Flour / Semi-finished / Special Product
t r a d i z i o n e
i t a l i a n a
00 type flour
00 type flour - Manitoba
00 type flour - Gold
00 type flour - Superior
Flour for Neapolitan pizza
Soft wheat flour obtained from the milling and sifting of
North American and Canadian non-germinated soft wheat,
from which extraneous substances and impurities have
been removed according to the law in force (No. 580 of
04/07/67).
Soft wheat flour obtained from the milling and sifting of
North American and Canadian non-germinated soft wheat,
from which extraneous substances and impurities have
been removed according to the law in force (No. 580 of
04/07/67).
Soft wheat flour obtained from the milling and sifting of
North American and European non-germinated soft wheat,
from which extraneous substances and impurities have
been removed according to the law in force (No. 580 of
04/07/67).
Flour with high protein content, ideal for baked products
with long rising times (24 hours), used to strengthen softer
flours.
Flour with high protein content, ideal for baked products
with long rising times (18-21 hours).
Very balanced flour, ideal for medium rising times (8-13
hours), suitable for daily use.
Physical/Chemical Properties
Physical/Chemical Properties
Moisture: max 15,5 %
Proteins: min 14 %
Ashes: type 00 max 0,55
Wet Gluten: min 38 %
Moisture: max 15,5 %
Proteins: min 13 %
Ashes: tipo 00 max 0,55
Wet Gluten: min 35 %
Le 5 Stagioni is becoming official member of the Suppliers
approved to full title by the “Associazione Verace Pizza
Napoletana”. The Flour Pizza Napoletana branded Le
5 Stagioni has received the “certificate of suitability” in
conformity to the parameters of quality and the requisites
established by the official disciplinary for the realization of
the true Neapolitan Pizza. The rheological characteristics of
the product and its elasticity have permitted an appreciated
recognition highly valued by master pizzaioli in Italy and
abroad. Soft wheat flour obtained from the milling and
sifting of national and European non-germinated soft
wheat, from which extraneous substances and impurities
have been removed according to the law in force (No. 580
of 04/07/67). Special and particularly elastic flour for the
production of traditional Neapolitan pizza.
Rheological Properties
Rheological Properties
Chopin Alveograph:
W 390 - Tolerance: -10/+30
P/L 0,60 - Tolerance: +-0,10
Chopin Alveograph:
W 330 - Tolerance: -10/+30
P/L 0,60 - Tolerance: +-0,10
Brabender Farinograph:
Absorption min 60 %
Stability min 17’
Brabender Farinograph:
Absorption min 57 %
Stability min 13’
Brabender Amylograph:
Amylogram 800/1200 u.a.
Brabender Amylograph:
Amylogram 800/1200 u.a.
Available Packaging
Available Packaging
25 kg white-red bag.
10 kg white-red bag.
25 kg white-blue bag.
10 kg white-blue bag.
Physical/Chemical Properties
Moisture: max 15,5 %
Proteins: min 14,5 %
Ashes: type 00 max 0,55
Wet Gluten: min 40 %
Rheological Properties
Chopin Alveograph:
W 410 - Tolerance: -10/+30
P/L 0,60 - Tolerance: +-0,10
Brabender Farinograph:
Absorption min 60 %
Stability min 17’
Brabender Amylograph:
Amylogram 800/1200 u.a.
Available Packaging
25 kg white-brown bag.
10 kg white-brown bag.
Physical/Chemical Properties
Moisture: max 15,5 %
Proteins: min 11,5 %
Ashes: type 00 max 0,55
Wet Gluten: min 28 %
Rheological Properties
Chopin Alveograph:
W 300 - Tolerance: -10/+20
P/L 0,60 - Tolerance: +-0,10
Brabender Farinograph:
Absorption min 55 %
Stability min 10’
Brabender Amylograph:
Amylogram 800/1200 u.a.
Available Packaging
25 kg white-red bag for “Neapolitan Pizza”
10 kg white-red bag for “Neapolitan Pizza”
00 type flour
00 type flour - Strengthened
00 type flour
Type 1 - Stone milled
00 type flour – Fresh Pasta
Soft wheat flour obtained from the milling and sifting of
national and European non-germinated soft wheat, from
which extraneous substances and impurities have been removed according to the law in force (No. 580 of 04/07/67).
Soft wheat flour obtained from the milling and sifting of national non-germinated soft wheat, from which extraneous
substances and impurities have been removed according
to the law in force (No. 580 of 04/07/67).
“1” type flour, milled using stone millstones which gently
grind the grain.
The slow, cool milling guarantees that the extracted flour is
more fragrant with a more intense flavour.
Soft wheat flour obtained from particular milling processes.
Ideal for hand-made fresh pasta production.
Flour for dough with short rising times (2-6 hours), ideal for
the production of traditional and sliced “tiled” pizza (thick
dough).
Flour for direct kneading processing, suitable for daily preparation and for the production of traditional and sliced pizzas.
Type “1” high protein flour.
Suited for direct and indirect dough making, with medium
and long leavening times.
