Salara, Rovigo, ItalyMilling since the 1930sOn the Po River

Mulino Padano Flour

Pizza, bread and pasta flours from the Po Valley

Mulino Padano mills soft wheat on the banks of the Po in Salara, in Italy's Rovigo province. For pizza, choose S15 for medium rises or the stronger S20 for long rises. Use Star Tipo 0 for ciabatta and other wet doughs, and Panettone Tipo 00 for panettone, pandoro and sourdough starters.

  • 4.6 52 reviews
  • 11 flours1 to 25 kg bags
Mulino Padano

Which Mulino Padano flour should I use?

Compare all Mulino Padano flours

Best Mulino Padano flour for pizza with medium rises S15 Tipo 00

  • 1 kg (2.2 lb)
  • Tipo 00
  • Very strong · W 330–360
  • 13.5% protein

Strong 00 for Roman pizza and wet doughs

A strong, stable 00 (W 330–360, 13.5% protein) for medium rises, at room temperature or in the fridge. Mulino Padano suggests it for doughs with a preferment, high hydration and Roman pizza in pala.

4.3 (3) $3.99 per 1 kg bag

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Also consider Padano S15 Pizza Tipo 00 · 12.5 kg The same flour in a 12.5 kg (27.5 lb) bag

Best Mulino Padano flour for pizza with long rises S20 Tipo 00

  • 1 kg (2.2 lb)
  • Tipo 00
  • Very strong · W 380–420
  • 15% protein

Very strong 00 for long rises and wet doughs

Mulino Padano's pizza flour for long rises and maturation (W 380–420, 15% protein), direct or with a preferment such as biga. It absorbs a lot of water, so it suits very wet doughs.

4.7 (3) $3.99 per 1 kg bag

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Also consider Padano S20 Pizza Tipo 00 · 12.5 kg The same flour in a 12.5 kg (27.5 lb) bag

Best Mulino Padano flour for ciabatta and wet doughs Star Tipo 0

  • 1 kg (2.2 lb)
  • Tipo 0
  • Very strong · W 440–460
  • 15.3% protein

Very strong Tipo 0 for high-hydration bread

At the top of Mulino Padano's range for strength (W 440–460) and protein (15.3%), Star is made for very wet doughs such as ciabatta and for strengthening weaker flours. It's the flour in the mill's own ciabatta recipe.

5.0 (17) $6.99 per 1 kg bag

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Also consider Padano Star Tipo 0 · 25 kg The same flour in a 25 kg (55 lb) bag

Best Mulino Padano flour for panettone and pandoro Panettone Tipo 00

  • 1 kg (2.2 lb)
  • Tipo 00
  • Very strong · W 380–400
  • 16% protein

Very strong 00 for panettone and starters

A very strong 00 (W 380–400, 16% protein) for panettone, pandoro and colomba. Mulino Padano also recommends it for refreshing a sourdough starter, stiff or liquid.

5.0 (2) $7.99 per 1 kg bag

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Best Mulino Padano flour for fresh pasta Casereccia Tipo 00

  • 1 kg (2.2 lb)
  • Tipo 00
  • 10% protein

00 for egg pasta that stays golden

A 00 with a controlled grind and very low ash (10% protein) for fresh pasta made by hand or extruded. Mulino Padano says the sheets stay golden for days and don't overcook.

5.0 (1) $5.99 per 1 kg bag

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Best Mulino Padano flour for whole wheat bread GustoFibra N°3

  • 1 kg (2.2 lb)
  • Whole Wheat (Integrale)
  • Strong · W 280–300
  • 12.6% protein

Steam-stabilized whole wheat flour

A whole wheat flour (W 280–300) made with Mulino Padano's StabilEasy steam process, which the mill says helps it keep longer. Use it for whole wheat loaves and pizza, alone or blended.

