We offer different types of flour.
Below you can find more information about them.


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FLOUR TYPE 450


This all-purpose flour is an essential ingredient for any professional, or housewife because it works for any recipe that requires "flour", giving extraordinary results.


Characteristics


  • 1KG, 25KG and 50KG
  • High carbohydrate content
  • High resistance when used both with a professional stand mixer and hand mixer
  • Provides structure in baked foods
  • Preserves the natural taste and aroma of wheat
  • Works on any recipe that requires flour

INTEGRAL FLOUR


Produced with a selected wheat mix.

Ideal for the production of a wide range of products such as mass bread, Toast, bagels, Bread with olives, sandwiches, etc.

This flour is rich in iron and folic acid.


Characteristics


  • Available in 25KG packaging
  • Flour with high water absorption
  • Significant tolerance to fermentation
  • Traditional taste
  • Stable and long-lasting product

SPECIAL PIZZA FLOUR


Produced from soft wheat selected to make a pizza with very good softness and crumbliness, with a nice colored surface and slightly crunchy as well.

Ideal for the production of pizza dough with fast fermentation, pizza with normal fermentation, focaccia, calzone, sandwiches and homemade pizza.


Characteristics


  • TYPE 00, 1KG and 25KG
  • Very high elasticity and performance in openings
  • The fermentation process in the refrigerator takes up to 24 hours
  • Practical in use by Professionals and Housewives
  • High resistance to refrigeration conditions
  • Retains its viscoelastic properties

FLOUR TYPE 500


Flour Type 500 is commonly used by housewives, bakeries and various industries.

Ideal for the production of a wide range of goods such as yeast bread, bagels, pretzels, pie crusts, Homemade pie, Cakes, biscuits etc.


The goods produced with this flour have very good organoleptic properties such as aroma, color, porosity, softness and longevity.


Characteristics


  • 25KG and 50KG
  • High protein content
  • High water absorption
  • Significant tolerance to fermentation
  • Practical in use by both Professionals and Housewives

NATURAL FLOUR


This is a typical flour for the production of mass bread, rich in fiber and cellulose, with high protein content, nutritious and healthy for all ages.

At first glance, the flour’s color ranges from white to creamy, and all foods made out of it have a natural softness and taste, a satisfactory texture and color.


Characteristics


  • 1KG, 25KG and 50KG
  • Ideal for the production of a wide range of goods such as village bread, sandwiches, pies, mass bread, crepes, pancakes, cakes, olive bread, biscuits, cake, etc.
  • The products made with this flour have very good organoleptic properties such as: smell, color, porosity, softness and longevity of the product.

SPECIAL FLOUR TYPE 900


A very healthy flour for all ages, recommended for booting up the immunity system and children’s growth.

It is a finely milled, high-protein flour that provides longevity and tenderness.


Characteristics


  • Instant use / 25KG
  • Rich in fibers and cellulose that help the digestive apparatus, cardio-vascular system and boosting metabolism
  • High water absorption and significant tolerance to fermentation and baking
  • Raw flour taste and flavor that makes good texture when baked

PASTRY FLOUR TYPE 00


This flour is produced from soft wheat, the selected variety among the best in the region. It can make extremely flaky, tender baked goods, which is why it’s often used for pastries, pie crusts and cakes.

This type of flour is mainly used for all types of cakes – sponges, muffins, Tres Leches, brownies, chiffon, biscuits and layer cakes.

All products produced with "Tirana" Pastry Flour retain freshness and softness over time.


Characteristics


  • 1KG and 25KG
  • Protein content 11-12% but low radius after removing the germ
  • Practical in use by both Professionals and Housewives

FLOUR TYPE 00 PETA


This flour is produced from a mixture of wheat varieties that enjoy very good viscoelastic properties and have a high protein content.


Characteristics


  • 1KG and 25KG
  • Significant tolerance to fermentation
  • Practical in use by both Professionals and Housewives
  • High viscoelastic properties
  • For industrial and handicraft processing
  • Works well with all types of fats
  • Ideal for the production of a wide range of products such as semi-puff pastry, foliates, baklava and various pastas

FLOUR SUPER TYPE 00


deal for all frozen products based on puff pastry and pizza, which can be processed under conditions of a deep-freezing temperature down to -40 degrees C while maintaining all the parameters of a ready-to-go product.


