Re-Milled Durum Wheat Semolina Bag 10 kg — Le 5 Stagioni (Agugiaro & Figna)
Hartweizen-Doppelgriess Le 5 Stagioni im 10-kg-Profiformat, hergestellt von der historischen italienischen Mühle Agugiaro & Figna Molini in Curtarolo (Padua). Aus der zweifachen Vermahlung sorgfältig ausgewählter Hartweizenkörner gewonnen, mit charakteristisch goldgelber Farbe, feiner gleichmässiger Körnung und ausgezeichneter Wasseraufnahme. Garantiert hervorragende Dehnbarkeit, Backstabilität und Teigelastizität. Unverzichtbar für das traditionelle Pane di Altamura DOP und apulische Langzeitgär-Brote, perfekt für hausgemachte frische Pasta (Orecchiette, Cavatelli, Strascinati), Focaccia Barese, Pizzateige mit hoher Hydratation und als Mischkomponente in professionellen Mehlmischungen. 10-kg-Papiersack PAP22 recycelbar, ideal für Pizzerien, Bäckereien, handwerkliche Nudelmanufakturen und italienische Restaurants. Protein 12% TS, Asche max. 0,90% TS, Feuchtigkeit max. 15,5%. Herkunft: Italien. Marke Le 5 Stagioni, italienischer Marktführer bei Profimehlen für Pizzerien.
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.
Tags :
Product Specifications
- Legal name: Re-milled durum wheat semolina
- Brand: Le 5 Stagioni (Agugiaro & Figna Molini)
- Producer: Agugiaro & Figna Molini, Curtarolo (Padua), Veneto, Italy
- Type: Durum wheat, double-milled
- Protein: 12 percent on dry matter
- Ash: Max 0.90 percent on dry matter
- Moisture: Max 15.5 percent
- Net weight: 10 kg per bag
- Packaging: Recyclable paper bag PAP22
- Country of milling: Italy
- HS code: 1103.13
- EAN: 8021274143103
- Allergens: Gluten, may contain traces of soy
- Recommended use: Altamura DOP bread, fresh pasta, focaccia, high-hydration pizza
| Brand | AGUGIARO E FIGNA MOLINI SPA |
| Categoria Pizza | Farine |