5.0 (1) $3.49 per 1 kg bag

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Also consider Padano Granaio Integrale · 1 kg Stronger whole wheat from 100% Italian wheat

Best Mulino Padano flour for Neapolitan pizza S10 Tipo 00

  • 12.5 kg (28 lb)
  • Tipo 00
  • Strong · W 290–320
  • 12% protein

00 for short and medium rises

A 00 (W 290–320, 12% protein) for short and medium rises that Mulino Padano designs for true Neapolitan pizza. It also suits soft focaccia and pan pizza.

$49.99 per 12.5 kg bag

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17 products

Mulino Padano

Padano Panettone Tipo 00 · 1kg

Best for Starter feeding & Panettone

Very strong W 380–400

$7.99 USD
$7.99 USD

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Mulino Padano

Padano Granaio Integrale · 1kg

Best for Sourdough & Focaccia

Very strong W 330–350

$6.99 USD
$6.99 USD

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Mulino Padano

Padano Star Tipo 0 · 1kg

Best for Bread

Very strong W 440–460

$6.99 USD
$6.99 USD

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Mulino Padano

Padano Tipo 1 Strong Bread · 12.5kg

Best for Sourdough

Strong W 300–340

$59.99 USD
$59.99 USD

Ships free

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Mulino Padano

Padano S10 Pizza Tipo 00 · 12.5kg

Best for Neapolitan

Strong W 290–320

$49.99 USD
$49.99 USD
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Mulino Padano

Padano S15 Pizza Tipo 00 · 12.5kg

Best for Contemporary & New York

Very strong W 330–360

$49.99 USD
$49.99 USD

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Mulino Padano

Padano S20 Pizza Tipo 00 · 12.5kg

Best for New York & Long fermentation

Very strong W 380–420

$54.99 USD
$59.99 USD $54.99 USD
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Mulino Padano

Padano S15 Pizza Tipo 00 · 1kg

Best for Contemporary & New York

Very strong W 330–360

$3.99 USD
$6.99 USD $3.99 USD

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Mulino Padano

Padano S20 Pizza Tipo 00 · 1kg

Best for New York & Long fermentation

Very strong W 380–420

$3.99 USD
$6.99 USD $3.99 USD

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Mulino Padano

Padano Gustofibra N°4 · 1kg

Best for Sourdough & Focaccia

Very strong W 340–360

$3.49 USD
$6.99 USD $3.49 USD

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Mulino Padano

Padano Gustofibra N°3 · 1kg

Best for Sourdough & Focaccia

Strong W 280–300

$3.49 USD
$6.99 USD $3.49 USD

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Mulino Padano

Mulino Padano GranEssere Soft Wheat Germ (500grams)

34.8% protein

$3.99 USD
$9.99 USD $3.99 USD

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Mulino Padano

Padano Casereccia Tipo 00 · 1kg

Best for Fresh egg pasta

10% protein

$5.99 USD
$5.99 USD

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Mulino Padano

Padano Star Tipo 0 · 25kg

Best for Bread

Very strong W 440–460

$89.99 USD
$89.99 USD

Ships free

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Mulino Padano

Mulino Padano Tipo 2 Stone-Ground Strong Bread Flour – 100% Italian Grains (12.5kg/28lbs)

Strong W 300–320

$69.99 USD
$69.99 USD

Ships free

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Mulino Padano

Padano Semola Rimacinata · 25kg

Best for Dusting

13.5% protein

$89.99 USD
$89.99 USD

Ships free

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Mulino Padano

Mulino Padano Tipo 2 Stone-Ground Strong Bread Flour – 100% Italian Grains (5kg/11lbs)

