the prime ingredient

G E N E R A L C ATA L O G U E

the prime ingredient

CONTENTS

INTRODUCTION

FLOURS FOR PROFESSIONAL APPLICATIONSFrumenta Professionale lineGMI Oro line for breadmakingPasticceria Delì linePizza Smile lineL’Arte della pastaBakery mixesBakery processing aids

FLOURS FOR DOMESTIC APPLICATIONSFrumenta lineGMI Cuore lineGMI Biologica lineGMI Mais lineVitamill

FLOURS FOR INDUSTRIAL APPLICATIONSSpecialities for bread, pastry and pizza Specialities for pasta Strengthened type National type Biscuit typeWheatgerm and baby food By-products

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For almost two centuries now, Grandi Molini Italiani (GMI) have devoted themselves to milling and offering the best flour, the widest choice, and personalized service.But above all they provide the cornerstone ingredient for their clients: the ideal flour for satisfying the customer, every day of the year.

A GREAT MILL AT YOUR SERVICEGMI is the leading Italian milling group and one of the leaders in Europe.Food manufacturers, supermarket chains, wholesalers and bakeries can depend on our integrated supply chain. A system which grows year by year, making sure we’re always able to support you with efficiency and quality.

WHEAT, FLOUR, SEMOLINA

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We don’t stop at providing the best flour. We supply it exactly the way our clients want it because we know how valuable their time is.We want to gain keep their loyalty, day after day, year after year.

A GROUP OF PROFESSIONALS AT YOUR SERVICEOur experienced, reliable and responsive sales network and aftersales team of technologists and experts are familiar with every aspect of your “primary ingredient”.

THE PRIME INGREDIENT - WHEN, HOW AND WHERE YOU WANT IT

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WE BUILD SAFETYSome companies certify food safety. Other declare or guarantee it. We build it - with a supply chain of just 4 steps, for real control over the process. With a system of a five integrated production facilities to assure efficiency and continuity. With four port of call and five railway connections to ensure prompt deliveries and intelligent logistics. With the most advanced process control technologies.

5 kg 15 kg 25 kg

0,5 kg 1 kg 2 kg 3 kg

THE FLOUR YOU WANT, HOW YOU WANT ITWe produce, pack and ship any type of flour, semolina and semi-finished product. We work together with the biggest brands and supermarkets chains in Italy and abroad. Whatever you want - we can supply it. We give just a few examples of our products and service below.

silo truck

15 to 30 t

container

20 to 40 feet

paper bags

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boxes

1 kg flour bag in boxes of 4/8/9 pack

shrink wrapping film

10x1 kg - 4x1 kg - 20x0.5 kg2x5 kg

(also plastic)

expositors

AVAILABLE SOLUTIONS

pallet

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80x120 Epal (plastic or wood)

80x60 Dusseldorf

12 boxes of 11 packets of 1 kgheight 115 cm, weight 132 kg

pallet 40x60

288 packs of 0.5 kgheight 183 cm, weight 144 kg

pallet 40x60

180 packs of 5 kgheight 110 cm, weight 900 kg

pallet 80x120

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PROFESSIONAL APPLICATIONS

FLOURS FOR

DURUM WHEAT SEMOLINA 5 KgProteins 11%Ideal for fresh durum wheat pasta. It can be used pure or cut with Frumenta common wheat flour type 00 for fresh pasta/lump-free.

REMILLED DURUM WHEAT SEMOLINA 5/15 KgW 170 - P/L 2 - Proteins 12% 5 KgW 200 - P/L 2 - Proteins 13% 15 KgProduced from selected wheat, features good elasticity, absorption and seal, for excellent results in small, large and regional breads and ciabatta.

FLOUR TYPE “0” 5/15 KgW 200 - P/L 0.55 - Proteins 11%Common wheat flour with excellent absorption, ideal for quick processing, for direct doughs and multi-stage mixes. Suited for braided breads, hard pastries and large and small breads. For pastries without yeast like shortbreads, biscuits and doughnuts, etc. For short leavened pizza dough.

FLOUR TYPE “00” 5/15 KgW 200 - P/L 0.55 - Proteins 11%Common wheat flour with excellent absorption, ideal for quick processing, for direct doughs and multi-stage mixes. Its low ash (mineral salt) content makes it whiter and more refined. Suited for braided breads, hard pastries and large and small breads. For pastries without yeast like shortbreads, biscuits and doughnuts, etc. For short leavened pizza dough.

