New products
Primosale is a soft and fresh cheese. Cut into cubes flavors salads; cut into slices of half a centimeter can be roasted in a non-stick pan or a...
Creamy and spreadable, fresh milk tomini 100% Canavese vaccine. Caseificio Garda, the pleasure of handmade cheese.
Would you like to try all theMolino Borra cakes to find your favorite?Eterai is the solution! In a 100g bag you will find yellow corn cakes, red...
Thanks to the characteristics of white corn, thin and delicate cakes are obtained, with a sweet aftertaste that reminds the palate of the flavors...
Máthema is a red corn cake derived from a natural cross between ancient varieties of South American corn and Italian corn.The result is a rustic,...
Paper box with exclusive illustration by Petra Zublasing. Contains Leo tablets in the mixed thirst-quenching taste.Limited edition! Each zodiac...
L'Alvà Forno diffuso uses only semi-wholemeal flours of the Canavese territory ground to stone and sourdough.
For the month of May L'Alvà has thought of a rich and tasty bread: Senatore Cappelli durum wheat, broad beans and guanciale! Only sourdough and...
Molino Enrici is a company with a long tradition of craftsmanship,whose history over a hundred years is intertwined with that of the homonymous family that founded it and still manages it today.
From the end of the nineteenth century to today five generations of millers have given birth, grow, resist a production reality at the forefront of milling art, able to pass on wise experiences to always develop new products.
Continuous search for quality and complete food safety,innovation respectful of tradition and attention to the customer have allowed the Molino Enrici to go through over one hundred and twenty years of history and still be a living, proactive and recognized activity.
Just the best of finely ground fiber and wheat germ!Wheat germ is a real concentrate of nutrients including amino acids, fatty acids, mineral salts...
The flours of seeds,about 90% desulsold, maintain the nutritional peculiarities widely recognized and appreciated, while rebalancing the fat...
Ingredients: whole wheat flour, broken soybeans, rye flour, oats, barley, sly, alpha amilase, emulsifier E742, agent E300
The flours of seeds,about 90% desulsold, maintain the nutritional peculiarities widely recognized and appreciated, while rebalancing the fat...
Ingredients: soft wheat flour type "0", whole grain broken soy, soybeans, corn,oats, barley, sesame seeds, flaxseeds,millet, alpha amilase, agent E300
The flours of seeds,about 90% desulsold, maintain the nutritional peculiarities widely recognized and appreciated, while rebalancing the fat...
The flours of seeds,about 90% desulsold, maintain the nutritional peculiarities widely recognized and appreciated, while rebalancing the fat...
Ingredients: flour type "0" of common wheat, reground durum wheat semola, soybeansflour, malted cereal flour
Continuous search for quality and complete food safety, innovation respectful of tradition and attention to the customer have allowed theMolino...
Just the best of finely ground fiber and wheat germ!Wheat germ is a real concentrate of nutrients including amino acids, fatty acids, mineral salts...
Ingredients: soft wheat flour type "00" and corn starch
The flours of seeds,about 90% desulsold, maintain the nutritional peculiarities widely recognized and appreciated, while rebalancing the fat...
Soft wheat flour type 0 for soft and light white bread, in a box or in the oven. Leavening between 4 and 8 hoursIngredients: soft wheat flour type "0"
