MALTO

Malted soft wheat flour.

Used in different proportions, it is ideal for making all kinds of baked goods.

Malto is a malted wheat flour with high diastatic power.

It is added to flour to improve leavening, texture, volume, color, and taste of the product.

1 kg

17 February 2022

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

A project designed for the production of soft wheat flour …

17 February 2022

The collaboration between local companies and the Degree Course Made …

22 November 2021

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

OIRZ – L’unica filiera di farine 100% italiane a residuo zero

Festa del Raccolto OIRZ 2023

Sera

Festa del Raccolto OIRZ 2023

Giorno

Festa del Raccolto OIRZ 2022

Nasce il Bosco del Molino

OIRZ | Residuo zero e Sostenibilità – La sfida di Molini Fagioli

Domenico Brugnoni ci spiega OIRZ, Filiera di Origine Italiana Residuo Zero

L’itinerario OIRZ Fagioli | la filiera certificata Molini Fagioli – Alberto Figna

L’itinerario OIRZ Fagioli | la filiera certificata Molini Fagioli – Andrea Aringhieri

L’itinerario OIRZ Fagioli | la filiera certificata Molini Fagioli – Edoardo Cecchinelli

L’itinerario OIRZ Fagioli | la filiera certificata Molini Fagioli – Giorgione

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)