Type 00
Soft wheat flour
High performing flour

Flour obtained from a blend of good protein content wheat, suitable for all recipes requiring high percentages of hydration such as Roman style pan pizza, and good extensibility, which is essential for high stretched products.


Resistance to long leavening results in greater digestibility of finished products.


In pastry, it is suitable for dough undergoing lamination stress and significant fat loads: French croissants, Viennese pastry, puff pastry, etc.


Impasto diretto e indiretto


minimum 14% 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 …

Follow us on

Subscribe to our Newsletter

  • @2021 Molini Fagioli S.R.L. Unipersonale
  • Cod.Fiscale/P.Iva 01166880540
  • Reg. Imprese di Perugia 01166880540
  • R.E.A. PG 126981
  • Company subject to management and coordination of Compagnia Generale Molini S.R.L.
  • Cod.Fiscale/P.Iva 02244810343
  • Reg.Imp. di Parma 02244810343
  • Strada dei Notari n. 25/27 – 43044 Collecchio (PR)