Issuu on Google+

the prime ingredient

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


k:HZHUHDVPDOOVWRQHPLOO RQWKHULYHUVLGHDQG VWHSE\VWHSZHEHFDPH WKHOHDGLQJ,WDOLDQPLOOLQJ JURXSDQGRQHRI WKHODUJHVWLQ(XURSHy

the prime ingredient


CONTENTS INTRODUCTION

pag. 4

FLOURS FOR PROFESSIONAL APPLICATIONS Frumenta Professionale line GMI Oro line for breadmaking Pasticceria Delì line Pizza Smile line L’Arte della pasta Bakery mixes Bakery processing aids

pag. 10 pag. 12 pag. 16 pag. 18 pag. 20 pag. 22 pag. 24

FLOURS FOR DOMESTIC APPLICATIONS Frumenta line GMI Cuore line GMI Biologica line GMI Mais line Vitamill

pag. 28 pag. 30 pag. 32 pag. 33 pag. 33

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

pag. 36 pag. 38 pag. 39 pag. 40 pag. 41 pag. 41 pag. 42


WHEAT, FLOUR, SEMOLINA 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 SERVICE GMI 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.

4


THE PRIME INGREDIENT - WHEN, HOW AND WHERE YOU WANT IT 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 SERVICE Our experienced, reliable and responsive sales network and aftersales team of technologists and experts are familiar with every aspect of your “primary ingredient”.

WE BUILD SAFETY Some 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


THE FLOUR YOU WANT, HOW YOU WANT IT We 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 5 kg

boxes 15 kg

25 kg

1 kg our bag in boxes of 4/8/9 pack

shrink wrapping film 10x1 kg - 4x1 kg - 20x0.5 kg 2x5 kg

0,5 kg 1 kg (also plastic)

6

2 kg

3 kg


AVAILABLE SOLUTIONS

pallet

80x120 Epal (plastic or wood)

80x60 Dusseldorf

expositors

12 boxes of 11 packets of 1 kg height 115 cm, weight 132 kg pallet 40x60

288 packs of 0.5 kg height 183 cm, weight 144 kg pallet 40x60

180 packs of 5 kg height 110 cm, weight 900 kg pallet 80x120

7


8


FLOURS FOR

PROFESSIONAL APPLICATIONS

9


FRUMENTA FLOURS FOR CATERERS 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.

FLOURS AND SEMOLINAS

H HANDLE WIT

FLOUR TYPE “0” 5/15 Kg W 200 - P/L 0.55 - Proteins 11%

DURUM WHEAT SEMOLINA 5 Kg 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.

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.

FLOUR TYPE “00” 5/15 Kg W 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.

10

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


FLOURS FOR PROFESSIONAL APPLICATIONS

SPECIAL FLOURS FOR PASTA, PIZZA, BREAD AND PASTRY

LUMP-FREE FLOUR FOR PASTA 5 Kg W 200 - Proteins 10.5%

PIZZA FLOUR 5/15/25 Kg W 250 - Proteins 13.5%

MANITOBA PIZZA FLOUR 15/25 Kg W 310 - P/L 0.4 - Proteins 13.5%

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.

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.

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.

MANITOBA FLOUR 5/15 Kg W >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.

11


ORO LINE SPECIALTY PRODUCTS FOR MASTER BAKERS 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.

00 PANETTONI 25 Kg W 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 Kg W 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 Kg W 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 Kg W >450 - P/L 0.55 - Proteins 17% High absorption, excellent results in breadmaking, highly elastic and versatile, ideal for long fermentation

12

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 Kg W 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 Kg W 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 Kg W 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 (homemade) and light crusts (like Tuscan bread).


FLOURS FOR PROFESSIONAL APPLICATIONS

REMILLED SEMOLINA AND WHOLEMEAL FLOUR BASE 25 Kg W 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 Kg W 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 Kg W 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 Kg W 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 Kg W 230 - P/L 0.60 - Proteins 12% Calibrated and strengthened flour, ideal for large breads with high fibre and mineral salt content.

13


FLOUR FOR MEDIUM FERMENTATION

indirect dough (6/14 hours) 0/00 295 25 Kg W 300 - P/L 0.55 - Proteins 13%

0 255 SX 25 Kg W >260 - Proteins 12% -

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.

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.

0 265 SX 25 Kg W >300 - P/L 0.7 - Proteins 13% -

0 245E 25 Kg W 240 - P/L 0.45 - Proteins 12.5%

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 Kg W 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 Kg W>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.

14

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 Kg W 230 - P/L 0.55 - Proteins 12% Versatile bread with good holding even in the fermentation cell. Ideal for hard breads and direct doughs.


