Mulino Padano

For classic, light and highly hydrated ciabatta, Type 0 Star is Mulino Padano’s go-to flour. The mill describes Star as their strongest, most stable flour with the highest protein content, specifically recommended for “wet dough bread, such as ciabatta” and long-leavened breads.

If you want a more rustic, darker ciabatta, you can blend Star with the Granaio Italiano range (Type 1 or Type 2) for extra flavour and a lightly speckled crumb, keeping Star as the majority of the mix for strength.

Granaio Italiano is Mulino Padano’s certified 100% Italian wheat line. The grain is grown only on land around the mill, and the whole supply chain is certified to UNI EN ISO 22005:2008, guaranteeing traceability from field to bag.

Within the range you’ll find whole-wheat, stone-ground, Type 1 and Type 2 flours, so you get more flavour, aroma and fibre than a standard white flour while still having professional performance for bread, pizza and fresh pasta.

Mulino Padano’s GranEssere soft wheat germ is meant to be a “booster” ingredient you add to other flours. It’s the most nutritious part of the grain, with intense flavour and high nutritional value, but stabilized with their StabilEasy® natural steam process to give it a long shelf life without losing aroma.

You can mix wheat germ (typically 5–10% of total flour weight) into:

• Bread and ciabatta doughs
• Pizza and focaccia
• Enriched breakfast doughs (brioche, pan brioche, buns)
• Cookies, crackers and savoury snacks

It adds a toasty, nutty note plus extra fibre and micronutrients without making the dough heavy when used in moderate percentages.

GranEssere is Mulino Padano’s “wheat & wellness” line: high-fibre flours and advanced ingredients (Fine Bran, Coarse Bran, Wheat Germ, GustoFibra N3 & N4) created to improve well-being and flavour using the StabilEasy® – Natural Steam Stabilization method.

Think of GranEssere as your toolkit for health-focused, higher-fibre versions of the breads, pizzas and sweet bakes you already love.