Soft wheat flour type 00

High protein content flour, which is obtained from an accurate selection of wheat and is able to absorb high quantities of liquids.


Perfect for preparing pre-ferments such as biga and poolish and for refreshing mother yeast.


In bakery and pizza making, it is suitable for preparing special baked products such as puffed bread and Ciabatta bread, Roman style pan pizza, Pinsa and pizza "in pala".


In pastry making, it is perfect for the large leavened pastry products of the Italian tradition, such as Panettone, Pandoro and Colomba.


Impasto diretto e indiretto


minimum 15% s.s.


25 kg - 10 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)