Mora Le 5 Stagioni is a whole soft wheat flour made by full milling, supplied in a 10 kg bag. By grinding the whole grain, it keeps the bran, germ, fibre and minerals, giving bread, pizza and baked goods a full, rustic flavour. It is produced by the Agugiaro and Figna mill, maker of the Le 5 Stagioni brand used by professional pizzaioli, as part of its special-flours range.
Full milling and what it means
Full milling grinds the entire wheat grain, including bran and germ, rather than removing them as in white flour. The result is a wholemeal flour with more fibre, a darker colour and a deeper, slightly nutty taste. Mora is finely milled, which makes a wholemeal flour that is pleasant to work while keeping its character.
The Le 5 Stagioni brand
Le 5 Stagioni is the professional flour brand of Agugiaro and Figna, a historic Italian milling group in Curtarolo (Padua) and Collecchio (Parma). Mora belongs to its special flours, aimed at bakers and pizzaioli who want a wholemeal option with the consistency expected from a professional brand.
How to use it
Use Mora on its own for full wholemeal bread and pizza, or blend it with a white flour to lighten the crumb while keeping a wholemeal note. Increase hydration to allow for the higher absorption of the bran, and choose a medium to long fermentation for flavour and digestibility. Store in a cool, dry place 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 Mora Le 5 Stagioni Whole Wheat Flour 10 kg today for wholemeal bread and pizza.