FLOURS AND SEMOLINAS

The new Frumenta flour range for professional use is dedicated to caterers who know how important it is to use high-quality ingredients for traditional Italian products.

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WITH HANDLE

FRUMENTAFLOURS FOR CATERERS

SPECIAL FLOURS FOR PASTA, PIZZA, BREAD AND PASTRY

FLOURS FOR PROFESSIONAL APPLICATIONS

LUMP-FREE FLOUR FOR PASTA 5 Kg W 200 - Proteins 10.5%Lump-free wheat flour type “00”, very white, with a low ash (mineral salt) content, considerably reduces lump formation. Ideal for fresh egg pasta, for delaying oxidation and for firming up gnocchi, pastry creams and béchamel.

MANITOBA FLOUR 5/15 KgW >400 - Proteins 15%Type “00” Manitoba wheat flour with high Proteins content. Suited for firm doughs with many ingredients, and for correcting weaker flours. For breadmaking, risen pastry and pizzas.

PIZZA FLOUR 5/15/25 Kg W 250 - Proteins 13.5%Type “00” wheat flour, ideal for 4-8 hour leavening at ambient temperature and keeping in the refrigerator at 4 °C for up to 2 days. Even when moderately risen, Pizza dough is tasty, fragrant and light. The edge is especially light, tasty and crunchy.

MANITOBA PIZZA FLOUR 15/25 Kg W 310 - P/L 0.4 - Proteins 13.5%Type “00” wheat flour for plate and pan pizzas. For plate pizza, rise for 10 to 16 hours at room temperature or keep in the refrigerator at 4 °C for up to 3 days, also good for strengthening weak flours. Long risen Pizza is very tasty and easy to digest. The crust is tall, brown and delicious, with a crunchy pizza base throughout.

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ORO LINESPECIALTY PRODUCTS FOR MASTER BAKERS

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For almost two centuries now, Grandi Molini Italiani (GMI) have served master bakers with the best flour, the widest choice, and personalized service. But above all they provide the cornerstone ingredient for their clients: the ideal flour for satisfying the customer, every day of the year.

bigas (minimum 22 hours in the biga cell, 18 hours in the room). Suited for very porous, open structured breads with a high water content (over 80%).

0/00 MANITOBA 25 KgW 410 - P/L 0.60 - Proteins 15%High Proteins content and long stability in fermentation. Ideal for medium/long leavened bigas (min 18 hours) and leavened pastry (croissant, colomba, focaccia, brioches and panettone) and for strengthening weaker flours.

TYPE 1 STRONG 25 KgW 390 - P/L 0.50 - Proteins 14.5%Good resistance in fermentation and in biga (direct doughs). Absorption up to 80%. High mineral salt and fiber content. Recommended for ciabatta, open structured and soft bread. The mix of grains gives the finished product a delicate flavour and amber colour.

0/00 CASERECCIO 25 KgW 190 - P/L 0.60 - Proteins 11%Excellent absorption and versatility, suited for fast processing, multi-process mixes and soft doughs with little or no salt. Ideal for large breads (home-made) and light crusts (like Tuscan bread).

00 PANETTONI 25 KgW 330 - P/L 0.55 - Proteins 13.5%Selected Proteins for outstanding workability. Ideal for the final dough of panettone, or where long leavening is required (min. 17 hours).

PIZZA E FOCACCIA 25 KgW 270 - P/L 0.50 - Proteins 13%Flour produced with selected grain for high water absorption, good elasticity and volume, for direct doughs and multi-stage mixes. For pizzas and focaccia in the pan, we recommend using at least 65% water and reducing the amount of dough into the pan to obtain a crisp and digestible product.

GENZANO 25 KgW 200 - P/L 0.55 - Proteins 12%Excellent absorption for direct doughs. Rich in fibre, it is characterized by the particular composition: it contains a percentage of medium-large bran particles which gives flavour and taste to the bread. The finished product is crisp and sweet.

