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MOLINO MAGRI SPA

Strada Mantova 13, Marmirolo 46045
Italy
Delivery
Delivery: Worldwide
Founded
Founded: 1929
Employees
Employees: 20-49
Supplier type
Info
Production
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56 Product and services

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FLOUR CROISSANTNext
FLOUR CROISSANT
W: 320 - 330. Type '00' flour obtained from selected Italian, European, and North American grains, optimized to facilitate the rolling of dough. Ideal...
DOPPIAESSE FLOUR - Pizza flourNext
DOPPIAESSE FLOUR - Pizza flour
W: 290 ÷ 310. Professional mixture of soft wheat flours, ideal for pizza with very high and airy rim. DOPPIAESSE is obtained from the milling of pa...
Filo PastryNext
Filo Pastry
W: 250 - 260. Type '00' flour obtained from selected Italian and European grains, characterized by plasticity and strength, suitable for direct doughs...
PIZZA FLOUR ROUTE36 - Flour
PIZZA FLOUR ROUTE36 - Flour
W: 270 ÷ 290. Type '0' soft wheat flour. ROUTE36 is the ideal flour for Wheel Pizza and all preparations that require highly extensible doughs. Type '...
PIZZA FLOUR PLUS S
PIZZA FLOUR PLUS S
W: 270 ÷ 290. Type '0' flour (also available '00' with a minimum order of 1 pallet) obtained from selected European grains, characterized by plasticit...
Semi-finished Whole Wheat Pizza Dough
Semi-finished Whole Wheat Pizza Dough
Whole wheat flour blend with germ and pieces of wheat, dehydrated sourdough. It is ideal for producing whole grain Roman-style pizza, airy and crispy,...
FLOUR FRESH PASTA
FLOUR FRESH PASTA
A flour made from Italian grains, characterized by great plasticity and protein content, ideal for fresh pasta. Available in packages of 10 x 1kg ATM.
Semi-finished Pizza Dough RisocrockizzaNext
Semi-finished Pizza Dough Risocrockizza
Blend of low-refined type '1' soft wheat flour, rice semolina, and toasted soy flour with high absorption capacity (the blend absorbs over 80% of wate...
LEAVENING FLOURNext
LEAVENING FLOUR
W: 380 - 400. Type '00' flour obtained from selected Italian, European, and North American grains, suitable for long fermentation doughs. Ideal for ac...
FLOUR FOR PIZZA UNO 320
FLOUR FOR PIZZA UNO 320
W: 310 ÷ 330. Type '1' flour with low refinement, rich in fiber and minerals. It is ideal for medium/long fermentation doughs and can be stored for up...
Sponge Cake FlourNext
Sponge Cake Flour
W: 200 - 220. Type '00' flour obtained from selected Italian and European grains, featuring good plasticity, suitable for direct doughs with short fer...
PROFESSIONAL FLOUR
PROFESSIONAL FLOUR
W: 400 ÷ 420. Type 55 flour made from the finest North American wheat, for more demanding pizzaiolos. It is ideal for kneading using a traditional met...
FLOUR FOR FRESH PASTA
FLOUR FOR FRESH PASTA
PASTAPIU is the soft wheat flour Type '00' designed for the production of fresh pasta. Characterized by great plasticity and elasticity due to its go...
Shortcrust PastryNext
Shortcrust Pastry
W: 120 - 130. Type '00' flour obtained from selected Italian and European grains. Ideal for quick doughs, it allows for a crumbly and flavorful pastry...
ANNIVERSARY HEART PIZZA FLOUR
ANNIVERSARY HEART PIZZA FLOUR
W: 280 ÷ 300. Low-refined soft wheat flour, with Mantograno wheat germ (100% vital, 100% Italian supply chain), offers a perfect concentration of nutr...

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MOLINO MAGRI SPA
AddressStrada Mantova 13, IT-46045 Marmirolo
Executives
Sales Director:
N/A
Sales Director:
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