Wheat flour type 00 Granite obtained by extraction from the milling of selected grains
The Value of Agugiaro & Figna Flours The excellence of Agugiaro & Figna flours originates from the meticulous selection of raw materials. Wheat sourcing is based on an in-depth understanding of soil and climate conditions, cultivation techniques, and the specific processing methods applied to each variety. The milling process involves a careful selection of grains from the finest crops in Italy and around the world, chosen for their variety, protein quality, organoleptic properties, and the overall excellence of each harvest. An advanced optical sorter analyzes every single grain as it passes through the mill, ensuring consistency and preparing it for milling. The milling process is gentle and progressive, carried out through precisely spaced rollers and applied to single wheat cultivars. This approach preserves the intrinsic native characteristics of the milled varieties, maintaining their unique identity
Flours
Wheat flour type 00 Granite obtained by extraction from the milling of selected grains
Flours
Whole wheat durum wheat semolina with high protein content.
Suitable for medium and long leavening and where great elasticity is required.
Flours
Type “2” flour, 100% Italian, made from four varieties of ancient soft grains. (Verna, Autonomy, Abundance, Frassineto).
Suitable for short leavening and for gentle processes in keeping with tradition.
Flours
Type “1” high protein soft flour.
Suitable for long maturation and where considerable volume development, easy leavening control and a very extensible gluten mesh are sought.
Flours
Type “1” medium-soft protein flour.
Suitable for medium leavening, it has very balanced rheological characteristics that make it suitable for all preparations where great elasticity is required.
Flours
Type “1” flour with moderate protein content.
Suitable for reduced rising times, it lends itself to all preparations where a quick reaction to fermentation processes is sought and where modest elasticity is required.