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Flours A-Z · 344 Flours · 98 Manufacturer
365 (Whole Foods): Organic Bread Flour (W Strength 300, 12.5% Protein) Agugiaro & Figna: Semina Spremuta di Grano Type 2 (W Strength 280, 13% Protein) Allinson: Very Strong White Bread Flour (W Strength 320, 13.9% Protein) Anna: "00" Extra Fine (Type 00, W Strength 260, 12.5% Protein) Antimo Caputo: Alba (Type 00, W Strength 270, 12.75% Protein), Americana (Type 00, W Strength 370, 14.25% Protein), Americana Super (Type 00, W Strength 390, 15.25% Protein), Aria (Type 0, W Strength 310, 13% Protein), Classica (Doppio Zero) (Type 00, W Strength 230, 11.5% Protein), FioreGlut, Integrale (Type wholemeal, W Strength 180, 13% Protein), Manitoba Oro (Type 0, W Strength 400, 14.5% Protein),
Arrowhead Mills: Organic Bread Flour (W Strength 280, 12% Protein) Aurora: Pizzamehl (Type 00, W Strength 265, 11.8% Protein), Weizenmehl Type 405 (9.5% Protein), Weizenmehl Type 550 (Type 550, 11% Protein) Babičina Volba: Pizza mouka hladká pšeničná vysokolepková (12% Protein) Basia: Pełnoziarnista (Type wholemeal, W Strength 380, 14.4% Protein), Poznańska (Type 550, 10.6% Protein), Uniwersalna (Type 450, 10.9% Protein) Bio Planet: Orkiszowa typ 700 (15% Protein) Biogold: Pizza Mehl (Type 550, W Strength 260, 12% Protein) Bob's Red Mill: Artisan Bread Flour (13% Protein), Bob's Red Mill Dark Rye Flour (Type rye, 13% Protein), Premium 00 Flour (Italian Style) (Type 00, 12.5% Protein) Bongiovanni: Vera (Type 00, W Strength 310, 12% Protein) Cairnspring Mills: Edison (10.5% Protein), Trailblazer (12% Protein) Čakovečki Mlinovi: Pšenično brašno za pizzu TIP 550 (Type 0, 13.25% Protein) Carrefour Bio: Harina para Pizza Bio (Type 0, W Strength 255, 11.5% Protein) Central Milling: Artisan Baker's Craft (ABC) (W Strength 240, 11.5% Protein), High Mountain (W Strength 330, 13.5% Protein), Organic Type 00 Normal (Type 00, W Strength 290, 11.5% Protein), Organic Type 00 Reinforced (Type 00, W Strength 350, 13.8% Protein), Tony Gemignani California Artisan (Type 00, W Strength 395, 15% Protein) Concordia (Cerealis): Castanha Napolitana (W Strength 310, 12.5% Protein) Diamant: Weizenmehl Type 405 (10% Protein) Divella: Manitoba (Type 0, W Strength 300, 14.5% Protein), Per Pizza (Type 00, W Strength 220, 10% Protein) Dobry Młyn: Mąka Typ 00 do Pizzy (Type 00, W Strength 240, 12% Protein) Doves Farm: Plain White Flour (W Strength 200, 10.5% Protein) Farinhas Paulino Horta: Farinha de Trigo T45 Ultra (W Strength 405, 14% Protein) Fini's Feinstes: Bio-Pizzamehl Tipo 00 (Type 00, 13% Protein) Foricher Les Moulins: T45 (Farine de Gruau) (W Strength 320, 12.5% Protein), T55 (All-Purpose) (W Strength 180, 10.5% Protein), T65 (Baguette) (W Strength 200, 11.5% Protein) Francine: Farine pour Pizza (Type 00, W Strength 250, 11.5% Protein), T55 Farine de Blé (Type 550, 10.5% Protein), T65 Tradition (Type 650, 11% Protein) Frießinger Mühle: La Farina 14 (Type 00, W Strength 355, 14% Protein), La Verace (Type 00, W Strength 300, 13% Protein), Pizzamehl Tipo 00 (Type 00, W Strength 