Products - Miell Tirana

Our company offers various kinds of flour.
You can find more information about them below.

FLOUR TYPE 450


A strong flour for baguettes ,long loaf, massive bread, toasts, rolls, baps, cake and home pies.


Characteristics


  • Offered in quantities 1KG, 25KG, 50KG
  • Offers an exceptional high stability for the dough
  • High tolerance in fermentation of products
  • High water substrate
  • High volume
  • Softness of final product
  • Long life for bread

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FLOUR TYPE 900


Integral flour produced with special wheat. It is used for massive bread, long loaf, village bread , toast, olive bread and sandwich.


Characteristics


  • Offered in 25 KG packaging style
  • Flour with high water substrate
  • Good tolerance in fermentation of products
  • High volume
  • Exceptional taste like tradition
  • Stable products with long life

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FLOUR TYPE 00 PICA


Flour produced from special grains for the production of pizzas, calzones , flat bread,sandwich with fast and normal process of fermentation. Adequate even for producing pizzas at home conditions.


Characteristics


  • Offered in 1kg and 25kg packaging style
  • High stability dough
  • High tolerance in fermentation of products
  • Flour with high water substrate
  • High volume and softness of the final product
  • Long shelf life

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FLOUR TYPE 500


Universal flour for the production of all assortments like massive bread, village bread, cake, home pie, baguettes, long loaf and rolls.


Characteristics


  • Offered in 25kg and 50 kg packaging style
  • Very easy to work with
  • Practical and efficient in technology
  • High performance in water substrate
  • High stability of the dough
  • High tolerance in the fermentation of the products
  • Exceptional volume and softness of the final product
  • Long life end products

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FLOUR TYPE NATURAL


Traditional flour for production of massive bread, village bread, long loafs , rolls and olive bread.


Characteristics


  • Offered in 50 kg packaging style
  • Has the specific of high elasticity for the dough
  • A lot of different ways to work with
  • Low cost in technological production
  • Softness both in the crust of bread and also in the pulp of bread

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FLOUR TYPE FARINA


Flour produced from soft wheat. It can be used for the production of the massive bread, village bread, pita , long loafs, rolls, biscuits and cookies.


Characteristics


  • Offered in 50 kg packaging style
  • Soft flour with high elasticity
  • Good workability
  • Low cost
  • Efficient in technological production
  • Softness in the crust and pulp of the bread

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FLOUR TYPE 00 FOR BAKERIES


This flour is characterized from a soft structure from the production up to the baking process and the final product.


Characteristics


  • Offered in 1kg and 25kg packaging style
  • Produces the sponge cake which is the base product for all the sweets and bakery products
  • Produced by the best carefully selected soft wheat in the region
  • The protein of this flour varies from 11-12%
  • The end products conserve their freshness and softness for a long time

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FLOUR TYPE 00 PETA


This flour is produced by hard wheat and has a high protein value.


Characteristics


  • Offered in 1kg and 25 kg packaging style
  • It is the ideal flour for production of pies, puffs and all the related products
  • It is a flour that reacts perfectly with the fats of margarine and butter
  • It is very practical to use both in home and technological conditions

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FLOUR TYPE 00 SUPER


This flour is produced from the best variety of hard wheat and it offers the highest possible protein value.


Characteristics


  • Offered in 1kg and 25 kg packaging style
  • It is ideal for the production of difficult products like puffs, brioche, and croissant
  • It is ideal for the production of all frozen products that has pizza or puffs base
  • All the frozen products can be worked with up to -40 degree celsius

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