Type 0
From 100% Italian food-chain
Soft wheat flour
High-performing flour

It is used for direct doughs and also as flour for refreshments for indirect doughs, or pre-doughs of 2-4 hours.


A good hydration makes it extremely versatile: sliced bread, fresh homemade bread, loaves, Focaccia and soft breads.


It is suitable for all kinds of pizza made with direct and indirect dough, seeking for a crunchy crust and excellent alveolation.


Impasto diretto e indiretto


Panificazione e pizzeria


2 kg - 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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  • @2021 Molini Fagioli S.R.L. Unipersonale
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