Type 00
Soft wheat flour
Ideal for Neapolitan Pizza
Certified by Associazione Pizza Napoletana

Particularly elastic special flour for the production of traditional Neapolitan products.


Suitable for direct dough with medium and long leavening.


The dough spread and shape easily, and react quickly to thermal stress in baking.


Impasto diretto e indiretto


minimum 13% s.s.


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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