CONCENTRATED MIXES

MOLINO MAGRI YOUR FLOUR SINCE 1929

MENTIONED IN THE ARCHIVES OF THE GONZAGA ERA, IN 1929 PIETRO MAGRI AND HIS SONS CUORE MODESTO AND BRUNO ACQUIRED THE MILL FROM THE PREVIOUS AUSTRIAN OWNERS.FROM HERE BEGINS THE STORY OF MOLINO MAGRI, ORIENTED TOWARDS TRADITION AND MODERNISATION, RESEARCH AND DEVELOPMENT, IN RESPECT OF ITS OWN ROOTS AND FAMILY VALUES. FAMILY

PASSIONRESEARCH

In 1999, MOLINO MAGRI obtained the quality system certification compliant with UNI EN ISO 9002 including HACCP system, and in 2002 with UNI EN ISO 9001:2008 standards.

OUR CERTIFICATIONS

Since 2011, the company has been obtaining BRC* (British Retail Consortium), IFS* (International Food Standard) and KOSHER cer-tifications. Moreover, since 2013, Molino Magri has been gaining BIO certification for a wide range of products, in particular for Khoras-an wheat flour.

One year ago the company gained the traceability certi-fication of the agri-food sup-ply chain which, thanks to ISO 22005 standards, allows to identify and track every aspect of the stakeholders engaged in this process, from farm to final consumer.

MOLINO MAGRI has been produc-ing top-quality flours for bakery, pastry, pizzeria, food industry and catering. Our company has been engaged in maintaining the highest quality standards and nowadays it is more and more focused on development in the technological field to guar-antee flours’ organoleptic proper-ties. The company has recently invest-ed in new machineries for the low

refining milling in order to improve the product quality and healthi-ness.

Our strengths: • A production capacity of 2000 quintals per day.• A wheat storage capacity able to satisfy a needs of three months of production.• A flours storage capacity which permits an optimal rest to garan-tee high product standards.

*BRC certifies the high-quality level of packaging. *IFS certifies the high-degree of food safety.

• Commitment to provide the best service.• A professional support for each kind of technical issues.• A tailor-made offer to meet the market needs.

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Index

CONCENTRATED MIXESCEREAL CONCENTRATED MIXES 6

CLASSIC CONCENTRATED MIXES 8

SEEDS CONCENTRATED MIXES 10

CONCENTRATED MIXES WITH DURUM WHEAT 11

SPECIALTY CONCENTRATED MIXES 12

CONCENTRATED MIXES

10 KG OPEN-MOUTH MIXES ALL OUR CONCENTRATED MIXES CAN ALSO BE USED FOR DOUGHS THAT NEED A RESTING PERIOD IN A REFRIGERATED ROOM

CONCENTRATED MIXES CREATED FOR EASILY PREPARING A WIDE VARIETY

OF BAKED PRODUCTS WITH A HIGH QUALITY-PRICE RATIO, BY SIMPLY ADDING THEM TO FLOURS OR DOUGHS

NUCLEO CEREALILight concentrated mix

with cereals (usage rate 30%)

NUCLEO ENERGETIC NUCLEO ORZO NUCLEO FARRO NUCLEO SARACENO NUCLEO AVENAMAIS

CEREAL CONCENTRATED MIXES

Concentrated mix of 10 different types of flour, cereals, extruded cereals and seeds with high nutri-tional value such as barley, rye, soya, corn, oats, flax, sesame, wheat malt. The properties of the ingredients make it possible to obtain different types of baked products rich in protein (20%), fibre (10%), vegetable Omega-3 (3%). Ideal for enriching any type of dough. Recommended for bread loaves and rolls, focaccias, bread sticks, schiacciatine, yeast pas-tries.

Dark concentrated mix with cereals

(usage rate 30%)

Concentrated mix with a blend of flours, cereals and seeds such as barley, rye, soya, corn, oats, sunflower, flax, sesame, toasted wheat malt. The rich ingredients make it possible to obtain different types of high-energy baked prod-ucts, rich in fibre (20%), protein (10%), vegetable Omega-3 (4%) and mineral salts (calcium, iron, magnesium, phosphorus, potassi-um). Ideal to give dough a darker colour. Recommended for bread, focaccia, bread sticks, schiac-ciatine, yeast pastries and rich “Schüttelbrot”.

Concentrated mix with barley flours and rolled barley

(usage rate 30%)

Concentrated mix with a blend of barley flour and rolled barley, toasted barley malt, wheat malt and wheat sourdough. Ideal for giving products the characteristic taste of barley and its functional features of high digestibility and low glycemic index. Recommended for bread, focaccia, bread sticks, schiacciatine, yeast pastries.

