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

The Oirz project, the result of Molini Fagioli’s sustainable experience, has been presented.

A project designed for the production of soft wheat flour …

Unistrapg, Made in Italy, Food and Hospitality

The collaboration between local companies and the Degree Course Made …

Thirteen hectares and eighteen thousand trees: Il Bosco del Mulino is here in Collecchio

IInaugurated by Agugiaro & Figna, it will absorb 220 tons …

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