Versatile

High-performing flour
Soft wheat flour type 0 from Italian supply chain

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

 

A good hydration makes it extremely versatile: sliced bread, fresh home-made 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.

USO:

Impasto diretto e indiretto

IDEALE PER:

Panificazione e pizzeria

SIZE:

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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