Flours
The value of Agugiaro & Figna flours comes from the meticulous selection of raw materials. Wheat sourcing is based on knowledge of the soil and climate conditions, cultivation techniques and processes adopted for each variety.
The milling process involves a careful selection of grains from the best crops in Italy and around the world, selected by variety, quality of protein and organoleptic characteristics, and the goodness of the agricultural years.
A selection through optical reader, which analyzes each grain in passage through the mill, confirms the material and prepares it for milling. The milling is gentle and progressive, through duly spaced rollers, and is practiced on individual wheat cultivars, preserving their inherent native characteristics and peculiar to the milled varieties.
Blends
Agugiaro & Figna’s blends are made to adhere perfectly to Italian white art techniques, between respect for traditional canons and customized variants.
They are based on the technical qualities of basic flours, blended with a few other ingredients that provide the necessary supplementary performance to improve processes and final yield. Faridea meets the needs of
those who want to optimize the production of their products in terms of shelf life, ease of execution, repeatability or want to expand their offerings with recipes aligned with new tastes and food styles.
Yeasts
Sourdough, whether in baking and pastry or pizza making, allows for natural fermentation that results in more digestible doughs and more distinct flavors.
“Mother yeast” is used as a starting point for the production of yeast with specific peculiarities depending on the uses, the strength of which is to have achieved standardization of quality.
For the creation of the yeast line, the Agugiaro&Figna Group also collaborated with the Faculty of Biology and Genetics of the University of Parma, with whom various studies and research were carried out that lasted for a full 4 years. The A&F Group boasts the record of being the first Italian mill to have devised the real dehydrated sourdough starter for pizza.
