The Oirz project, the result of Molini Fagioli’s sustainable experience, has been presented.
A project designed for the production of soft wheat flour …
Type 0
Balanced Flour
Soft wheat flour
Flour particularly suitable for bakery processing, for ordinary bread, saltfree bread, Tuscan bread, and largesized soft and hard dough bread.
As a result of the quality of the wheat selected to produce this flour, the bread will have a greater hold during leavening and better development during baking.
Also excellent for Focaccia and rolling pin stretched pizzas such as Roman style scrocchiarella.
10 kg - 25 kg
A project designed for the production of soft wheat flour …
The collaboration between local companies and the Degree Course Made …
IInaugurated by Agugiaro & Figna, it will absorb 220 tons …
