Le 5 Stagioni Re-Milled Durum Semolina 10 kg – Quick Overview
Italian re-milled durum wheat semolina by Le 5 Stagioni, the professional bakery and pizzeria brand of Agugiaro & Figna Molini in Curtarolo (Padua). Double-milled from selected durum wheat, with the characteristic amber-yellow colour, fine and regular granulometry, and excellent water absorption capacity for pasta and bread.
The Producer: Agugiaro & Figna Molini
Agugiaro & Figna Molini is a long-standing Italian milling group, with the Le 5 Stagioni range positioned as the leading professional flour and semolina line for pizzerias, bakeries and pasta workshops. Curtarolo (Padua) is the historic site for the durum wheat and pizza flour production lines.
Technical Specifications
Re-milled durum wheat semolina. Protein 12 percent on dry matter. Ash max 0.90 percent on dry matter. Moisture max 15.5 percent. Bag 10 kg PAP22 recyclable paper. Country of milling Italy. HS code 1103.13. EAN 8021274143103. Allergens: contains gluten, may contain traces of soy.
Professional Uses
Indispensable for Altamura DOP bread and Apulian long-leavened breads, ideal for fresh pasta (orecchiette, cavatelli, strascinati), Bari-style focaccia, high-hydration pizza dough and as a blending ingredient in professional flour mixes. Excellent extensibility, cooking hold and dough elasticity.
Delivery and Logistics
B2B delivery in Switzerland from the LAPA Embrach warehouse. Pallet handling, 10 kg bag per unit. Aligned with the standard LAPA delivery rounds for Zurich, Bern, Geneva, Lugano and Basel regions.