0 SOFFIATE 25 KgW >450 - P/L 0.55 - Proteins 17%High absorption, excellent results in breadmaking, highly elastic and versatile, ideal for long fermentation

REMILLED SEMOLINA AND WHOLEMEAL FLOUR

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BASE 25 KgW 160 - P/L 0.55 - Proteins 11%Flour for direct, short fermentation dough. Ideal for braided bread, hard pasta, bread sticks and common bread or doughs which need little strength. Also used for dry pastry and to cut stronger flours to make them faster to work.

BISCUIT 25 KgW 120 - P/L 0.50 - Proteins 9%Fast leavening flour. Ideal for short pastry, tarts and biscuits. The low gluten content ensures the finished product remains friable over time without the need to add starch.

SPECIAL REMILLED SEMOLINA 25 KgW 230 - Proteins 13%Produced with select grain, its stands out for its excellent elasticity, absorption and holding properties. Ideal for small breads (ciabatta) and large breads (pugliese). Also works well with fermentation cells.

STRONG WHOLEMEAL 25 KgW 350 - P/L 0.60 - Proteins 14.5%Good holding and absorption, ideal for bigas (13-14 hours) and direct doughs, also for ciabatta and small breads.

ITALIA WHOLEMEAL 25 KgW 230 - P/L 0.60 - Proteins 12%Calibrated and strengthened flour, ideal for large breads with high fibre and mineral salt content.

FLOURS FOR PROFESSIONAL APPLICATIONS

FLOUR FOR MEDIUM FERMENTATIONindirect dough (6/14 hours)

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0 255 SX 25 KgW >260 - Proteins 12% - With vitamin C (ascorbic acid)For use with small/no improver content. Suited for sliced breads. The vitamin C provides better holding in both direct doughs and in fermentation cells.

0 245E 25 KgW 240 - P/L 0.45 - Proteins 12.5%Very workable and elastic. Ideal for multi-process doughs, French bread, medium fermentation plate pizza, focaccia and for increasing elasticity where required.

0/00 235 25 KgW 230 - P/L 0.55 - Proteins 12%Versatile bread with good holding even in the fermentation cell. Ideal for hard breads and direct doughs.

0/00 295 25 KgW 300 - P/L 0.55 - Proteins 13%Versatile and highly absorbent, the ideal flour for medium/long fermentation and refreshing bigas. Suited for baguette, sandwich bread and flavoured breads, or where improvers are not used.

0 265 SX 25 KgW >300 - P/L 0.7 - Proteins 13% - With vitamin C (ascorbic acid)High absorption flour. The vitamin C provides excellent holding in fermentation and makes improvers unnecessary. Ideal for fermentation cells. Suited for baguette and soft bread (like hamburger buns).

0/00 265 25 KgW 270 - Proteins 13%Very versatile flour, ideal for medium/long fermentation doughs and for refreshing bigas. Ideal for sliced bread, baguette and fermentation cells.

0 260 SX 25 KgW>290 - Proteins 13% - With vitamin C (ascorbic acid)For use with small/no improver content. The vitamin C provides better holding in fermentation. Ideal for medium/long fermentation and for refreshing bigas. Suited for sliced bread, baguette etc.

FLOUR FOR LONG FERMENTATIONindirect dough (12/24 hours)

FLOUR FOR SHORT LEAVENINGdirect dough (2/6 hours)

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0 405 25 KgW >400 - P/L 0.55 - Proteins 15%Very stable, suited for long fermentation bigas (minimum 18 hours). Ideal for standard hydration ciabatta.

0/00 365 25 KgW 370 - P/L 0.55 - Proteins 14%Excellent workability. Ideal for ciabatta and fermented products with many ingredients (panettone, pandoro, colomba) or bigas fermented for at least 16 hours.

0 325 E 25 KgW 320 - P/L 0.40 - Proteins 13.5%Highly workable, excellent elasticity, strength and performance. Ideal for puff pastry and croissants when cut with Manitoba. Also good for long fermentation plate pizzas (minimum 12 hours).

0/00 205 25 Kg W 200 - P/L 0.55 - Proteins 11%Good absorption. For fast processing, direct and multi-stage doughs. Ideal for braided breads, hard pasta, Puglia style bread, etc.

