LINEA

From a small mill in the Borgo Nuovo at the gates of Modena a milling company of national importance.

The milling plant is among the oldest on the peninsula.

Active since the 16th century and from 1857 it is part of the Asburgo Este estate. After the Italian unification it became private and thus began the progressive modernisation transforming the mill from an artisan and factory to a plant, capable of providing for entire towns.

Today, the Molino Del Borgo flours are produced with the best technologies which guarantee the highest quality and food safety standards, while maintaining the best Italian milling tradition.

BREAD MAKING

W 230 – PROTEINS > 11.5%

█ AVAILABLE IN 25KG AND 10KG BAGS

DIRECTIONS FOR USE:

suitable for simple bread making and straight dough.

W 230 – PROTEINS > 11.5%

█ AVAILABLE IN 25KG BAGS
ALSO ARANCIO TYPE 0 IN 10KG BAGS

DIRECTIONS FOR USE:

suitable for normal and hand-kneaded bread making (baguette), simple pastry, straight dough.

W 295 – PROTEINS > 13%

█ AVAILABLE IN 25KG BAGS
ALSO ARANCIO TYPE 0 IN 10KG BAGS

DIRECTIONS FOR USE:

suitable for hand-kneaded breadmaking, which does not exceed 4-5 hour rising.

W 295 – PROTEINS > 13%

█ AVAILABLE IN 25KG BAGS

DIRECTIONS FOR USE:

suitable for the special bread making and mix ingredient for pastry.

W 320 – PROTEINS > 13,5%

█ AVAILABLE IN 25KG BAGS

DIRECTIONS FOR USE:

sitable for the special bread making, puffed rosetta rolls, flour ingredient for leavened pastry.

W 340 – PROTEINS > 14%

█ AVAILABLE IN 25KG BAGS
GRIGIO TYPE 00 ALSO 10KG BAGS

DIRECTIONS FOR USE:

suitable for the special bread making, puffed rosetta rolls (16-18 hour rising), basic dough (biga) for ordinary and hand-kneaded bread making.

W 360 – PROTEINS > 14%

█ AVAILABLE IN 25KG BAGS

DIRECTIONS FOR USE:

suitable for the production of ciabatta and puffed rosetta rolls, to help weak flours, suitable for long rising time.

W 380 – PROTEINS > 15%

█ AVAILABLE IN 25KG BAGS

DIRECTIONS FOR USE:

suitable for the production of ciabatta and puffed rosetta rolls, to help weak flours, suitable for long rising time.

W 390 – PROTEINS > 15%

█ AVAILABLE IN 25KG BAGS

DIRECTIONS FOR USE:

suitable for the production of ciabatta and puffed rosetta rolls, to help weak flours, suitable for long rising time.

W 430 – PROTEINS > 16%

█ AVAILABLE IN 25KG BAGS

DIRECTIONS FOR USE:

suitable for the production of ciabatta and puffed rosetta rolls, to help weak flours, suitable for long rising time.

W 360 – PROTEINS > 13,5%

█ AVAILABLE IN 25KG BAGS

DIRECTIONS FOR USE:

suitable for all processing for straight and biga doughs for the production of large an small bread and italian flatbread.

W 210 – PROTEINS > 12%

█ AVAILABLE IN 25KG BAGS

DIRECTIONS FOR USE:

suitable for all bread production processes with indirect dough method.

W 265 – PROTEINS > 12%

█ AVAILABLE IN 25KG BAGS

DIRECTIONS FOR USE:

suitable for all bread production processes even of small sizes.

PIZZERIA LINE

W 230 – PROTEINS > 12%

█ AVAILABLE IN 25KG BAGS

DIRECTIONS FOR USE:

very extensible flour suitable for 2 to 6 hour rising.
The dough can be stored in a refrigerator at 4° for up to 1 day.

W 350 – PROTEINS > 13,5%

█ AVAILABLE IN 25KG BAGS

DIRECTIONS FOR USE:

high water absorption flour specified for 6 to 12 hour rising.
The dough can be stored in a refrigerator at 4° for up to 3 days. Direct/indirect method.

W 430 – PROTEINS > 14,5%

█ AVAILABLE IN 25KG BAGS

DIRECTIONS FOR USE:

protein-rich flour suitable for 48 hour rising.
The dough can be stored in a refrigerator at 4° for up to 6 days.
Direct/indirect method.

supply chain flours

W 210 – PROTEINS > 12%

█ AVAILABLE IN 25KG BAGS

DIRECTIONS FOR USE:

flour from the selection of the best italian wheats for all types of processing, particularly suitable for rustic ordinary bread or bakery products.

W 210 – PROTEINS > 12%

█ AVAILABLE IN 25KG BAGS

DIRECTIONS FOR USE:

flour produced with 100% emilian wheat, suitable for all types of processing, particularly suitable for simple bread making.