Physical/Chemical Properties
Physical/Chemical Properties
Chemical-physical properties
Moisture: max 15,5 %
Proteins: min 11 %
Ashes: tipo 00 max 0,55
Wet Gluten: min 28 %
Moisture: max 15,5 %
Proteins: min 10 %
Ashes: type 00 max 0,55
Wet Gluten: min 26 %
Moisture: 13.5% max.
Protein: 13.5% min.
Ashes: 0.80 max.
Gluten starch: 35% min.
Rheological Properties
Rheological Properties
Rheological properties
Available Packaging
Chopin Alveograph:
W 250 - Tolerance: -10/+30
P/L 0,60 - Tolerance: +-0,10
Chopin Alveograph:
W 200 - Tolerance: -10/+30
P/L 0,60 - Tolerance: +-0,10
Chopin Alveograph
W 300 – Tolerance: -20/+30
P/L 1.2 – Tolerance: +/-0.10
25 kg white-blue bag “For Fresh Pasta”
10 kg white-blue bag “For Fresh Pasta”
Brabender Farinograph:
Absorption min 54 %
Stability min 8’
Brabender Farinograph:
Absorption min 53 %
Stability min 3’
Brabender Amylograph:
Amylogram 800/1200 u.a.
Brabender Amylograph:
Amylogram 800/1200 u.a.
Available Packaging
Available Packaging
25 kg white-green bag
10 kg white-green bag
25 kg white-light blue bag
10 kg white-light blue bag
5 kg white-light blue bag
Brabender Farinograph
Min. absorption 60%
Min. stability 15’
Brabender Amylograph
Amylogram 800/1200 a.u.
Available Packaging
25 kg white-red bag
Physical/Chemical Properties
Moisture: max 15,5 %
Proteins: min 11,5 %
Ashes: tipo 00 max 0,36
Wet Gluten: min 29 %
Rheological Properties
The very low ashes content preserves the light colour of
pasta.
Semi-finished
Pizzasoja
Pizza Delight
Complete Meal
Pizza & Tradition “Rome”
Pizza Soja is a mix suitable for the production of soy pizza,
which is lighter and easier to digest, rich in vegetable proteins and with an incomparable flavour.
Pizza Delight is a mix suitable for the production of a nutritious and tasty pizza, rich in vegetable proteins and with an
incomparable flavour. This product is also rich in Vitamin E,
contained in large amounts in Wheat Germ.
Complete Meal is suitable for the production of a full-bodied
flavour pizza. The presence of Wheat Germ (rich in Vitamin
E), increases the organic value of the product.
Rome Pizza & Tradition is ideal for the production of a “Roman-style” pizza, which is particularly crispy and light.
It is used for long rising times.
Ingredients
In relation to its high-quality ingredients, it is ideal for long
rising times.
Type “0” soft wheat flour, Soy flour, Soy bran.
Ingredients
Nutritional Table (for 100 gr)
Type “0” soft wheat flour, Soy flour, remilled durum wheat
bran, soft wheat germ, emulsifier: E322 (soya lecithin).
Calories: 364 Kcal - 1544 Kj
Proteins: 14
Carbohydrates: 71
Fat: 3
Available Packaging
10 kg white bag
Nutritional Table (for 100 gr)
Calories: 364 Kcal - 1545 Kj
Proteins: 13
Carbohydrates: 71
Fat: 3
Available Packaging
10 kg white bag
It is used for long rising times.
Suitable for long rising times and dough with high-water
content.
Ingredients
Ingredients
Type “0” soft wheat flour, Soy flour, re-milled durum wheat
bran, soft wheat germ, emulsifier: E322 (soya lecithin).
Type “00” soft wheat flour, Soy flour, powdered sourdough,
deactivated yeast, flour treatment agent: E300 (L-ascorbic
acid), alpha amylase.
Nutritional Table (for 100 gr)
Calories: 362 Kcal - 1536 Kj
Proteins: 12
Carbohydrates: 74
Fat: 2
Available Packaging
10 kg white bag
Nutritional Table (for 100 gr)
Calories: 360 Kcal - 1529 Kj
Proteins: 12
Carbohydrates: 76
Fat: 1
Available Packaging
10 kg white bag
Semi-finished
Pizza & Tradition
Pizza Teglia
Non Solo Grano
Pizza Crok
Pizza & Tradition is a mix suitable for a crispier and tastier
pizza, in the name of an ancient tradition.
Pizza Teglia is a semi-finished product for the production
of pan pizza.
Pizza Crok is a semi-finished product for sliced pizza with a
particularly rich flavour and a crunchy and light consistency.
Ideal for long rising times.
It makes particularly soft and tasty pan pizzas according to
tradition.
NON SOLO GRANO is a semi-finished product for cereal
pizza containing all the nutritional properties of wheat, barley, oats, spelt, rye, corn, all in a single mix.
It is particularly suitable for the production of classic pizza,
with crunchy consistency, rich and intense flavour, and the
typical aroma of products enriched with cereal flour.
Ingredients
Ingredients
Type “0” soft wheat flour, re-milled durum wheat bran, Soy
flour, powdered whole milk, wheat gluten, malted wheat
flour.