FLOURS FOR PROFESSIONAL APPLICATIONS

PASTICCERIADELÌ LINE

SELECTED FLOURS FOR MASTER PASTRY CHEFS

DELÌ VIOLET 25 KgW 310 - P/L 0.4 - Proteinse 13.5Highly workable flour for puff pastry and croissant, products which require excellent elasticity. For large croissants, we recommend cutting with Delì manitoba.

DELÌ BROWN (MANITOBA) 25 KgW>400 - P/L 0.6 - Proteins 15Highly stable with a high Proteins content. Recommended for doughs with many ingredients (babà, panettone, pandoro) or long fermentation. Also ideal for natural leavening.

Designed for master pastry chefs looking for a top quality product with the workability and flavour required to satisfy even the most demanding palate.

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DELÌ BLUE 25 KgW 370 - P/L 0.55 - Proteins 14Select gluten ensures excellent workability. Ideal for the final dough of panettone or long fermentation with a large amount of candied fruit.

DELÌ GREEN 25 KgW 130 - P/L 0.55 - Proteins 9Ideal for shortbreads, tarts, biscuits etc. No need to add starch, the final product is highly friable.

GAUDIUM 15 Kgprofessional mix for common desserts and regional recipes. Ideal for panettone, colomba, pandoro and focaccia. With natural yeast.

CREAM 10 KgMix for cooked and cold cream. A practical, functional product with reliable performance, resistant to cooking and freezing, and reduced water/milk loss.

CROISSANT 15 KgMix for brioches and croissants fermented directly or in the refrigerator cell. Stands out for its easy working and leavening, constant performance, good growth and keeping of the volume.

DELÌ RED 25 KgW 230 - P/L 0.55 - Proteins 12Versatile flour with numerous functions, its high starch content makes it ideal for pastry creams. Also very suited for puff pastry.

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MIXES

FLOURS FOR PROFESSIONAL APPLICATIONS

PIZZA SMILE

THE LINE OF HIGH PERFORMANCE PROFESSIONAL PIZZA FLOURS

PIZZA REALE 25 KgW > 370 - P/L 0.5 - Proteins 14% Pizza Reale is produced with Manitoba grain and a mix of Canadian and North American grains of great strength and tightness. Pizza Reale is suited for: - keeping in the refrigerator or chilled storage at 4 °C from 3 up to 6 days - strengthening weak flours. Use 1.85 kg of Pizza Reale per litre of water. The resulting dough will be softer but will firm up during fermentation.

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Pizza Smile is a line of professional pizza flours, designed to give the most demanding pizza chefs a product with excellent workability and superior finished product. The main feature of Pizza Smile products is the amount of water absorbed by the dough, which means more batches of dough from a sack of flour compared to traditional flours.

PIZZA ITALIA 25 Kg W > 300 - P/L 0.45 - Proteinse 13.5% Produced with American grain balanced with European grain which gives great elasticity and tightness. Pizza Italia is suited for:- fermentation from 10-16 hours at room temperature- chilled storage at 4 °C for up to 3 days - strengthening weak flours.

PIZZA AL PEZZO 25 Kg W 270 - P/L 0.5 - Proteins 13% Produced with a blend of European and American grains, Pizza al Pezzo is suited for pizza and

focaccia in the pan. It is light, friable, crispy and easy to digest with its open structure. We recommend using 1.5 kg of Pizza al Pezzo per litre of water.The resulting dough is very soft.

PIZZA NAPOLI 25 Kg W 250 - Proteins 1.5%A common wheat flour made with selected European grains combined with North American grains. Pizza Napoli is suited for:- fermentation of 4-8 hours at room temperature- keeping in the refrigerator at 4 °C up to 2 days.

PIZZA SORRISO 25 KgW > 210 - P/L 0.55 - Proteins 11% Pizza Sorriso is made with common European and Italian wheat.Pizza Sorriso is suited for:- fermentation for 2-5 hours at room temperature- keeping in the refrigerator at 4 °C for at most 1 day.

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FLOURS FOR PROFESSIONAL APPLICATIONS

L’ARTE DELLA PASTA

COARSE SEMOLINA 25 KgDry gluten 10% - Proteins 11% Particle size semolina. Stiffer in working. For fresh and dry extruded pasta, ideal for maintaining “al dente” texture.

DELUXE SEMOLINA 25 KgDry gluten 11% - Proteins 12% Fine grain semolina. Excellent extensibility, ideal for leavened products, fresh puff pastry and dry pasta.