Strong W 300–320

$19.99 USD
$29.99 USD $19.99 USD

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Buying guide

Mulino Padano flour guide

Updated · Reviewed by the BrickOvenBaker team

Every Mulino Padano flour compared

FlourTypeBest forStrengthProteinP/LFalling numberOvenGrain originAlso good forReviewsBag sizes Price
Padano Panettone Tipo 00 Tipo 00 Starter feeding, PanettoneVery strongW 380–40016%<0.60330 s——Croissant & laminated, Brioche5.0 (2)
  • 1 kg (2.2 lb)
$7.99
Padano Granaio Integrale Whole Wheat (Integrale)Sourdough, FocacciaVery strongW 330–35014%—320 s—100% Italian grainsLong fermentation5.0 (7)
  • 1 kg (2.2 lb)
$6.99
Padano Star Tipo 0 Tipo 0 BreadVery strongW 440–46015.3%<0.70340 s——Roman & pinsa, Long fermentation, Sourdough5.0 (19)
  • 1 kg (2.2 lb)
  • 25 kg (55 lb)
from $6.99
Padano Tipo 1 Strong Bread Tipo 1 Sourdough, BreadStrongW 300–34014%—320 s—100% Italian grainsNew York, Long fermentation, Focaccia4.5 (2)
  • 12.5 kg (28 lb)
$59.99
Padano S10 Pizza Tipo 00 Tipo 00 NeapolitanStrongW 290–32012%<0.65320 sPizza oven—Pizza, Focaccia—
  • 12.5 kg (28 lb)
$49.99
Padano S15 Pizza Tipo 00 Tipo 00 Contemporary, New YorkVery strongW 330–36013.5%<0.65330 sHome oven, Pizza oven—Roman & pinsa, Sourdough, Focaccia4.6 (5)
  • 1 kg (2.2 lb)
  • 12.5 kg (28 lb)
from $3.99
Padano S20 Pizza Tipo 00 Tipo 00 New York, Long fermentationVery strongW 380–42015%<0.70330 sHome oven—Contemporary, Roman & pinsa, Pizza4.7 (3)
  • 1 kg (2.2 lb)
  • 12.5 kg (28 lb)
from $3.99
Padano Gustofibra N°4 Specialty & mixesSourdough, FocacciaVery strongW 340–36014.9%—330 s———1.5 (2)
  • 1 kg (2.2 lb)
$3.49
Padano Gustofibra N°3 Whole Wheat (Integrale)Sourdough, FocacciaStrongW 280–30012.6%—310 s——Roman & pinsa, Brioche5.0 (1)
  • 1 kg (2.2 lb)
$3.49
Padano Casereccia Tipo 00 Tipo 00 Fresh egg pasta—10%—340 s——Gnocchi5.0 (1)
  • 1 kg (2.2 lb)
$5.99
Padano Semola Rimacinata Semolina/DurumDusting, Bread—13.5%————Focaccia—
  • 25 kg (55 lb)
$89.99

Prices are per bag.

S15 vs S20: which should you buy?

Compare side by side

Choose S15 for medium rises, Roman pizza and wet doughs that bake the same day or the next. Choose S20, the stronger flour with more protein, when your dough rises and matures for longer or you push hydration higher.

Padano S15 Pizza Tipo 00 1 kg (2.2 lb) · $3.99 Shop Padano S15 Pizza Tipo 00 Padano S20 Pizza Tipo 00 1 kg (2.2 lb) · $3.99 Shop Padano S20 Pizza Tipo 00
Type
Tipo 00 Most refined Tipo 00 Most refined
Strength
W 330–360Very strong W 380–420Very strong
Protein
13.5% 15%
Rise time
Medium Long, with maturation
Best for
Roman pizza in pala, wet doughs Long-fermented, high-hydration pizza
Choose it if
  • Your dough rises for a medium time, at room temperature or in the fridge
  • You make Roman pizza in pala
  • You use a preferment but don't need maximum strength
  • Your dough rises and matures for a long time
  • You push hydration high
  • You want more protein: 15% against 13.5%

The best Mulino Padano flour for pizza

Mulino Padano's pizza flours are named S10, S15 and S20: the higher the number, the stronger the flour and the longer the rise it's made for. S10 is for short and medium rises, and the mill designs it for true Neapolitan pizza. S15 is for medium rises, doughs with a preferment and Roman pizza in pala, and S20 is for long rises and very wet doughs.

For home baking, S15 and S20 come in 1 kg (2.2 lb) bags. All three come in 12.5 kg (27.5 lb) bags for pizzerias and big batches.