Concentrated mix with wholegrain spelt flour

(usage rate 30%)

Concentrated mix with a blend of wholegrain spelt flour, wheat malt and wheat sourdough. Ideal for giving products the char-acteristic delicate taste of spelt and the nutritional benefit of starch (i.e. energy), fibre, magne-sium, potassium and B vitamins (especially niacin from whole grain). Recommended for bread, focaccia, bread sticks, schiaccia-tine, yeast pastries.

Concentrated mix with buckwheat flour

(usage rate 30%)

Concentrated mix with a blend of buckwheat flour (pseudocereal), oats, corn, wheat malt and wheat sourdough. Ideal for enriching prod-ucts from a nutritional point of view, thanks to its content of protein and essential amino acids. Buckwheat is also rich in mineral salts such as iron, phosphorus, copper, zinc, se-lenium and potassium. Recommended for bread, focaccia, bread sticks, schiacciatine.

Concentrated mix with oat and corn flours and flakes

(usage rate 20%)

Concentrated mix with a blend of oat flour, rolled oats, corn flour, rolled corn, wheat malt and wheat sourdough. Ideal for highly nutri-tional products as oat is the cereal with the highest content of protein (12.6-14.9%) and fatty substanc-es, including the essential linoleic acid (Omega-3). Also high in solu-ble fibres. The addition of corn en-hances its taste. Recommended for “turtle” shaped bread and hollow rolls.

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NUCLEO BAGUETTE NUCLEO MORBIDONUCLEO LATTE NUCLEO ARABOConcentrated mix for Arab bread (usage rate 10% and 30%)

Concentrated mix with a blend of special wheat flours, malt and wheat sour-dough. Ideal for doughs with short rising time, for medium and small sized products.

• Nucleo Arabo (usage rate10%). Recommended for Arabic bread.• Nucleo Arabo all’avena (usage rate 30%). Recommended for Arabic bread with higher nutritional values.

NUCLEO INTEGRALE

BURGERS BUNSPerfect

and nucleo MORBIDOwith

CLASSIC CONCENTRATED MIXES

Concentrated mix for Baguette

(usage rate 10%)

Concentrated mix with a blend of special wheat flours, wheat malt and wheat sourdough. Ideal for making Baguettes.

Concentrated mix for very soft, light bread

(usage rate 20%)

Concentrated mix made with spe-cial wheat flours, milk, butter, vegetable oils, natural emulsify-ing agent (soya lecithin). Ideal for making soft rolls (for hamburg-ers), sandwich bread, Genoa-style focaccia.

Concentrated mix with milk

(usage rate 10%)

Concentrated mix made with spe-cial wheat flours and milk. Ideal for making brioche bread, soft rolls, sandwich bread.

Concentrated mix for whole grain bread (usage rate 40%)

Concentrated mix with special wheat flour, bran and fine bran. Ideal for products with rich taste and high fibre content. Recom-mended as an addition to the dough of any baked product.

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CONCENTRATED MIXES WITH DURUM WHEAT

NUCLEO AI SEMIConcentrated mix

for multigrain products (usage rate 30%)

Concentrated mix with a blend of 5 different types of highly nu-trition-al seeds: brown flax and golden flax (Omega-3 and B vita-mins), sunflower (essential fatty acids, vitamin E), millet (protein and mineral salts) and sesame (essential fatty acids and protein) enriched with quinoa flour. Ideal for rich-looking products with an intense taste. Recommended for bread, focaccia, bread sticks, schiacciatine, yeast pastries.

NUCLEO GIRASOLIConcentrated mix for products

with sunflower seeds (usage rate 30%)

Concentrated mix from a blend of corn flour and durum wheat flour with a high percentage of sun-flower seeds. Ideal for rich-looking products. Recommended for bread of any size, loaves, focaccia, bread sticks, schiacciatine.

NUCLEO ANTICOConcentrated mix with bread with

“ancient” cereal varieties(usage rate from 30% to 50%)

Concentrated mix with whole-meal flours of “ancient” varieties of spelt, rye and buckwheat, with sunflower, millett and flax seeds. It contains beet fiber, source of healthy fibers, which are rich in mineral salts, soluble and not. Enhanced with caramelised ce-reals and brewer’s yeast, which lend the product the connotative flavour and color. Ideal as an ad-diction to the dough of any baked product. Recommended for every size of bread, “focaccia”, bread sticks, “schiacciatine” and yeast pastries.

NUCLEO PANPANConcentrated mix with cereals and

seeds for products rich in fibers and micronutrients

(usage rate 30%)

Concentrated mix with sunflower seeds, flax seeds, oat flakes, oat-meal flour and sourdough. Ideal for giving products an intense and pleasant flavour. It contains cereals and seeds for products rich in fibre and micronutrients. Recomended for bread, bread sticks, schiaccia-tine and focaccia.

