Soft Wheat Flour Type 00 Oro 25 kg — Le 5 Stagioni
Oro by Le 5 Stagioni is a type 00 soft wheat flour made from 100% Italian wheat, in a 25 kg sack. It is a strong flour from the brand's premium line, formulated for long-leavening pizza and bakery doughs that need structure and stability over 24 to 72 hours. The elastic, resistant gluten supports high hydration and gives an airy, well-developed crust.
Le 5 Stagioni is the professional pizza brand of Agugiaro & Figna Molini. Use Oro for long fermentation (24 to 72 hours at 4 °C) at around 65 to 80% hydration; bake at high temperature. It can also be blended with weaker flours to tune strength.
Contains gluten. Store in a cool, dry place away from light and humidity.
Order Oro by Le 5 Stagioni from LAPA with delivery across Switzerland, six days a week and no minimum order.
Le 5 Stagioni Oro at a glance
Oro by Le 5 Stagioni is a type 00 soft wheat flour made from 100% Italian wheat, in a 25 kg sack. It is a strong flour from the brand's premium line, formulated for long-leavening pizza and bakery doughs that need structure and stability over 24 to 72 hours. The elastic, resistant gluten supports high hydration and gives an airy, well-developed crust.
Le 5 Stagioni, professional pizza flour
Le 5 Stagioni is the professional pizza brand of Agugiaro & Figna Molini, a long-established Italian milling group. The range is built specifically for pizzaioli, with flours of different strengths for different leavening times and styles. Oro sits at the strong end of the range, made from 100% Italian wheat for traceability and a clean taste.
Oro: strong flour for long leavening
Oro is a strong type 00 flour designed for long, slow fermentation. Its robust gluten holds the dough through extended cold proofs without collapsing, so it suits 24 to 72 hour doughs, high hydration and high-temperature baking. The result is a light, well-alveolated, digestible base, ideal for contemporary and Neapolitan pizza as well as long-leavened breads and focaccia.
How to use it
Use for long-leavening doughs (24 to 72 hours, cold fermentation at 4 °C), at a hydration of around 65 to 80%. The strong gluten benefits from longer rest and folds to develop structure. Bake at high temperature. As a strong flour it can also be blended with weaker flours to tune the strength to a specific recipe or leavening time.
Specifications and storage
Type 00 soft wheat flour from 100% Italian wheat, in a 25 kg sack. Contains gluten. Store in a cool, dry place away from light and humidity, raised off the floor and away from strong odours. Use clean, dry scoops and rotate stock by best-before date.
Who it is for and LAPA delivery
Oro by Le 5 Stagioni is made for pizzerias and bakeries that work with long fermentation and high hydration. LAPA delivers it across Switzerland six days a week with no minimum order; from Zurich and Lugano to Bern, Basel and Geneva orders arrive the next day, with partner carriers such as Swiss Post and Planzer serving areas outside the LAPA fleet routes.
Tags :
Product Specifications
- Legal name: Soft wheat flour type 00
- Brand: Le 5 Stagioni
- Producer: Agugiaro & Figna Molini, Italy
- Line: Oro
- Content: 25 kg sack
- Wheat origin: 100% Italian wheat
- Ingredients: Soft wheat flour type 00
- Allergens: Contains gluten (wheat)
- Usage: Long-leavening pizza (24 to 72 h), high hydration, breads and focaccia
- Storage: Store in a cool, dry place away from light and humidity
- Country of origin: Italy
- HS customs code: 1101.00
| Brand | 5 STAGIONI |