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

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 …

Seguici su

Iscriviti alla Newsletter

  • @2023 Molini Fagioli S.R.L. Unipersonale
  • Cod.Fiscale/P.Iva 01166880540
  • Reg. Imprese di Perugia 01166880540
  • R.E.A. PG 126981
  • Società soggetta alla direzione e coordinamento della 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)