{"id":5812,"date":"2025-01-28T11:07:32","date_gmt":"2025-01-28T10:07:32","guid":{"rendered":"https:\/\/agugiarofigna.com\/non-categorizzato\/agugiaro-figna-at-sirha-2025-in-lyon-flours-for-pastry-and-pizzerias\/"},"modified":"2025-02-12T11:07:32","modified_gmt":"2025-02-12T10:07:32","slug":"agugiaro-figna-at-sirha-2025-in-lyon-flours-for-pastry-and-pizzerias","status":"publish","type":"post","link":"https:\/\/agugiarofigna.com\/en\/news-en\/agugiaro-figna-at-sirha-2025-in-lyon-flours-for-pastry-and-pizzerias\/","title":{"rendered":"Agugiaro &amp; Figna at Sirha 2025 in Lyon: flours for pastry and pizzerias"},"content":{"rendered":"<h2><strong>A double booth for two flour excellences<\/strong><\/h2>\n<p>From <strong>January 23 to 27, 2025<\/strong>, <strong>Lyon<\/strong> was the focal point for the <strong>restaurant, bakery, and pastry<\/strong> industry with <strong>Sirha 2025<\/strong>, one of the most prestigious and eagerly awaited international trade fairs. <strong>Agugiaro &amp; Figna<\/strong>, a leading manufacturer of high-quality flours, participated with a <strong>double booth<\/strong>, presenting its two lines of excellence:  <\/p>\n<p>\ud83d\udd39 <a href=\"https:\/\/lesinfonie.com\/\"><strong>Symphonies<\/strong><\/a> &#8211; the range of flours dedicated to <strong>professional confectionery<\/strong><br \/>\n\ud83d\udd39 <a href=\"https:\/\/le5stagioni.it\/\"><strong>Le 5 Stagioni<\/strong><\/a> &#8211; the brand of reference for <strong>pizza makers around the world<\/strong><\/p>\n<p>During the five days of the fair, <strong>Agugiaro &amp; Figna<\/strong> &#8216;s booth was a meeting point for <strong>professionals and operators in the industry<\/strong>, offering hands-on demonstrations and technical discussion moments to learn more about the characteristics and performance of the flours.<\/p>\n<h2><strong>The Symphonies &#8211; The flour of excellence for pastries<\/strong><\/h2>\n<p>The undisputed star for the confectionery industry, the <strong>Le Sinfonie<\/strong> range captured the attention of <strong>professional pastry chefs<\/strong> through technical presentations and demonstration sessions.<\/p>\n<p>The line&#8217;s performance was highlighted in the most complex processing, including:<\/p>\n<p>\u2714 <strong>Flaky doughs<\/strong>, ideal for croissants and viennoiserie<br \/>\n\u2714 <strong>Crusty<\/strong> <strong>pastries<\/strong> <strong>and bases<\/strong>, perfect for flawless texture<br \/>\n\u2714 <strong>Sweet leavened<\/strong> pastries, designed for consistent yield and perfect honeycombing<br \/>\n\u2714 <strong>High pastry preparations<\/strong>, where precision and reliability are key<\/p>\n<p>Because of their <strong>stability, elasticity and ability to enhance flavors and textures<\/strong>, <strong>Le Sinfonie<\/strong> flours have proven to be a must-have choice for professionals seeking <strong>high-performance raw materials<\/strong>.<\/p>\n<h2><strong>The 5 Seasons &#8211; The Flour of Great Pizza Makers<\/strong><\/h2>\n<p>Internationally recognized, the <strong>Le 5 Stagioni<\/strong> line has once again demonstrated its versatility, meeting the needs of <strong>master pizza makers<\/strong> with flours designed for every dough style.<\/p>\n<p>During the demonstrations, several fundamental aspects of professional pizza were explored, including:<\/p>\n<p>\u2714 <strong>Long-ripening doughs<\/strong>, for controlled and structured fermentation<br \/>\n\u2714 <strong>High hydrations<\/strong>, perfect for light, highly digestible pizzas<br \/>\n\u2714 <strong>Adaptability to different processing techniques<\/strong>, from wood-fired to electric ovens<\/p>\n<p>The event once again confirmed <strong>Agugiaro &amp; Figna<\/strong> &#8216;s role as a <strong>strategic partner<\/strong> for pizza professionals, offering flours capable of guaranteeing <strong>quality, reliability and production consistency<\/strong>.<\/p>\n<h2><strong>Sirha 2025: Innovation, Networking and Comparison<\/strong><\/h2>\n<p>Participating in <strong>Sirha 2025<\/strong> was an important opportunity for <strong>Agugiaro &amp; Figna<\/strong> to:  <\/p>\n<p>\u2714 <strong>Consolidate international presence<\/strong>, meeting with professionals from around the world<br \/>\n\u2714 <strong>Strengthen dialogue with the industry<\/strong>, through face-to-face comparisons and technical sessions<br \/>\n\u2714 <strong>Anticipate new trends<\/strong>, both in the pastry and pizza worlds<\/p>\n<p>Lyon was confirmed as a <strong>strategic hub for gastronomic innovation<\/strong>, and <strong>Agugiaro &amp; Figna<\/strong> reaffirmed its commitment to <strong>research and development<\/strong>, aiming to offer increasingly high-performance flours that meet the <strong>challenges of the modern market<\/strong>.<\/p>\n<p>With an <strong>excellence-driven approach<\/strong>, the company continues to be a benchmark for white goods professionals by investing in <strong>quality, innovation and sustainability<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49],"tags":[],"class_list":["post-5812","post","type-post","status-publish","format-standard","hentry","category-news-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Agugiaro &amp; 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