The Oirz project, the result of Molini Fagioli’s sustainable experience, has been presented.
A project designed for the production of soft wheat flour …
Type 00
Soft wheat flour
Universal flour
Protein flour with wide versatility of use. High-performance flour with good absorption capacity and excellent dough resistance, and therefore slightly longer preparations.
Such characteristics make it suitable flour for any type of direct-method pizza dough with 24/36 hours leavening in the fridge.
In pastry is best used in recipes that are rich in fats: brioche, maritozzi, pan brioche, classic croissant.
Impasto diretto e indiretto
minimum 13,5% s.s.
10 kg - 25 kg
A project designed for the production of soft wheat flour …
The collaboration between local companies and the Degree Course Made …
IInaugurated by Agugiaro & Figna, it will absorb 220 tons …
