Flour ideal for long-rising baked goods such as panettone, “Veneziana” focaccia, focaccia, and pandoro.
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.
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