NUCLEO PUGLIA NUCLEO MAIS

NUCLEO GRANO DURO

NUCLEO GERME

SEEDS CONCENTRATED MIXES

Concentrated mix for Pugliese bread (usage rate 10%)

Concentrated mix consisting most-ly of fine durum wheat flour. Ideal for loaves with long shelf-life, high protein content and rich taste. Rec-ommended as an addition to sem-olina or fine durum wheat flour for 100% durum wheat bread, Pugliese bread and Altamura bread.

Concentrated mix for corn and durum wheat bread

(usage rate 30%)

Concentrated mix with fine durum wheat flour enriched with corn flour for improved lightness, crisp-ness and characteristic flavour. Ideal for loaves with long shelf-life, high protein content and rich taste. Recommended as an addition to wheat flour for Pugliese bread, Alt-amura bread and corn bread.

Concentrated mix for durum wheat bread

(usage rate 30%)

Concentrated mix consisting most-ly of fine durum wheat flour. Ideal for loaves with long shelf-life, high protein content and rich taste. Recommended as an addition to wheat flour for Pugliese bread and “Puccia” (bread rolls typical of the Salento region).

Concentrated mix for bread with wheat germ and turmeric

(usage rate 30%)

Concentrated mix consisting mostly of fine durum wheat en-riched with heat-stable wheat germ and turmeric. Wheat germ is a concentrated source of nutri-tional substances such as amino acids, fatty acids, mineral salts, B vitamins and tocopherols. Turmeric is characterized by anti-oxidant properties. Ideal for large-sized breeds with long shelf-life, high protein content and rich taste. Recommended for bread loaves and rolls, focaccia, bread sticks, schiacciatine, yeast pastries.

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* Nucleo Soia and Nucleo Energetic

Try combineto two

Looking for

CAPTIVATING ideas?

CONCENTRATED *MIXES

NUCLEO RISOConcentrated mix

for rice bread (usage rate 30%)

Concentrated mix with rice semoli-na, whole milk powder, butter and vegetable oils. Ideal for producing extremely soft products, with a delicate aroma and taste. Recommended as an addition to wheat flour for sandwich bread, bread rolls with milk and rice, boc-concini bread and long rolls.

NUCLEO ZUCCAConcentrated mix for pumpkin bread (usage rate 20%)

Concentrated mix with wheat flour and durum wheat flour enriched with dehydrated pumpkin powder. Ideal to obtain a product with soft, golden crumb and sweet flavour. Recommended as an addition to wheat flour for bread of any size, sandwich bread, bread plaits and the pan brioche typical of Trentino Alto Adige.

NUCLEO PATATAConcentrated mix for bread

with potato flakes (usage rate 30%)

Concentrated mix with potato flakes enriched with corn flour and whole milk powder. Ideal to obtain a product with soft crumb and crisp crust, with delectable aroma and taste. Recommended as an addition to wheat flour for bread of any size, sandwich bread, fo-caccia with potato, “Kartoffelbrot” and “Riewekooche”.

NUCLEO SOIAConcentrated mix

for soya bread (usage rate 20%)

Concentrated mix with toast-ed soya flour and grits (medi-um-coarse soya semolina). Ideal to obtain a crisp-textured product rich in vegetable protein. Recommended as an addition to wheat flour for bread, focaccia, brad sticks, schiacciatine, bri-oche with soya flour.

NUCLEO VILLANOConcentrated mix with whole grain

rye and spelt, milk and yogurt (usage rate 40%)

Concentrated mix with a blend of highly nutritional whole grain ce-reals and powdered milk and yo-gurt. Ideal for baked products with the intense, rich, original taste of old-style bread. Recommended for large and medium sized loaves.

SPECIALTY CONCENTRATED MIXES

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CORE OF OUR RESEARCH AND DEVELOPMENT ACTIVITIES, CENTRE FOR THE INTERNAL TRAINING, FULLY EQUIPPED SPACE FOR THE PROFESSIONAL COURSES, PLACE FOR THE EVENTS AND SHARING OF POWERFUL IDEAS

MagriLab is Molino Magri’s professional training centre; it is innovative and modern, built inside the historical headquarters of the company that have been fully restored and renewed. It is the result of the desire to create a space to share knowledge and especially passion for the “white art”, to welcome customers, experts and staff to discuss and grow in a stimulating and comfortable venue.

With state-of-the art tools and equipment, MagriLab has been designed for several uses and to host different activities; it can thus offer:

• professional bread, pizza and pastry making courses with the most renowned experts of the industry

• tests for the research and development of new products

• training of sales staff to offer continuous product updates

• masterclasses/technical demos on specific topics addressed to customers and experts to test our products in full transparency

• private bread, pastry, pizza making courses

• cooking shows, events and meetings

• events in collaboration with other companies and entities

• customised classes on specific topics upon request

• technical support

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Strada Mantova, 13 - 46045 Marmirolo (MN) - ItalyT. +39 0376 466 022 - F. +39 0376 467 981 - www.molinomagri.com AU

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