Type 00
Soft wheat flour
Balanced flour

Ideal flour for same-day preparations not requiring long leavening times or refrigeration and for more structured dough: Genoese Focaccia, pan preparations, Sfincione, round pizza.


In pastry, Prima is specific for light and crumbly dough (sponge cake, cream puffs, cookie dough, Genoese cake, puff pastry, etc.), in which a certain boost is required during baking as these products do not contain yeast.


Impasto diretto e indiretto


minimum 12,5% 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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