290, 12% Protein) General Mills: All Trumps High-Gluten Flour (W Strength 380, 14.2% Protein), Full Strength Unbleached (W Strength 300, 12.6% Protein), General Mills All Trumps (High Gluten) (14.2% Protein), General Mills Full Strength (13.5% Protein), Gold Medal All Trumps High Gluten (Bromated) (W Strength 420, 14.2% Protein), Gold Medal All-Purpose Flour (W Strength 150, 10.5% Protein), Gold Medal Better for Bread (W Strength 250, 12% Protein), Gold Medal Bread Flour (W Strength 280, 12.3% Protein) Giusto's: Artisan Bread Flour (W Strength 300, 12.5% Protein), High Gluten Flour (W Strength 380, 14% Protein) Giusto's (Central Milling): Giusto's Artisan Bread Flour (13.5% Protein) Giusto's Vita-Grain: Giusto's Organic Ultimate Performer (13.5% Protein) Grand Moulins de Paris: T55 Professionnelle (W Strength 190, 11.5% Protein) Granolio: Farina Speciale Manitoba (Type 0, W Strength 320, 14.5% Protein), Farina Speciale Tipo 00 (Type 00, 11.81% Protein) Gruau d'Or: T45 Farine de Gruau (W Strength 300, 12% Protein) GustoBello (Biedronka): Napoletana Tipo 00 (Type 00, W Strength 240, 12% Protein) Gyermelyi: Pizzaliszt 00 Típusú (Type 00, 11.7% Protein) Haberfellner Mühle: Pizzamehl Spezial (Type 00, 12% Protein) Hacendado (Mercadona): Harina para Pizza (W Strength 250, 11% Protein) Harimsa: Harimsa Fuerza (W Strength 330, 13.5% Protein) Italiamo (Lidl): Farina per Pizza Tipo 00 (Type 00, W Strength 200, 10% Protein) King Arthur: 00 Pizza Flour (Type 00, 11% Protein), All-Purpose Flour (11.7% Protein), Bread Flour (12.7% Protein), High-Gluten Flour (14.2% Protein) King Arthur Baking Co.: Sir Lancelot Hi-Gluten (W Strength 380, 14.2% Protein), Whole Wheat Flour (Type wholemeal, 14% Protein) Le 5 Stagioni: Classica (Type 00, W Strength 200, 10.5% Protein), La Biologica Vivace (Type 0, W Strength 280, 12% Protein), Le 5 Stagioni Manitoba W410 (Type 00, W Strength 410, 15% Protein), Le 5 Stagioni Pizza Pro Type 1 (W Strength 300, 13.5% Protein), Oro (Type 00, W Strength 390, 14% Protein), Pizza Napoletana (Rossa) (Type 00, W Strength 310, 13.5% Protein), Pizza Napoletana Verde (Type 00, W Strength 220, 11.5% Protein), Semolina Rimacinata (12.5% Protein), Superiore (Type 00, W Strength 330, 13% Protein) Loulis Mills: Pizza Tipo 00 (Type 00, 13% Protein) Lubella: Perfecja Speciale Mąka Pszenna na Pizzę (W Strength 320, 13% Protein), Puszysta Luksusowa (Type 550, 12% Protein), Puszysta Poznańska (Type 550, 11% Protein), Puszysta Tortowa (Type 450, 10% Protein) Mąka Łowicka: Mąka na Pizzę Włoską Typ 00 (Type 00, W Strength 210, 12.5% Protein), Orkiszowa Jasna Typ 630 (13.5% Protein) Matthews Cotswold Flour: Cotswold Strong White (W Strength 280, 12.5% Protein), Pizza and Pasta Flour Tipo 00 (Type 00, W Strength 280, 12% Protein) McDougalls: Supreme Sponge Flour (W Strength 180, 9.3% Protein) Melvit: Mąka gryczana (8% Protein), Mąka Luksusowa (Type 550, 11% Protein), Mąka Pszenna Razowa (Graham) (Type wholemeal, 11% Protein) Meneba (Dossche Mills): Fresia Bloem 00 (Type 00, 11.5% Protein) Mills of Crete (Myloi Kritis): Pizza 00 Di Forza (Type 00, 14% Protein), Pizza 00 Napoletana (Type 00, 12.5% Protein) Młyn Suwałki: Mąka Pszenna Typ 00 Włoska na Pizzę (Type 00, W Strength 200, 10% Protein) Młyny Stoisław: Mąka Pszenna na Pizzę Włoską Typ 00 (Type 00, W Strength 240, 11% Protein) Molini Ambrosio: Caprese (Type 0, W Strength 300, 13% Protein), Napoli Antica (Type 0, W Strength 250, 12% Protein), Pulcinella (Type 00, W Strength 350, 14% Protein), Regina (Type 0, W Strength 300, 13% Protein), Sorrentina (Type 0, W Strength 320, 14.5% Protein) Molini Pivetti: Gran Riserva Arancione (Type 00, W Strength 290, 12.5% Protein), Gran Riserva Gialla (Type 00, W Strength 270, 12% Protein), Gran Riserva Rossa (Type 00, W Strength 320, 13% Protein), Incanto (Type 0, W Strength 300, 12.5% Protein), Lievitati (Type 00, W Strength 400, 14% Protein), Maggica (Type 0, W Strength 340, 13% Protein), Milleusi (Type 1, W Strength 220, 12% Protein), Mimosa 00 (Type 00, W Strength 305, 12.5% Protein), Nafavola 270 (Type 0, W Strength 270, 12% Protein), Nafavola 320 (Type 0, W Strength 320, 12% Protein), Professional Pizza & Pane Type 1 (Type 1, W Strength 280, 12% Protein), Professional Pizza Azzurra (Type 00, W Strength 280, 13.5% Protein), Professional Pizza Blu (Type 00, W Strength 300, 12.5% Protein), Professional Pizza Line (Type 00, W Strength 290, 12.5% Protein), Professional Pizza Rossa (Type 00, W Strength 305, 12.5% Protein), Molini Pizzuti: Costa d'Amalfi (Type 0, W Strength 310, 13.5% Protein), Costa d'Amalfi ORO (W Strength 330, 14% Protein), Integrale (Type wholemeal, W Strength 240, 12% Protein), Malto (Malt Flour), Manitoba Tipo 0 (Type 0, W Strength 350, 14.5% Protein), Pala Mix (W Strength 320, 14.5% Protein), Pulcinella ORO (Type 0, W Strength 260, 12.5% Protein), Pulcinella Tipo 0 (Type 0, W Strength 260, 12.5% Protein), Teglia Mix (W Strength 320, 14.5% Protein), TIPO “00” (Type 00, W Strength 200, 11.5% Protein), Tipo 0 Pizza (Type 0, W Strength 250, 12% Protein), Tipo 00 All Purpose (Type 00, W Strength 200, 11% Protein), Tipo 00 Pastry (Type 00, W Strength 220, 10% Protein), Tipo 1 ORO (W Strength 300, 13% Protein), Molino Candelori: L'Adagio 24h (Type 00, W Strength 345, 13% Protein), L'Allegro 6h (Type 00, W Strength 210, 11.5% Protein), La Moderata 12h (Type 00, W Strength 260, 12.2% Protein), Tipo 0M (Type 0, W Strength 375, 13.5% Protein) Molino Casillo: Aroma (Type 1, W Strength 280, 12.5% Protein), La 8 Plus (Speciali con Germe) (Type 0, W Strength 350, 14.5% Protein), Linea Origine Zero L (Type 0, W Strength 340, 13.5% Protein), Manitoba (Type 0, W Strength 380, 14% Protein), Pizza Napoli (Type 00, W Strength 260, 12% Protein), Pizza Oro (W Strength 250, 13.5% Protein), Pizza Superiore (Type 0, W Strength 340, 13.5% Protein), Semola Rimacinata Top (13% Protein), Tipo 00 (Type 00, W Strength 260, 12% Protein), Zero M (Type 0, W Strength 290, 13% Protein) Molino Colombo: Fior di Spolvero (9.9% Protein), Miscela ai Grani Antichi (13.7% Protein) Molino Dallagiovanna: All-Use (Type 00, W Strength 250, 11.5% Protein), E Rosa (Type 00, W Strength 250, 