Type 0
Soft wheat flour
High-performing flour

Its excellent absorption capacity makes it resistant to the stress of kneading.


It is therefore suitable for long leavening and indirect methods with the production of Biga.


It is perfect for Ciabatta bread and puffed bread like Rosetta.


It is excellent to obtain crispy and light Roman Style pizza and to refresh mother yeast.


Impasto indiretto


Panificazione e pizzeria


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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