point of view, it is of a milky white color.
This flour is so unique it has a protein percentage of about 11-12%, a good stability with a great extensibility.
Its peculiarity consists of a specific starch which has the perfect balance of amylose and amylopectin.
And it is because of this mix of characteristics that Beta can be defined as an ‘all-purpose’ flour.
For example, considering the pizza and the bread dough, this flour is ideal for short fermentations with a good workability and meltiness but, at the same time, Beta flour is also great to be mixed with high protein flours, helping in eliminating that ‘chewy’ effect that some products, obtained with long fermentation processes, might have (such as Roman style pizza).
The crumbs of the final product appear of a typical glossy white color.
The wheat of Integrale Indefinito.
From a visual perspective, Gamma flour has a typical light brown color with clearly visible grains of the fibre which are easily recognizable since they haven’t been entirely ‘broken’ during the several phases of the milling process.
Different from the other whole wheat flours, Gamma is a protein flour which, thanks to the milling process that is extremely gentle on the fibre, is able to bear long kneading and regular fermentations, without excessive oxidations.
This special flour gives to the final product an exceptional flavor, characterized by intense aromas of wheat and dried fruits.
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.
HIGH QUALITY FLOURS FOR BOTH PROFESSIONAL AND EVERYDAY USE