12% Protein), FR Rosa (Type 00, W Strength 200, 11% Protein), La Napoletana (Type 00, W Strength 310, 12.5% Protein), La Napoletana 2.0 Plus Tipo 0 (Type 0, W Strength 310, 12.5% Protein), N Blu (Type 00, W Strength 290, 12% Protein), Panettone (Type 0, W Strength 390, 16% Protein), R Verde (Type 00, W Strength 340, 13% Protein), Rossa (Type 00, W Strength 390, 14% Protein), S Rossa (Type 00, W Strength 390, 14% Protein), Semola Rimacinata (13% Protein), Sfoglia (Puff Pastry) (Type 00, W Strength 280, 12.5% Protein), Uniqua Blu Stone-Ground (W Strength 380, 14% Protein), Molino Grassi: 00 Biologica Pizza (Type 00, W Strength 240, 11% Protein), 00 ExtraMidi H16 (Type 00, W Strength 350, 13.5% Protein), 00 Fast H6 (Type 00, W Strength 220, 10.5% Protein), 00 Lievito (Rinforzato) (Type 00, W Strength 300, 13% Protein), 00 Midi H12 (Type 00, W Strength 290, 12% Protein), 00 Slow H24 (Type 00, W Strength 380, 14% Protein), 00 Speedy H10 (Type 00, W Strength 270, 11.5% Protein), All-Purpose 00 (Type 00, W Strength 250, 12% Protein), Napoletana Extra (Type 0, W Strength 320, 12.5% Protein), Napoletana Midi (Type 0, W Strength 270, 11.5% Protein), Organic 00 (Type 00, W Strength 230, 11.5% Protein), Pasta Fresca (Type 00, W Strength 250, 12% Protein), Romana (W Strength 320, 12.5% Protein), Romana Rustica (W Strength 320, 12.5% Protein), Molino Naldoni: Eterea (Type 0, W Strength 320, 13.5% Protein), Integrale (Type wholemeal, W Strength 200, 12.5% Protein), Lucia (Type 00, W Strength 300, 13.5% Protein), Mari (Type 00, W Strength 350, 14% Protein), Organic stone-ground flour - TYPE ‘2’ (W Strength 230, 12% Protein), Robusta (Type 1, W Strength 300, 13.5% Protein), Scióre (Type 2, W Strength 420, 16% Protein), Smorfia (Type 0, W Strength 290, 12.5% Protein), Sofia (Type 00, W Strength 260, 12.5% Protein), Tina (Type 00, W Strength 200, 11.5% Protein) Molino Paolo Mariani: FARINA TIPO 0/00 MANITALY (Type 0, W Strength 350, 15.5% Protein), Mariani Integrale (Whole Wheat) (Type wholemeal, 13% Protein), Molino Paolo Mariani Manitaly Tipo 0 (Type 0, W Strength 340, 14% Protein), Pane e Pizza (Type 00, W Strength 250, 12% Protein), Tipo 1 (W Strength 225, 12% Protein), TYPE '1' BASE FLOUR (Type 1, W Strength 240, 13% Protein), Type 2 forte flour (Type 2, W Strength 330, 16% Protein), Volare Forte (W Strength 320, 14.5% Protein) Molino Pasini: Arancio (Type 00, W Strength 405, 13.8% Protein), Ian Spampatti (Type 0, W Strength 405, 15% Protein), Meraviglia 300 (Type 00, W Strength 300, 15% Protein), Molino Pasini Manitoba (Type 0, W Strength 380, 14.5% Protein), Napoletana Moderna (Type 0, W Strength 358, 13% Protein), Pala e Pinsa (16% Protein), Panettone (Type 0, W Strength 380, 15.5% Protein), Pasta D'Oro (Type 00, W Strength 210, 9.8% Protein), Pizza Croccante (Type 00, W Strength 250, 12% Protein), Primitiva Integrale (Type wholemeal, 16.2% Protein), Primitiva Tipo 2 (W Strength 290, 14.4% Protein), Semola (13% Protein), Verde (Type 00, W Strength 295, 12.6% Protein), Viola (Type 00, W Strength 340, 13.8% Protein) Molino Piantoni: 0 