Characteristics


  • FOR FROZEN PRODUCTS, 25KG
  • This flour is produced from a high-quality whole grain
  • High protein content over 16% and is practical to use
  • High water absorption and high tolerance in fermentation
  • Resistant to temperature changes and rich in iron and folic acid

FARINA NATURAL


Farina Whole Wheat Flour is produced from soft wheat and with a high percentage of cellulose and protein but with a creamy-yellow color.


Characteristics


  • 25KG
  • It is a flour of high elasticity and stability, efficiency in technological production and good workability
  • Ideal for the production of a wide range of goods such as mass bread, village bread, pies, cakes, biscuits, homemade pie, etc.
  • The goods produced with this type of flour have very good organoleptic properties such as smell, color porosity, softness and longevity of the product

RYE FLOUR


Flour milled from rye kernels, then mixed with whole wheat flour in order to balance the rye bread-making properties.

Recommended for patients with diabetes, anemia, for people with digestive problems.


Characteristics


  • 25KG
  • Affects the improvement of the nervous system and boosts metabolism
  • Ideal for the production of typical rye bread (pumpernickel), cookies, pie crust, etc.
  • It has a fresh, nutty flavor and can add additional texture and longevity to baked goods

CORN FLOUR


White corn flour, rich in fiber, vitamins, proteins and mineral salts.


Characteristics


  • 25KG
  • Suitable for various recepes
  • Good levels of vitamins: A, B1, B2 and E
  • Lack of essential amino acids but good content of vitamin PP

YELLOW INTEGRAL FLOUR


“Miell Tirana” imports Yellow Integral Flour from the most famous factories in Greece.


Characteristics


  • 25KG
  • Used for mass bread, bagels, loaves, toast, olive bread, village sandwich, etc.
  • Greek product

GOLDEN BREAD TYPE 00


Golden Bread is a flour mixed from hard wheat with soft wheat or by mixing re-milled semolina from hard wheat plus 400’ flour type from soft wheat.


Characteristics


  • 25KG
  • This flour is produced from high quality durum wheat that offers softness and longevity to the product
  • Used 100% without mixing other flours and has high water absorption
  • Very good tolerance in mixer and fermentation
  • Practical in use by both Professionals and Housewives
  • Ideal for producing loaves, buns and massive yellow bread

REMILLED DURUM SEMOLINA


Durum Semolina or remilled semolina is traditionally used for making Italian breads such as Puglia bread, Roman bread, village bread. This type of semolina is mixed with whole wheat and integral flour to add the natural yellow color as well as to give an ultra-fine texture.


Characteristics


  • 25KG
  • Remilled semolina gives more consistency and flavor to the baked goods.

GREEK YELLOW FLOUR


“Miell Tirana” imports Yellow Integral Flour from the most famous factories in Greece.


Characteristics


  • 50KG
  • Used for mass bread, bagels, toast, olive bread, village sandwich, etc.

PIZZA GLORIA D'ITALIA FLOUR TYPE 00


This product is designed for pizza doughs that are produced with long fermentation to stay in refrigerated conditions up to 72 hours.

It is produced from hard and high protein wheat that responds well to changes in climatic conditions, temperature and dough mixing process.


Characteristics


  • 25KG
  • This flour is made from hard, high quality and high-protein wheat
  • Practical in use by Professionals and high resistance in refrigerated conditions
  • Resistant to temperature changes and retains elasticity during and after the production process
  • Pizzas made from this flour are dense in color, texture, taste and is very crunchy
  • Ideal for the production of pizzas, calzones, sandwiches, focaccia and especially Neapolitan pizzas.

SEMOLINA S2 AND S3


“Miell Tirana” imports semolina from the most famous factories in Italy of Altamura, distinguished for the production of semolina from wheat middling of durum wheat that has a yellow hue to it, in order to encourage high - quality production of pasta, to help Albanian industrial and handicraft producers, as well as to be used as decoration in all types of breads.


Characteristics


  • 25KG


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