How to read Mulino Padano's names

Mulino Padano names most flours by use and adds a word for strength: “Nazionale” flours are for short rises, and “Forte” (strong) flours are for long rises and sourdough. Two lines have names of their own: Granaio Italiano uses only wheat grown in the fields around the mill, and GranEssere covers whole-grain flours, bran and wheat germ made with the mill's StabilEasy steam process.

Grades run from Tipo 00, the most refined, through Tipo 0, 1 and 2 to whole wheat (integrale), and Mulino Padano makes many of its flours as both a 00 and a 0. The grade tells you how much of the bran is left in, not how strong the flour is, so choose by use and W.

Bread, ciabatta and sourdough

For ciabatta and other wet doughs, use Star Tipo 0, the flour in Mulino Padano's own ciabatta recipe. For long rises and sourdough with 100% Italian wheat, choose a Granaio Italiano Forte flour: Tipo 1, stone-ground Tipo 2 or whole wheat.

  • Whole wheat: GustoFibra N°3 is a whole wheat flour, and GustoFibra N°4 adds wheat germ; both are made with the StabilEasy steam process.
  • Wheat germ: GranEssere Soft Wheat Germ is steam-stabilized wheat germ to mix into bread, pizza and pasta doughs in small amounts.
  • Semolina: Semola Rimacinata is remilled durum wheat semolina made for long-fermented doughs, for bread, focaccia and pasta, and for dusting.

Panettone and fresh pasta

Panettone Tipo 00 is for panettone, pandoro and colomba, and for refreshing a stiff or liquid sourdough starter. Mulino Padano says it handles doughs with lots of liquid, fat and add-ins, and keeps the finished bread soft longer.

For fresh pasta, Casereccia Tipo 00 has a controlled grind and very low ash, for pasta made by hand or extruded. The mill says it stays golden for days and doesn't overcook.

The mill's story

About Mulino Padano

Mulino Padano (the company is Mulino Padano S.p.A.) grew out of the Cavallari family, who have worked in the grain trade for more than a century. The family bought its first mill in the mid-1930s, and over the next two decades five brothers each ran mills of their own across the Po Valley, between Veneto and Emilia-Romagna. In 1955 Angelo Cavallari bought a historic mill in Ceneselli, in the province of Rovigo, which has been called Mulino Padano since 1971. Today the company mills in Salara, also in Rovigo province, in a plant finished in 2015 and expanded in 2023.

The story of ciabatta is a key a chapter of Mulino Padano's family history. On September 21, 1982, Arnaldo Cavallari, a miller in Adria, created the Ciabatta Polesana, named for his home, the Polesine. The mill's ciabatta recipe calls for Star Tipo 0, a direct descendant of the historic flour (Tre Esse) used by Arnaldo.

How Mulino Padano mills its flour

The Salara mill grinds 400 metric tons of soft wheat a day. The wheat is pre-cleaned and passed through an optical sorter, stored in silos in uniform lots that are tracked in real time, and checked by the mill's own lab from grain to finished flour. Since 2025 the plant has also run on a solar power system.

For the Granaio Italiano line, the wheat comes only from fields around the mill, on the banks of the Po, and the supply chain is certified for traceability (UNI EN ISO 22005:2008, by CSQA). The Tipo 2 flours in that line are stone-ground. For GranEssere, Mulino Padano treats bran and germ with StabilEasy, a steam process that stops the enzymes that make their fats go rancid, so they keep longer without additives.

What's in it, and what isn't

Mulino Padano's spec sheets list a single ingredient for its flours: soft wheat, or durum wheat for the semolina. The sheets say they contain no GMOs, and they warn that the flours may contain traces of soy and mustard.

The company holds FSSC 22000 food-safety certification for all of its operations, ISO 22005 traceability certification, kosher certification and an EPD (environmental product declaration) for its whole wheat and Granaio Italiano products. It is also authorized by ICEA to mill organic grain, but the Mulino Padano flours we stock aren't organic.

Why we carry Mulino Padano

Mulino Padano covers pizza, bread, pastry and fresh pasta with flours named for the job and the rise time, and publishes a spec sheet for each one. We stock the ones home bakers reach for most in 1 kg (2.2 lb) bags, including S15, S20, Star, Panettone and Casereccia, plus 12.5 kg (27.5 lb) and 25 kg (55 lb) bags for pizzerias, bakeries and big batches.