Manitoba (Type 0, W Strength 370, 14.5% Protein), 0 MD Anima di Grano (Type 0, 12% Protein), Anima di Grano 0 LG (Type 0, W Strength 340, 14.5% Protein), Anima di Grano 0 RP (Type 0, W Strength 250, 13% Protein), Essentia (Type 0, W Strength 300, 12.5% Protein), Luce di Grano 0 LG (Type 0, W Strength 350, 14.5% Protein), Luce di Grano 0 MD (Type 0, W Strength 300, 13.5% Protein), Luce di Grano 0 RP (Type 0, W Strength 260, 13% Protein), Nativa (13% Protein), Pizza in Pala Mix (W Strength 300, 13% Protein), Tradizionale 00 LG (Type 00, W Strength 350, 14.5% Protein), Tradizionale 00 MD (Type 00, W Strength 305, 14% Protein), Tradizionale 00 RP (Type 00, W Strength 240, 12.5% Protein) Molino Quaglia: Petra "Chef" (Type 00, W Strength 220, 11.5% Protein), Petra 0101 Bread Petraviva (Type 1, W Strength 405), Petra 0102HP (Type 1, W Strength 330, 13.5% Protein), Petra 3HP Tipo 1 (Type 1, W Strength 280, 13% Protein), Petra 5009 (W Strength 260, 11.5% Protein), Petra 5010 (Type 0, W Strength 320, 12.65% Protein), Petra 5020 (W Strength 355, 13.75% Protein), Petra 5037 "Unica" (Type 0, W Strength 320, 13.25% Protein), Petra 5046 (Type 0, W Strength 200, 11.25% Protein), Petra 5063 "Special" (Type 0, W Strength 270, 12.75% Protein), Petra 5072 (Type 0, W Strength 330, 13.85% Protein), Petra 5078 (Type 0, W Strength 365, 13.7% Protein), Petra 6384 Panettone & Pastries (Type 00, W Strength 380, 16% Protein), Petra 7210 Frying Flour, Molino Scoppettuolo: Pizzeria Classica (Type 00, W Strength 260, 13.5% Protein), Pizzeria Reginella (Type 00, W Strength 300, 12.5% Protein), Tradizionale Pizzeria (Type 00, W Strength 230, 12.5% Protein) Molino Signetti: 00 BLU (Type 00, W Strength 290, 13% Protein), 00 ORO di Napoli (Type 00, W Strength 320, 13.5% Protein), 00 VERDE Premium (Type 00, W Strength 360, 14.5% Protein), BELLA ROMANA Mix (W Strength 340, 14% Protein), Focaccia Ligure (Type 0, W Strength 280, 13% Protein), Oro di Napoli Tipo 0 (Type 0, W Strength 290, 13% Protein), Pane di una Volta (Type wholemeal, W Strength 280, 13.5% Protein), Pinsa Romana Mix (W Strength 320, 14% Protein), Pizza Tonda Napoletana Mix (W Strength 300, 13% Protein), SG49 Blu Tipo 00 (Type 00, W Strength 260, 12.5% Protein), Tipo 0 Pizza Classica (Type 0, W Strength 260, 12.5% Protein), Tipo 1 RICCA (W Strength 310, 14.5% Protein) Molino Spadoni: Gran Mugnaio Pizza 00 (Type 00, W Strength 245, 12.5% Protein), PZ1 Al Taglio (Type 00, W Strength 170, 11% Protein), PZ3 Pizza Classica (Type 00, W Strength 295, 12.5% Protein) Molino Vigevano: Costiera (Type 0, W Strength 310, 13.6% Protein), Moreschina (Type 0, W Strength 280, 14.3% Protein), Moreschina Ricca (Type 1, W Strength 280, 14.3% Protein), Organic Pinsa Romana (W Strength 280, 12% Protein), Organic Professional (Type 0, W Strength 235, 11.5% Protein), Pizza in Teglia (Type 0, W Strength 350, 14% Protein), Pizza Piuma (Type 00, W Strength 220, 11.4% Protein), Pizza Spolvero Media (W Strength 200, 11% Protein), Tipo 1 Pizza (W Strength 300, 14.5% Protein), Tramonti Oro (Type 0, W Strength 345, 14.5% Protein), Vera