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SPECIALTY FLOURS AND SEMOLINAS FOR MASTER PASTA MAKERS

Increased strength and more resistance to working by machine, great duration and resistance to cooking, outstanding elasticity: these are the principal characteristics of Arte della Pasta specialty flours and semolinas.

GRANITO 25 KgDry gluten 9% - Proteins 10.5% Very light coloured flour, with low ash content.

00 FOGLIA ROSSA 25 KgW 200 - Dry gluten 9.5% - Proteins 10.5% Fine grain flour, very white (low ash content: 0.4%) and versatile, good for a wide variety of doughs. For dry and

00 FOGLIA ORO 25 KgW 250 - Dry gluten 10.5% - Proteins 11.5%Very white flour (low ash content: 0.4%). Ideal for piadine and tigelle or dry and fresh pastas which need greater strength and resistance to working in machines.

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FLOURS FOR PROFESSIONAL APPLICATIONS

MULTIC’È 15 KgMultic’è is a high quality mix which combines natural yeast and selected cereals in a perfectly balanced mix, richer in cereals and seeds, with a light colour, a balanced sweet/bitter flavour, and the pleasant aroma of sunflower seeds. Also contains oat flakes, sesame seeds, barley and germinated cereal flours.

GRAN SARACENO 15 KgGran Saraceno is an innovative mix which, thanks to a special thermodynamic treatment, keeps the majority of the natural characteristics of buckwheat, with its high nutritional content and ease of digestion, ideal for preparing flavoursome bakery products.

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PANE ARTIGIANALEMIXESINNOVATION BY TRADITIONGMI semi-finished products are special flours produced with selected grains and cereals of the highest quality and mixed to perfection, designed to combine all the flavour of good bakery bread with time savings and unbeatable product quality.

BY TRAGMI semi-finisproduced withhighest qualityto combine allwith time savin

PAN DEI MAYA 15 KgProduced with select, OGM-free, particularly glassy maize. Pan dei Maya is a high performance mix which gives bakery bread the characteristic golden colour, sweet flavour and rich aroma of maize.

CUOR DI SOIA 15 KgMix for soy bakery products, lightweight and satisfying, ideal for balancing any diet.

RUSTICOTTO 15 KgBalanced mix for producing cereal and seed based products. Contains 8 cereals and seeds: common wheat, germinated wheat, rye, oats, barley, sunflower, sesame, brown and golden linseed. Exceptionally easy to work.

SOL DI SEGALE 15kg Mix for rye bakery products. Gives a darker, harder, more aromatic dough. High rye content.

LINGOTTO 25 KgLingotto mix gives a handy, tasty, fibre-rich sliced bread without preservatives which lasts for more than a week.

LINGOTTO PIÙ GIORNI 25 KgLingotto Più Giorni mix, thanks to the addition of sorbic acid, makes it possible to make sliced bread which lasts for more than a month!

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FLOURS FOR PROFESSIONAL APPLICATIONS

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PANE ARTIGIANALEBAKERY PROCESSING AIDS

RINASCENTE bag of 25 KgRinascente is a high-performance mix breadmaking aid, designed for use in all chilling technologies and especially suited for hand-made breads. Ideal for fermentation cells and direct doughs. Can also be used for producing frozen pre-leavened bread.

EQUILIBRIObag of 15 KgHigh performance mix breadmaking aid, especially suited for balancing the behaviour of flours during the breadmaking process. Dose: 0.3 - 1% in flour for direct doughs. No product label requirement.

GMI has translated the experience and needs of the finest Italian bakers into innovative technologies which offer genuine improvements. The result is a line of product capable of satisfying the growing requirement for authenticity, naturalness and safety, as well as making the breadmaker’s task easier, simpler and more natural.

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MELIORbag of 15 kgBreadmaking aid based on natural yeast for direct, fermentation cell and frozen doughs.Dose: 0.5% - 1% for direct dough flours. 1-1.5% for fermentation cell doughs.Label declaration: natural yeast only.

EVOLUTIONbag of 25 KgNatural breadmaking aid, ideal for direct doughs and all types of bread. Dose: 0.5 - 1.5% of flour used for direct doughs. Label declaration: no requirement.

