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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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About us

56 Product and services

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PROFESSIONAL PIZZA FLOUR
PROFESSIONAL PIZZA FLOUR
W: 400 ÷ 420. Type '0' flour obtained from the finest North American grains, for the most demanding pizza makers. It is ideal for doughs made using th...
Pizza Flour
Pizza Flour
Blends designed for dusting. Ideal for solving issues of dough adherence to surfaces, speeding up the dough rolling process, increasing the crispiness...
ANNIVERSARY PIZZA FLOUR PIETRO
ANNIVERSARY PIZZA FLOUR PIETRO
W: 340 ÷ 360. Low-refined soft wheat flour, with Mantograno wheat germ (100% vital, 100% Italian supply chain), offers a perfect concentration of nutr...
RED PIZZA FLOUR
RED PIZZA FLOUR
W: 330 ÷ 360. A blend of Type '0' flours made from selected grains. It is ideal for doughs using the traditional long fermentation method, with a shel...
FLOUR IN3
FLOUR IN3
W: 330 ÷ 360. A professional blend of soft wheat flours obtained from the complete processing of the grain. It retains bran on a large scale and fine,...
PIZZA FLOUR IN3
PIZZA FLOUR IN3
W: 330 ÷ 360. Professional blend of soft wheat flours obtained from the whole grain processing: it thus retains large and fine bran flakes, fibers, an...
DOPPIAESSE PIZZA FLOURNext
DOPPIAESSE PIZZA FLOUR
W: 290 ÷ 310. Professional blend of soft wheat flours ideal for a pizza with an extremely airy and developed crust. DOPPIAESSE is obtained from the mi...
GLUTEN-FREE PIZZA FLOUR
GLUTEN-FREE PIZZA FLOUR
MAGRI FREE Napoletana is a gluten-free flour for baked goods, characterized by a blend of corn starch, rice starch, vegetable fibers, and corn sourdou...
MANITOBA FLOURNext
MANITOBA FLOUR
W: 450 - 500. Type '00' flour obtained from selected Italian, European, and North American grains, suitable for indirect processing or long fermentati...
FLOUR ROUTE36
FLOUR ROUTE36
W 270-290. Soft wheat flour Type '0'. ROUTE 36 is the ideal flour for Wheel Pizza and for all processes that require highly extensible doughs. Soft ...
PIZZA DELIVERYNext
PIZZA DELIVERY
From a premium blend of durum wheat and partially germinated soft wheat, along with sourdough, Molino Magri has developed a concentrated semi-finished...
ROUTE36 FLOUR
ROUTE36 FLOUR
W: 270 ÷ 290. Soft wheat plain flour. ROUTE 36 is the ideal flour for Pizza Ruota di Carro and all the products that require highly extensible doug...
PIZZA DEVILERY FLOUR
PIZZA DEVILERY FLOUR
Molino Magri has developed a concentrated semi-finished product that enhances the fragrance and improves the pizza's preservation theafter cooking.
ANNIVERSARY FLOUR PIETRO
ANNIVERSARY FLOUR PIETRO
W: 340 ÷ 360. Low-refined soft wheat flours, with wheat germ, provide a perfect nutrient concentrate for a market increasingly attentive to the health...
SFOGLIA FLOUR
SFOGLIA FLOUR
W: 250 - 260. Patent flour obtained from selected italian and european wheats. It is characterised by plasticity and strength. Ideal for direct doughs...

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