FLOURS FOR PROFESSIONAL APPLICATIONS

FLOUR FOR LONG FERMENTATION indirect dough (12/24 hours)

0 405 25 Kg W >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 Kg W 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 Kg W 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).

FLOUR FOR SHORT LEAVENING direct dough (2/6 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.

15


PASTICCERIA DELÌ LINE SELECTED FLOURS FOR MASTER PASTRY CHEFS Designed for master pastry chefs looking for a top quality product with the workability and flavour required to satisfy even the most demanding palate.

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

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

16


FLOURS FOR PROFESSIONAL APPLICATIONS

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

MIXES DELÌ BLUE 25 Kg

GAUDIUM 15 Kg

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

CREAM 10 Kg

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

professional mix for common desserts and regional recipes. Ideal for panettone, colomba, pandoro and focaccia. With natural yeast. Mix for cooked and cold cream. A practical, functional product with reliable performance, resistant to cooking and freezing, and reduced water/milk loss.

CROISSANT 15 Kg Mix 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.

17


PIZZA SMILE THE LINE OF HIGH PERFORMANCE PROFESSIONAL PIZZA FLOURS 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 REALE 25 Kg W > 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.

18


FLOURS FOR PROFESSIONAL APPLICATIONS

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

PIZZA SORRISO 25 Kg W > 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.

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.

19


L’ARTE DELLA PASTA 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.

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

20


FLOURS FOR PROFESSIONAL APPLICATIONS

GRANITO 25 Kg

00 FOGLIA ORO 25 Kg

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

W 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.

00 FOGLIA ROSSA 25 Kg W 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

21


PANE ARTIGIANALE MIXES INNOVATION BY TRADITION TRA GMI semi-finis 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 savin savings and unbeatable product quality.

MULTIC’È 15 Kg Multic’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 Kg Gran 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.

22


FLOURS FOR PROFESSIONAL APPLICATIONS

PAN DEI MAYA 15 Kg Produced 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.

RUSTICOTTO 15 Kg Balanced 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.

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

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

LINGOTTO 25 Kg Lingotto mix gives a handy, tasty, fibre-rich sliced bread without preservatives which lasts for more than a week. LINGOTTO PIÙ GIORNI 25 Kg Lingotto Più Giorni mix, thanks to the addition of sorbic acid, makes it possible to make sliced bread which lasts for more than a month!

23


PANE ARTIGIANALE BAKERY PROCESSING AIDS 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.

RINASCENTE bag of 25 Kg Rinascente 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 preleavened bread.

EQUILIBRIO bag of 15 Kg High 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.

24


FLOURS FOR PROFESSIONAL APPLICATIONS

MELIOR bag of 15 kg Breadmaking 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.

GRAN MADRE bag of 15 kg Natural 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%).

EVOLUTION bag of 25 Kg Natural breadmaking aid, ideal for direct doughs and all types of bread. Dose: 0.5 - 1.5% of our used for direct doughs. Label declaration: no requirement.

25


26


FLOURS FOR

DOMESTIC APPLICATIONS

27


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.

FLOUR TYPE “0” 1 Kg General purpose common wheat flour.

FLOUR TYPE “00”

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

28


FLOURS FOR DOMESTIC APPLICATIONS

DURUM WHEAT FLOUR 1 Kg

LUMP-FREE PASTA FLOUR 1 Kg

Very fine grain, ideal for homemade pasta, whether worked by hand or machine, and for typical Italian desserts.

White wheat flour type “00” with very fine grain, very white, ideal for homemade pasta. Considerably reduces lump formation in creams and béchamel.

DURUM WHEAT SEMOLINA 1 Kg

WHITE CEREAL BREAD MIX WITH NATURAL YEAST 1 Kg

Ideal for homemade pasta and typical Italian breads and desserts.

REMILLED DURUM WHEAT SEMOLINA 1 Kg

The 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.

Ideal for Puglia and Sicilia style bread and typical Italian desserts.

29


GMI CUORE LINE ...ci mette il cuore

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

IDEAL PIZZA FLOUR 1 Kg White 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 Kg White 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 Kg White wheat flour type “00”, produced with Canadian Manitoba wheat, ideal for leavened desserts and homemade bread using commercially available machines.

30


FLOURS FOR DOMESTIC APPLICATIONS

MIXES FOR PIZZA, DESSERTS AND BREAD

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.

ND WITH FLOUR A AST E Y T INSTAN

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

ND WITH FLOUR A AST E Y T N INSTA

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

ND WITH FLOUR A ST NATURAL YEA

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

31


BIOLOGICA LINE NATURAL ALTERNATIVES FOR THE MODERN CONSUMER GMI’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 Kg General purpose organic common wheat flour. Its low ash (mineral salt) content makes it whiter and more refined.