GRAN MADRE bag of 15 kgNatural dried yeast for the flavour of traditional bread.Dose: 3 to 5%. Label declaration: natural yeast only. Gran Madre yields a bread with low beer yeast content (up to 0.05%).

FLOURS FOR PROFESSIONAL APPLICATIONS

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DOMESTIC APPLICATIONS

FLOURS FOR

FLOUR TYPE “0” 1 KgGeneral purpose common wheat flour.FLOUR TYPE “00”

0,5/1 KgGeneral purpose common wheat flour. Its low ash (mineral salt) content makes it whiter and more refined.

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FRUMENTA

THE PRIME INGREDIENT OF SMART CUISINE

Every foody knows how important quality, versatile raw ingredients are. Frumenta flours and semolinas are ideal for every day and every recipe: they never disappoint and always give the expected flavour, texture and colour. Available in 1 kg ecological paper bags.

FLOURS FOR DOMESTIC APPLICATIONS

DURUM WHEAT FLOUR1 KgVery fine grain, ideal for homemade pasta, whether worked by hand or machine, and for typical Italian desserts.

LUMP-FREE PASTA FLOUR 1 KgWhite wheat flour type “00” with very fine grain, very white, ideal for homemade pasta. Considerably reduces lump formation in creams and béchamel.

DURUM WHEAT SEMOLINA1 KgIdeal for homemade pasta and typical Italian breads and desserts.

WHITE CEREAL BREAD MIX WITH NATURAL YEAST1 KgThe white cereal bread mix is composed of high quality common wheat flour mixed with the best natural yeast and is rich in cereals and seeds. Its balanced raw fibre and Proteins content yields a light coloured bread with a balanced sweet and bitter flavour and the pleasant aroma of whole sunflower seeds.REMILLED DURUM

WHEAT SEMOLINA1 KgIdeal for Puglia and Sicilia style bread and typical Italian desserts.

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GMI CUORE LINE

SPECIALTY FLOURS FOR PIZZA, DESSERTS AND BREADFor the consumer who demands total quality.

IDEAL PIZZA FLOUR 1 KgWhite wheat flour type “0”, ideal for pizza. Compared to general purpose flours, it can absorb more water during preparation, is more elastic and leavens to perfection.

IDEAL DESSERT FLOUR 1 KgWhite wheat flour type “00”, ideal for desserts. Facilitates leavening and is more stable - i.e. more resistant to leavening - than a general purpose flour.

MANITOBA FLOUR, IDEAL FOR BREAD AND LEAVENED DESSERTS 1 KgWhite wheat flour type “00”, produced with Canadian Manitoba wheat, ideal for leavened desserts and homemade bread using commercially available machines.

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...ci metteil cuore...ci metteil cuore

INSTANT YEASTWITH FLOUR AND

INSTANT YEASTWITH FLOUR AND

NATURAL YEASTWITH FLOUR AND

PIZZA MIX 1 KgMix of white wheat type 0 and instant yeast for pizza and focaccia.

DESSERT MIX 1 KgMix of white wheat type 00 and instant yeast for desserts which do not need long fermentation times.

BREAD AND LEAVENED DESSERT MIX 1 KgMix of Manitoba white wheat type 00 and natural yeast for homemade breads, whether made by hand or in the machine, as well as leavened desserts like donuts, pandoro, panettone and rose cake.

GMI mixes are the ideal solution for those who prefer a single product: flour and yeast in one. And without compromising the genuine flavour of tradition, these are innovative products which include leavened bread and dessert mixes with Manitoba flour and natural yeast, ready for use straight out of the bag.

MIXES FOR PIZZA, DESSERTS AND BREAD

Kg

, e,

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FLOURS FOR DOMESTIC APPLICATIONS

BIOLOGICA LINE

NATURAL ALTERNATIVES FOR THE MODERN CONSUMERGMI’s Biologica products are made with the best wheat from Austria - which is the European country with the highest percentage of land dedicated to organic crops - to satisfy the most demanding and modern consumers.

FLOUR TYPE 00 1 KgGeneral purpose organic common wheat flour. Its low ash (mineral salt) content makes it whiter and more refined.

DURUM WHEAT SEMOLINA 1 KgOrganic semolina ideal for homemade pasta and Italian desserts.