Napoli (Type 0, W Strength 260, 13% Protein), Vesuvio (Type 0, W Strength 280, 14.5% Protein) Moul-Bie: T45 Farine à Pizza (W Strength 280, 12% Protein), T55 Professional (Type 550, 11% Protein) Moulin Bourgeois: T55 Tradition (W Strength 190, 12% Protein), T65 Tradition (W Strength 200, 12% Protein) Moulin de la Borie: T65 Blé Tradition (Type 650, W Strength 200, 11.5% Protein) Moulin de Versailles: T55 Farine de Boulanger (W Strength 190, 11% Protein) Nagyi Titka (GoodMills): Pizzaliszt 00 Típus (Type 00, 12% Protein) Neapolitan Express: Tipo 00 Pizza Flour (Type 00, W Strength 260, 12% Protein) Pernerka: Pšeničná hladká extra silná mouka (14% Protein) Pillsbury: Best All Purpose (W Strength 220, 11.9% Protein), Bread Flour (W Strength 280, 12.5% Protein) Pirkka Parhaat: Erittäin Vahva Pizzajauho 00 (Type 00, W Strength 350, 14% Protein), Keskivahva Pizzajauho 00 (Type 00, W Strength 260, 12% Protein) Podlaskie Mąki Ekologiczne (Bio Life): Mąka Orkiszowa Jasna Typ 550 BIO (14% Protein) Polselli: Ideale (Type 00, W Strength 220, 11% Protein), Italiana (Type 1, W Strength 300, 12% Protein), La Romana (Type 0, W Strength 360, 15.5% Protein), Organica BIO (Type 00, W Strength 220, 12.5% Protein), Polselli Classica (Type 00, W Strength 270, 11.5% Protein), Polselli Super (Type 00, W Strength 320, 12.5% Protein), Vivace (Type 00, W Strength 290, 13% Protein) Polskie Młyny: Basia Tortowa Extra 😉 (10% Protein), Mąka krupczatka typ 500 (Type 550, 10% Protein), Szymanowska luksusowa typ 550 (Type 550, 11.5% Protein), Szymanowska typ 00 (do pizzy) (Type 00, 11% Protein), Żytnia mąka chlebowa typ 720 (Type rye, 6.5% Protein), Żytnia mąka razowa typ 2000 (Type rye, 5% Protein) PZZ Białystok: Mąka na Pizzę Horeca (Type 00, W Strength 210, 11.5% Protein) PZZ Kraków: Mąka Pszenna Tortowa (Type 450, 10.6% Protein), Poznańska (Type 550, 10.5% Protein), Wrocławska (Type 550, 10% Protein) Ramlösa Kvarn: Tipo 00 Vetemjöl (Type 00, 13% Protein) Roland: Pizza Mehl (Type 00, W Strength 270, 12% Protein) Rösselmühle: Pizzamehl Type 700 (Type 0, 13% Protein) Ruggeri: Pizza Tipo 0 (Type 0, W Strength 240, 11.5% Protein) Shepherd's Grain: High Protein Bread Flour (W Strength 320, 13% Protein) Shipton Mill: Canadian Plains Strong Bread Flour (W Strength 380, 14% Protein), Organic White Flour (W Strength 250, 11.5% Protein) Tesco: Strong White (W Strength 270, 12.5% Protein) ToTa!: ToTa! Mąka do Pizzy Typ 00 (Type 00, W Strength 190, 9.2% Protein) Trader Joe's: Italian Tipo 00 Flour (Type 00, W Strength 250, 11.5% Protein) Valsemøllen: Tipo 00 Grano Tenero W320 (Type 00, W Strength 320, 14% Protein), Tosca Farina Pizzamel (Type 00, W Strength 285, 12.5% Protein) W & H Marriage & Sons: Manitoba (W Strength 350, 13.8% Protein), Organic Strong White (W Strength 280, 13% Protein), Pizza Flour Tipo 00 (Type 00, W Strength 280, 12% Protein) Waitrose: Waitrose Italian 00 (Type 00, W Strength 280, 14.1% Protein) Wieshofermühle: La Farina del Padrone Luca (Type 00, 13.5% Protein) ZZZ Zamość: ZZZ Mąka na Pizzę Typ 00 (Type 00, W Strength 320, 12.3% Protein)
