The Special

La linea completa di prodotti Molini Fagioli dedicati a tutte le forme dell’arte bianca. Da materie prime di qualità a farine sincere e sicure per prodotti stabili e dal gusto autentico.

Lieve

Type 0
From 100% Italian
Food-Chain
Soft wheat flour
Flour of the italian tradition

SIZE:

10 kg

DETAILS:

Flour from OIRZ certified supply chain, the only zero residue supply chain.It is a flour used for direct doughs and short leavening, due to the rapid formation of its gluten net.

 

It is suitable for all kinds of bread of our Italian tradition: Tuscan bread, large-sized soft bread, and also crispy bread (such as Ferrara bread).

 

It is also suitable for the production of baking pan Focaccia and short leavening pizza doughs that do not require the use of the refrigerator. It is excellent for Tuscan-Umbrian Style pizzas, which are spread with a rolling pin.

Creativa

Type 0
From 100% Italian
Food-Chain
Soft wheat flour
High performing flour

SIZE:

10 kg

DETAILS:

Flour from OIRZ certified supply chain, the only zero residue 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.

Virtuosa

Type 1
From 100% Italian
Soft wheat flour
High performing flour

SIZE:

10 kg

DETAILS:

This flour is rich in nutrients and mineral salts, which are partially preserved in the bran thanks to a very high extraction rate.

 

Great care in the selection of the wheat grain gives this product excellent bread-making qualities.

 

Its good basic absorption and excellent fermentation abilities make it suitable for all pizza and bread recipes.

 

It has a remarkable application in pastry, where it can be used in semi-whole wheat puff pastries and brioches.

L’UNICA

Type 1
From 100% Italian Supply
Soft wheat flour
Flour of the italian tradition

SIZE:

1 kg

DETAILS:

Flour for direct doughs and short leavening.

 

Ideal for preparing all types of bread, tray focaccia, short-leavening pizza doughs, hand-rolled pizzas, and sweet products such as cookies and shortcrust pastry.

Sintesi

Type 0
Blend of wheat
Exclusive Product

SIZE:

10 kg

DETAILS:

A unique and exclusive product, an unrivaled flour mixture created through the combination of soft and durum wheat.

 

It can be used pure, proportionally with soft wheat flour, but can also be used as cutting flour to enrich all types of dough, from pastry to bakery, from pizza to fresh pasta.

Sin-tre

Type 0
Blend of rye and wheat
Exclusive Product

SIZE:

10 kg

DETAILS:

From the harmonious blend of the finest grains comes a flour that encapsulates the essence of Italy, from North to South: durum wheat, soft wheat, and rye.

 

This combination is made possible by an innovative milling process that blends together these three cereal varieties, resulting in an unprecedentedly versatile and high-quality product.

 

The outcome is a characterful flour with rich aroma and distinctive amber color. It is ideal for every cooking use, from baking and pastry to pizza.

Essenziale

Type 00
SOFT WHEAT FLOUR
High performing flour

SIZE:

10 kg

DETAILS:

A low-protein flour that is ideal for achieving a crisp, melting and soft finished product. In pastry, it is suitable for cookies but also for cakes, sponge cakes and cream puffs. It can be used in Pizzerias as well, while respecting its organoleptic characteristics. It is perfect for refreshing dough made with biga and for short baking times.

ECCELSA

Type 00
SOFT WHEAT FLOUR
High performing flour

SIZE:

10 kg

DETAILS:

Flour obtained from blending good protein content wheat. In pastry, it is suitable for dough that can withstand lamination process stress and significant fat loads: French croissants, Viennese pastries, puff pastry, etc. It is suitable for all recipes requiring high hydration levels – such as Roman-style pan pizza – and good extensibility, which is essential for highly-stretched products. Resistance to long leavening is reflected in highly digestible finished products.

PAN-DORO

Type 00
SOFT WHEAT FLOUR
Top Quality Flour

SIZE:

10 kg

DETAILS:

Pan-Doro was created from the need to satisfy even the most demanding pastry chefs, who require the best for the production of their leavened goods. Flour suitable for large leavened products such as Panettone, Pandoro and Colomba, but also for croissants that have to go through the cold chain. Also excellent for the handling and maintenance of natural mother yeast.

Spolvero

SOFT WHEAT FLOUR

SIZE:

10 kg

DETAILS:

Its irregular granularity perfectly meets the needs of pizza makers who stretch the dough on the workbench.

 

Ideal for highly hydrated doughs, it prevents clumping and makes dough-handling easier.

 

Compared to rice flour, it significantly reduces mess in the oven during baking. A practical and versatile solution to consistently achieve impeccable results.

Subscribe to our Newsletter