KAMUT® FLOUR 1 KgOrganic Kamut® flour, the ancient cereal which contains 20 to 40% more Proteins than traditional wheat, with its intense flavour and ease of digestion, is the solution for new flavours, and for food intolerance problems.

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SPECIALTY FLOURS FOR SPECIAL POLENTA

EASILY DIGESTIBLEMIX FOR WHOLEMEAL PRODUCTS

MAIZE LINE VITAMILL

BRAMATA YELLOW POLENTA 1 Kg Bramata is a rough stone-milled polenta flour for flavoursome dishes, browned with melted cheese.

-20 MIX FOR WHOLEMEAL BREAD, PIZZA, PASTA AND DESSERTS 1 Kg -20 is a wholemeal common wheat mix, high in fibre, vitamins and minerals. A nutritious balanced product for hand or machine made bread, which yields delicious pizza and light focaccia, crispy breadsticks or homemade pasta.

WHITE POLENTA 1 KgFioretto maize flour is finer than Bramata and is used not only for polenta but also for rice and maize pasta, for dusting, for maize bread and desserts and biscuits.

-20 BISCUITS pack of 200 gUnique flavour, special fragrance - wholemeal biscuits with Vitamill -20 are the ideal start to the day or mid-day snack.YELLOW INSTANT POLENTA 0.5 Kg

Parboiled maize flour for delicious instant polenta.

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FLOURS FOR DOMESTIC APPLICATIONS

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INDUSTRIAL APPLICATIONS

FLOURS FOR

THE BEST FLOURS AND SEMOLINAS WHEN, HOW AND WHERE YOU WANTGMI produces custom flours and semolinas for all large and small food and other industrial purposes. The following are just some of the flours and semolinas we supply in bulk or in foodsafe paper bags.

0 MANITOBAW 400 - P/L 0.55 - Proteins 15%Ideal for the production of long fermentation bigas or to strengthen weaker flours.

0/00 PREGIATAW 380 - P/L 0.7 - Proteins 14%Ideal for the production of 14 hour bigas.

0 CIABATTAW 370 - P/L 0.55 - Proteins 14%Ideal for the production of bigas (at least 14 hours) and ciabatta.

0/00 FORTEW 370 - P/L 0.55 - Proteins 14%Ideal for the production of bigas (at least 14 hours).

0 BRIOCHESW 340 - P/L 0.55 - Proteins 14%Ideal for brioche dough and long leavened products.

0 PIZZA SW 310 - P/L 0.5 - Proteins 13.5%Ideal for medium and long leavened dough and pizzas.

SEHYOGMandfollosup

0 MW 4Ideafermwea

0/0W 3Ideabiga

0 CIW 3Idealeas

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0 SPECIALEW 310 - P/L 0.55 - Proteins 13.5%Ideal for medium-long leavened dough.

RIMACINATO PLUSW 250 - Proteins 13.5%Good COLOR and Proteins content for bakery products

RIMACINATO SPECIALEW 250 - Proteins 13%Remilled durum wheat semolina for small bakeries.

FLOURS FOR INDUSTRIAL APPLICATIONS

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RIMACINATOW 230 - Proteins 12%Remilled durum wheat semolina for breadmaking.

RIMACINATO DELUXEW 200 - Proteins 13%Remilled durum wheat semolina for bakery bread.

0/00 ESSICCATAProteins 10%Suitable for preparing mixes and other special applications

SEMOLINADry gluten 11% Suitable for dry and fresh pasta.

FINE SEMOLINADry gluten 11% Fine grain semolina, suitable for dry and fresh pasta

COARSE SEMOLINADry gluten 11% Good absorption with particle size, ideal for fresh pasta.

HIGH PROTEIN SEMOLINADry gluten 11% - Proteins 12%Special semolina for extruded pastas.

WHOLEMEAL SEMOLINAProteins 11,5%Special semolina for wholemeal pasta.

KRONOS SEMOLINADry gluten 12.5% - Proteins 13.5%Made from high Proteins content North American Desert Durum wheat, ideal for special pastas.

PREMIUM SEMOLINADry gluten 12.5% - Proteins 13,5%Special semolina for extruded pastas.

ORGANIC SEMOLINADry gluten 9%Ideal for organic pastas.