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

KAMUT® FLOUR 1 Kg Organic 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.

32


FLOURS FOR DOMESTIC APPLICATIONS

MAIZE LINE

VITAMILL

SPECIALTY FLOURS FOR SPECIAL POLENTA

EASILY DIGESTIBLE MIX FOR WHOLEMEAL PRODUCTS

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

WHITE POLENTA 1 Kg

-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.

Fioretto 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 g

YELLOW INSTANT POLENTA 0.5 Kg

Unique flavour, special fragrance - wholemeal biscuits with Vitamill -20 are the ideal start to the day or mid-day snack.

Parboiled maize flour for delicious instant polenta.

33


34


FLOURS FOR

INDUSTRIAL APPLICATIONS

35


THE BEST FLOURS AND SEMOLINAS WHEN, SE H HOW AND WHERE YO YOU WANT GM produces custom ours and semolinas for all large GMI and small food and other industrial purposes. The follo following are just some of the ours and semolinas we sup supply in bulk or in foodsafe paper bags.

63(&,$/,7,(6 )25%5($'3$675< $1'3,==$ 0 MANITOBA M W 400 4 - P/L 0.55 - Proteins 15% Idea Ideal for the production of long ferm fermentation bigas or to strengthen wea weaker ďŹ&#x201A;ours. 0/0 PREGIATA 0/00 W 380 3 - P/L 0.7 - Proteins 14% Idea Ideal for the production of 14 hour biga bigas. 0 CIABATTA CI W 370 3 - P/L 0.55 - Proteins 14% Idea Ideal for the production of bigas (at leas least 14 hours) and ciabatta.

36

0/00 FORTE W 370 - P/L 0.55 - Proteins 14% Ideal for the production of bigas (at least 14 hours). 0 BRIOCHES W 340 - P/L 0.55 - Proteins 14% Ideal for brioche dough and long leavened products. 0 PIZZA S W 310 - P/L 0.5 - Proteins 13.5% Ideal for medium and long leavened dough and pizzas.


FLOURS FOR INDUSTRIAL APPLICATIONS

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

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

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

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

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

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

37


63(&,$/, 63(&,$/,7,(6 )253$6 )253$67$

SEMOLINA Dry gluten 11% Suitable for dry and fresh pasta. FINE SEMOLINA Dry gluten 11% Fine grain semolina, sem suitable for dry and fresh pasta p COARSE SEMOLINA SEMO Dry gluten 11% Good absorption absorptio with particle size, ideal for fresh f pasta. HIGH PROTEIN SEMOLINA Dry gluten 11% - Proteins 12% Special semolin semolina for extruded pastas.

38

WHOLEMEAL SEMOLINA Proteins 11,5% Special semolina for wholemeal pasta. KRONOS SEMOLINA Dry gluten 12.5% - Proteins 13.5% Made from high Proteins content North American Desert Durum wheat, ideal for special pastas. PREMIUM SEMOLINA Dry gluten 12.5% - Proteins 13,5% Special semolina for extruded pastas. ORGANIC SEMOLINA Dry gluten 9% Ideal for organic pastas.


FLOURS FOR INDUSTRIAL APPLICATIONS

675(1*7+(1(' 7<3(

SEMOLATO Dry gluten 11.5% - Proteins 13% Ideal for special dry pastas. DURUM WHEAT FLOUR Proteins 11.5% Ideal for homemade pasta and traditional desserts. GRANITO Dry gluten 9% - Proteins 10% Very light coloured flour with with low ash content. Ideal for dusting and gnocchi.

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

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

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

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

39


1$7,21$/ 7<3(

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

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

worked bread and direct doughs with short leavening.

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

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

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

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

40

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


FLOURS FOR INDUSTRIAL APPLICATIONS

%,6&8,7 7<3(

:+($7*(50 $1'%$%<)22'

BISCUIT

WHEATGERM

W 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.

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

Wheat 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.

41


%<ĂŞ352'8&76

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 CRUSCHELLO Cruschello 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 MEAL Meal is the final extraction of wheat milling.

COMMON WHEAT MIDDLINGS Middlings, 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.

42


FLOURS FOR INDUSTRIAL APPLICATIONS

PELLETS

DURUM WHEAT MIDDLINGS

Bran pellets.

Middlings, 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.

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

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

DURUM WHEAT MEAL The final extraction of wheat milling.

43


- October 2011 -


OUR VISION The planetâ&#x20AC;&#x2122;s resources are not inexhaustible and must be used wisely.

OUR MISSION GMI aims to use its resources intelligently and to exploit to the full the contents of every grain its transforms.

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


General catalogue GMI