Agugiaro & Figna Molini presents three special pizza flours suitable for long-fermentation kneading and standing out for their elasticity

Responsible flour for professional pizza makers

Agugiaro & Figna Molini brings three products from its Le 5 Stagioni brand to Alimentaria: Napoletana Rossa, Oro, and Superiore, three flours specially designed and created to meet the needs of pizza professionals; three products of the highest quality for improved, tastier results that allow master pizza makers to keep experimenting.

All of them are “00” type, characterised by their fine texture and high gluten content, making them perfect for preparing soft and fluffy doughs. The three varieties are obtained by selecting grains from the very best crops in Italy and round the world, producing them with energy from exclusively renewable sources.

Napoletana Rossa is a flour capable of maintaining the structure of gluten for extended periods. Structured and resistant, it is ideal for long-resting Neapolitan-type doughs, and also balanced, to favour the extensibility of the dough. Oro, rich in protein, and Superiore, made from soft wheat, are suitable for all types of direct and indirect kneading with long fermentation times in which excellent elasticity is required, as well as for doughs ripening at a controlled temperature (in the refrigerator).

The Italian company Agugiaro & Figna Molini has specialised in milling durum and soft wheat since 1934. Recognised in the Italian and international markets, it provides excellent flours for bakeries, pastry shops, pizzerias and other businesses related to the food industry.