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
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
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 …
