A double booth for two flour excellences
From January 23 to 27, 2025, Lyon was the focal point for the restaurant, bakery, and pastry industry with Sirha 2025, one of the most prestigious and eagerly awaited international trade fairs. Agugiaro & Figna, a leading manufacturer of high-quality flours, participated with a double booth, presenting its two lines of excellence:
🔹 Symphonies – the range of flours dedicated to professional confectionery
🔹 Le 5 Stagioni – the brand of reference for pizza makers around the world
During the five days of the fair, Agugiaro & Figna ‘s booth was a meeting point for professionals and operators in the industry, offering hands-on demonstrations and technical discussion moments to learn more about the characteristics and performance of the flours.
The Symphonies – The flour of excellence for pastries
The undisputed star for the confectionery industry, the Le Sinfonie range captured the attention of professional pastry chefs through technical presentations and demonstration sessions.
The line’s performance was highlighted in the most complex processing, including:
✔ Flaky doughs, ideal for croissants and viennoiserie
✔ Crusty pastries and bases, perfect for flawless texture
✔ Sweet leavened pastries, designed for consistent yield and perfect honeycombing
✔ High pastry preparations, where precision and reliability are key
Because of their stability, elasticity and ability to enhance flavors and textures, Le Sinfonie flours have proven to be a must-have choice for professionals seeking high-performance raw materials.
The 5 Seasons – The Flour of Great Pizza Makers
Internationally recognized, the Le 5 Stagioni line has once again demonstrated its versatility, meeting the needs of master pizza makers with flours designed for every dough style.
During the demonstrations, several fundamental aspects of professional pizza were explored, including:
✔ Long-ripening doughs, for controlled and structured fermentation
✔ High hydrations, perfect for light, highly digestible pizzas
✔ Adaptability to different processing techniques, from wood-fired to electric ovens
The event once again confirmed Agugiaro & Figna ‘s role as a strategic partner for pizza professionals, offering flours capable of guaranteeing quality, reliability and production consistency.
Sirha 2025: Innovation, Networking and Comparison
Participating in Sirha 2025 was an important opportunity for Agugiaro & Figna to:
✔ Consolidate international presence, meeting with professionals from around the world
✔ Strengthen dialogue with the industry, through face-to-face comparisons and technical sessions
✔ Anticipate new trends, both in the pastry and pizza worlds
Lyon was confirmed as a strategic hub for gastronomic innovation, and Agugiaro & Figna reaffirmed its commitment to research and development, aiming to offer increasingly high-performance flours that meet the challenges of the modern market.
With an excellence-driven approach, the company continues to be a benchmark for white goods professionals by investing in quality, innovation and sustainability.
