Type 00
Soft wheat flour
Flour of the italian tradition

Low protein content flour that makes baked products particularly light and crumbly.


In pizza-making, suitable for day-made pizza or dough made a few hours before being rolled out, and for recipes that do not require high percentages of water and long leavening times (2-4 hours at room temperature): small pan pizza, focaccia, classic pizza.


Excellent for indirect dough as refreshing flour for biga and poolish.


In pastry making it is perfect for shortcrust pastry, whipped shortcrust pastry and baked products in general, thanks to good fat resistance both during processing and baking.


Impasto diretto e indiretto


Minimum 11,5% s.s.


1 kg - 5 kg - 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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