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 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
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 …