Mulino Padano Flour FAQs

What is the best Mulino Padano flour for pizza?

Choose by rise time. S15 is for medium rises, doughs with a preferment and Roman pizza in pala; S20 is the stronger flour, for long rises and very wet doughs. S10 is for short and medium rises, and Mulino Padano designs it for true Neapolitan pizza.

What's the difference between Mulino Padano S10, S15 and S20?

Strength and rise time. S10 (W 290–320, 12% protein) is for short and medium rises, S15 (W 330–360, 13.5%) for medium rises and S20 (W 380–420, 15%) for long rises. The ones we stock are all Tipo 00; the mill also makes each as a Tipo 0.

Which Mulino Padano flour is best for ciabatta?

Star Tipo 0. It sits at the top of Mulino Padano's range for strength (W 440–460) and protein (15.3%), and the mill recommends it for very wet doughs such as ciabatta and for strengthening weaker flours. It's also the flour in the mill's own ciabatta recipe.

What does Mulino Padano have to do with ciabatta?

Mulino Padano tells ciabatta's story as part of its family history: Arnaldo Cavallari, a miller in Adria, in the Polesine, created the Ciabatta Polesana on September 21, 1982. The mill's ciabatta recipe today uses Star Tipo 0, which it describes as a direct descendant of the historic Tre Esse flour.

What is Mulino Padano Granaio Italiano?

Granaio Italiano is Mulino Padano's line of 100% Italian wheat flours, milled only from wheat grown in the fields around the mill on the Po. Its supply chain is certified for traceability (UNI EN ISO 22005:2008, by CSQA). We stock the Forte (strong) versions for long rises and sourdough: whole wheat, Tipo 1 and stone-ground Tipo 2.

What are GranEssere and StabilEasy?

GranEssere is Mulino Padano's line of whole-grain flours, bran and wheat germ, made with StabilEasy: a steam treatment that stops the enzymes that make bran and germ go rancid, so they keep longer without additives. We stock GustoFibra N°3 (whole wheat), GustoFibra N°4 (with wheat germ) and Soft Wheat Germ.

Which Mulino Padano flour should I use for panettone?

Panettone Tipo 00 (W 380–400, 16% protein), Mulino Padano's flour for panettone, pandoro, colomba and other big, rich doughs. The mill also recommends it for refreshing a sourdough starter, stiff or liquid.

Which Mulino Padano flour is best for fresh pasta?

Casereccia Tipo 00. It has a controlled grind and very low ash, for fresh pasta made by hand or extruded, and Mulino Padano says the pasta stays golden for days and doesn't overcook. For semolina pasta, use Semola Rimacinata, remilled durum wheat.

Where is Mulino Padano flour made?

In Salara, in the province of Rovigo in Italy's Veneto region, on the banks of the Po. Mulino Padano's Granaio Italiano flours use only wheat grown in the fields around the mill.

Is Mulino Padano flour stone-ground?

Only some of it. Mulino Padano's Tipo 2 “macinata a pietra” flours are stone-ground, such as the Granaio Italiano Tipo 2 we stock. The rest of the range, including the S pizza flours and Star, isn't sold as stone-ground.

How long does Mulino Padano flour last?

Mulino Padano's spec sheets give 12 months from milling for packaged pizza, bread, pastry and pasta flours such as S15, S20, Star, Panettone and Casereccia, and 6 months for its Granaio Italiano and GranEssere flours and wheat germ. Keep bags sealed in a cool, dry place. Dates on Italian bags read day/month/year, so 06/05/2027 means May 6, 2027.

Where can I buy Mulino Padano flour?

Right here. We stock Mulino Padano flours in 1 kg (2.2 lb), 5 kg (11 lb), 12.5 kg (27.5 lb) and 25 kg (55 lb) bags and ship them across the U.S. from our warehouse in Richmond, Virginia. In Canada, you can ask for them through our Request a Product page.