Le 5 Stagioni Oro is a high-strength Type 00 soft wheat flour for professional pizza and bread, supplied in 1 kg bags inside a 10 kg box. With a strength of W 390 and at least 14% protein, it is built for long-fermentation, high-hydration doughs that need a flour able to hold structure over 24 to 72 hours. It is produced by the Agugiaro & Figna mill from 100% Italian wheat.
What W 390 strength means
The W value measures the strength of a flour: how much it can absorb water and how long it can ferment while keeping its structure. At W 390, Oro is a strong flour suited to long maturation and high hydration. In practice this means doughs that can rest for one to three days in refrigeration and bake into a light, well-developed crumb.
Le 5 Stagioni and the Agugiaro & Figna mill
Le 5 Stagioni is the professional flour brand of Agugiaro & Figna, a historic Italian milling group with plants in Curtarolo (Padua) and Collecchio (Parma). It is one of the most widely used brands among professional pizzaioli in Italy. The Oro line is its high-strength reference for demanding, long-fermentation work.
How to use it
Oro is used for direct and indirect doughs with long maturation, for refreshing sourdough starter and for high-hydration pizza. Typical use is a controlled fermentation of 24 to 72 hours at refrigerator temperature, with hydration that the flour's high absorption can support. It also performs in breads and leavened pastries that need a tenacious flour.
Technical profile
Type 00, strength W 390, protein at least 14% on dry matter, water absorption around 58.7%. These values make Oro a strong, stable flour for professional kitchens. Store in a cool, dry place away from strong odours, and keep the bag closed after opening.
Logistics and delivery by LAPA
LAPA supplies professional ingredients to over 1,500 chefs across Switzerland, from Zurich to Geneva, Basel, Lugano and Bern, with dedicated logistics and refrigerated delivery where required and partner carriers beyond the LAPA fleet. Order Le 5 Stagioni Oro W390 Flour 1 kg today for long-fermentation pizza and bread.
