Type “0” wheat flour obtained by milling 100% North American grains.
Flours
Type “0” wheat flour obtained by milling 100% North American grains.
Dusters
Durum wheat flour that is suitable for dusting the pizza counter thanks to its special characteristics and grain size.
Yeasts
Active dry yeast suitable for all types of pizza dough made from instant brewer’s yeast.
Yeasts
This product is made from special powdered dried sourdough, developed in collaboration with the Faculty of Biology and Genetics of the University of Parma.
Yeasts
This product is made from special powdered dried sourdough, developed in collaboration with the Faculty of Biology and Genetics of the University of Parma.
Yeasts
A mix made of dried wheat sourdough that is suitable for high hydration pizza dough.
Blends
A mix with whole-wheat flour that is suitable for the production of particularly crunchy and rustic pan pizza and Focaccia.
Blends
Mix suitable for the production of classic long-leavening pizza doughs.
Blends
A mix intended for the production of Roman-style pizza dough for an especially crispy and light result.
Blends
A mix developed to facilitate the production of pizza doughs “in pala alla romana.”
Blends
A special multi-grain mix suitable for making classic pizza doughs.
Blends
A special mix suitable for the production of all kinds of soy pizza.
Blends
A blend suitable in the production of particularly crispy and light pan pizza and focaccia.
Specialties
Durum wheat Semolina obtained from the milling of selected durum wheat, capable of excellent absorption and tightness.
Specialties
Durum wheat remilled Semolina, obtained from selected durum wheat milling, capable of excellent extensibility, absorption, and tightness.
Specialties
Special type 00 soft wheat flour obtained from a grinding process that only extracts the heart of the wheat grain.
Specialties
A special mix for pizza made of naturally Gluten-free and milk-free raw materials.
Specialties
Nucleo Pizza Rustica is a newly developed preparation that can be used in all types of dough.
Specialties
Special semi-wholemeal mixture of four flours of the soft wheat.
Specialties
This special kind of soft wheat flour type “2” obtained by a process that leaving intact the vital germ and the most noble outer bran parts of the grain.
Specialties
Whole-wheat fine grain flour without the flaws of the teguments (woodiness and musty smell), which preserves all the good parts of wheat. It combines an intense delightful sweet flavour with balanced technical characteristics for traditional kneading.
Flours
Fine bran wholemeal soft wheat flour obtained from strong wheat milling.
Flours
Whole-wheat flour that is presented as a healthy, dark-textured product with an intact, fragrant, and rich flavor due to its organoleptic properties.
Flours
Type “00” flour for simple and direct Neapolitan dough.
Flours
Type “00” flour capable of maintaining the gluten structure over a long time.
Flours
Type “00” soft wheat flour with very high protein content suitable for all indirect long leavening dough at controlled temperature, where particularly elastic and resistant gluten net is required.
Type “00” soft wheat flour that is suitable for all direct and indirect long leavening dough where elasticity and resistance are required.
Flours
Type “00” soft wheat flour that is suitable for all direct and indirect long leavening dough where good elasticity is required.
Flours
Type “00” soft wheat flour that is suitable for all direct dailyleavening dough where good elasticity is required.
Flours
Type “00” soft wheat flour that is easy to use and suitable for all direct short leavening dough where good elasticity is required.
Flours
Type “1” soft wheat flour with stone-ground flour milled with reduced stress effect on the grain. Slow, low-temperature milling ensures the extraction of flour with greater fragrance and more intense flavor.
Flours
Type “0” soft wheat flour obtained from 100% Italian wheat, suitable for dish round pizzas and Roman-style pizza “in pala”.
MIA
Whole wheat durum wheat semolina with high protein content.
MIA
Type “2” flour, 100% Italian, made from four varieties of soft ancient grains.
MIA
Type “1” flour with medium protein content. Suitable for medium leavening.
MIA
Type “1” flour with moderate protein content. Suitable for short rising times.
Flours
Flour ideal for long-rising baked goods such as panettone, “Veneziana” focaccia, focaccia, and pandoro.
Flours
Specific flour for the production of long-rising baked goods, panettone, pandoro, focaccia.
Flours
Ideal flour for long-rising baked goods or as a strengthening flour.
Flours
Flour specifically for processes that require freezing of the product to be leavened.
Flours
Very balanced flour ideal for making rested puff pastry, croissants, puffs and soft fried desserts.
Flours
Specific flour for making sponge cakes, cream puffs, muffins, phyllo dough and fried desserts.
Flours
Specific flour for making dry pastry, shortcrust pastry and brisée.
Flours
Balanced flour ideal for rapid production of flaky products with short rests.
Blends
Mix with corn and sunflower seeds, versatile for bread and baked goods.
Blends
Enzyme adjuvant with sourdough starter for leavened doughs.
Blends
Special, naturally sturdy flour for large leavened goods, enriched with fiber and enzyme parts.
Blends
Rustic grain and seed mix, versatile for distinctive breads.
Blends
Mix with oats and corn specifically for typical bread.
Blends
Versatile milk bread mix for sweet or savory baked goods.
Blends
Mix with rice, versatile for bread and baked goods, sweet or savory, light and crumbly.
Mix with sourdough and special naturally sturdy flour for clean label fermented sweet bases.
Blends
Multi-grain black mix with seeds, versatile and aromatic, for bread and sweet or savory baked goods.
Blends
Special flour for breakfast leavening, enriched with enzyme parts.
Multi-grain mix with seeds, versatile, for golden, sweet or savory breads and baked goods.
Blends
Dark multigrain mix with seeds, versatile for bread and baked goods, sweet and savory.
Blends
Sponge cake mix for aerated, whipped, light sweet doughs.
Blends
Fine-grain whole wheat semolina mix, versatile for distinctive breads and baked goods.
Blends
Flour and grain soybean mix, versatile, for distinctive breads.
Blends
Traditional baguette mix specifically for typical bread.
Blends
Enzymatic improver with sunflower lecithin for baked goods.
© Agugiaro & Figna Molini S.p.A. Benefit Society
All Rights Reserved
VAT CEE IT02257630349