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SEMOLINADry gluten 11% Suitable for dry

FINE SEMOLINADry gluten 11% Fine grain semdry and fresh p

COARSE SEMODry gluten 11% Good absorptiosize, ideal for f

HIGH PROTEINDry gluten 11% Special semolinpastas.

SEMOLATODry gluten 11.5% - Proteins 13%Ideal for special dry pastas.

DURUM WHEAT FLOUR Proteins 11.5%Ideal for homemade pasta and traditional desserts.

GRANITODry gluten 9% - Proteins 10%Very light coloured flour with with low ash content. Ideal for dusting and gnocchi.

0 SPOLVEROFlour with low particle dispersion, designed for dusting bread, pizza and frames.

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0/00 PIZZA RW 270 - P/L 0.5 - Proteins 13%Ideal for medium and long leavening and for pizza.

0 R PLUSW 270 - P/L 0.55 - Proteins 13%Ideal for medium and long fermentation doughs.

0 RINFORZATAW 230 - P/L 0.55 - Proteins 12%Ideal for medium and long fermentation doughs.

FLOURS FOR INDUSTRIAL APPLICATIONS

0/00 TRAMEZZINOW 290 - P/L 0.55 - Proteins 13%Ideal for medium and long leavening and for sliced bread sandwiches.

00 BAULETTOW 210 - P/L 0.55 - Proteins 11%Flour for soft sliced bread.

0 CRACKERW 200 - P/L 0.5 - Proteins 11%Ideal for direct doughs with short leavening, such as crackers.

0 FETTEW 200 - P/L 0.5 - Proteins 11%Good absorption flour. Ideal for

worked bread and direct doughs with short leavening.

0/00 NAZIONALEW 200 - P/L 0.55 - Proteins 11%Good absorption flour. Ideal for worked breads and direct doughs with short leavening.

0 PIZZAW 200 - P/L 0.5 - Proteins 11%Ideal for direct doughs like pizza with short leavening.

0 GRISSINOW 170 - P/L 0.5 - Proteins 11%Ideal for doughs with little strength, and for breadsticks.

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BISCUITW 120 - P/L 0.5 - Proteins 9%A flour that yields excellent friability even without adding starch. Good for short pastry for tarts and biscuits.

WAFERW 80 - P/L 0.4 - Proteins 9%Ideal for the production of wafers, waffles and ice-cream cones.

WHEATGERMWheat germ is the embryo of the common wheat plant and is taken from the root of the grain. It is one of the most Proteins rich natural foods. It can be used in breadmaking or for oil extraction.

BABY FOOD Flours for babyfood manufacture, subject to special controls and certified processes.

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FLOURS FOR INDUSTRIAL APPLICATIONS

GMI produces and sells all the by-products of wheat milling for the animal feed industry. We can deliver large quantities of pellets by boat, rail or road. In particular, we can deliver up to 2,400 tons of product by sea to

COMMON WHEAT CRUSCHELLOCruschello is a bran which is even finer and more Proteins rich than normal bran, and is typically used as a feed for both ruminants and non-ruminants.

COMMON WHEAT MEALMeal is the final extraction of wheat milling.

COMMON WHEAT MIDDLINGSMiddlings, the flour which remains stuck to the by-product leaves, is very dark due its high ash content. It is rich in starch and low in fibre. It cannot be used for breadmaking and is intended solely for use as animal feed.

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PELLETSBran pellets.

LEAF BRANCereal milling waste, composed of the outer layers of the grains with nearly all the flour removed. Rich in fibre, low in starch.

GROATSGroats are similar to cruschello, but composed of even finer and starchier particles.

DURUM WHEAT MEALThe final extraction of wheat milling.

DURUM WHEAT MIDDLINGSMiddlings, the flour which remains stuck to the by-product leaves, is very dark due its high ash content. It is rich in starch and low in fibre. It cannot be used for breadmaking and is intended solely for use as animal feed.

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FLOURS FOR INDUSTRIAL APPLICATIONS

- October 2011 -

OUR VISION

OUR MISSION

The planet’s resourcesare not inexhaustible andmust be used wisely.

GMI aims to use itsresources intelligently and toexploit to the full the contentsof every grain its transforms.

I - 45100 ROVIGO - Via Aldo Moro, 6 - Ph. +39.0425.209111Fax +39.0425.209150 - info@grandimolini.it - www.grandimolini.it