Nutritional Table (for 100 gr)
Calories: 358 Kcal - 1518 Kj
Proteins: 12
Carbohydrates: 73
Fat: 2
Available Packaging
10 kg white bag
Ingredients
Type “0” soft wheat flour, wholemeal Soy flour, salt, dextrose, deactivated dry yeast, malted wheat flour, alpha amylase, flour treatment agent E300.
Ingredients
Type “00” soft wheat flour, wholemeal soft wheat flour, corn
flour, potato flakes, salt, malted wheat flour, dextrose, deactivated yeast, flour treatment agent: E300 (L-ascorbic acid),
alpha amylase.
Type “0” soft wheat flour, barley flour, oat flour, whole spelt
flour, rye flour, corn flour, malted wheat flour, powdered dried sourdough, flour treatment agent L-cysteine.
Physical/Chemical Properties
Nutritional Table (for 100 gr)
Available Packaging
10 kg white bag
Available Packaging
Calories: 358 Kcal - 1520 Kj
Proteins: 11
Carbohydrates: 76
Fat: 1
10 kg white bag
Available Packaging
Nutritional Table (for 100 gr)
Calories: 355 Kcal - 1510 Kj
Proteins: 12
Carbohydrates: 74
Fat: 1.
10 kg white bag
Moisture: max 15,5%
Special product
Naturkraft Pizza
Naturkraft Verace
The Agugiaro & Figna Molini Research Center has developed an innovative and original technology to produce powdered dried
sourdough (mother yeast). In fact, sourdough is obtained from spontaneous fermentation of flour kneaded several times and
leavened until reaching the proper level of acidity. In this way, natural yeast is formed. Then the fermentation process is interrupted, part of dough water is extracted and the product dried.
From this technology Naturkraft-Pizza has been created,
the powdered dry sourdough that gives the pizza dough
the following benefits:
> anticipates the maturing process and prolongs the rising
stress (superior solidity);
> makes the dough easier to roll out;
> provides a uniform gilding over the entire surface;
> makes the dough more tolerant to high temperatures;
> facilitates an excellent pasta cooking.
The result is:
> crispness, flavour and typical taste of sourdough;
> chewiness and crispness even when cold;
> Easily digestible pizza.
Naturkraft-Pizza does not eliminate the brewer’s yeast, but
reduces the required amount (which only serves as a trigger
for fermentation).
The Agugiaro & Figna Molini Research Centre has perfected
an innovative and original technology to produce dry
mother yeast powder. Mother yeast is obtained from the
spontaneous fermentation of the dough that is leavened
several times until the correct acidity level is achieved,
which is when the natural yeasts are formed. Fermentation
is then halted, the water is partly extracted and the product
is dried.
Ingredients
Powdered dried sourdough (type “00” soft wheat flour,
sourdough, water, malted wheat flour, flour treatment
agent: L-cysteine).
The result is:
> More fragrant and intense flavour and perfume
> Easier to chew
> Pizza that is every easy to digest
Physical/Chemical Properties
Ingredients
Moisture: max 12,5 %
Proteins: min 14 %
Ashes: max 1,50 %
Available Packaging
0,500 and 10 kg bag
Advantages
> Speeds up maturing and increases the hold of the
leavening phase
> The pizza dough is easier to spread
> The edge of the pizza has a more uniform golden colour
> The dough is more resistant to high temperatures
> The soft part develops better
Dried powder mother yeast (“00” soft wheat flour, mother
yeast, malt flour, deactivated yeast)
Packaging
10 kg bags
Spolverina
Gluten Free
Instant Brewer’s
Yeast
Durum wheat flour obtained from the
milling and sifting of durum wheat,
from which extraneous substances
and impurities have been removed
according to the law in force (No.
580 of 04/07/67).
Semi-finished product for the
production of gluten-free and dairyfree pizzas.
Active Instant dry yeast, suitable for all
types of pizza dough.
It is suitable for dusting pizza work
surfaces as it does not raise powder,
is not sticky and helps to produce a
more fragrant, golden pizza.
Therefore it gives the following
advantages:
- It does not raise powder
- The pizza dough does not stick
on the work surface
- It makes pizza more fragrant
- It gives a more golden pizza edge
- It does not char during the
cooking
Physical/Chemical
Properties
Moisture: max 15,5 %
Proteins: min 11,5 %
Ashes: max 1,6 %
Cellulose: max 1 %
Available Packaging
10 kg white bag
Composed of naturally gluten-free
and milk-free raw materials, it is
suitable for the production of sliced
round pizza and focaccia.
Ingredients
To be added directly into water during
the first kneading phase.
Ingredients
Natural Yeast (Saccharomyces cerevisiae), food emulsifier E-491
Rice flour, corn starch, potato
starch, dextrose, salt, guar seed
flour, vegetable fiber, emulsifier
E471, thickener E464, leavening
agent E576.
Dosage
Instructions for use
Available Packaging
Gluten-free Mix: gr 1000
Water: gr. 750/800
Extra Virgin Olive Oil: gr. 50
Compressed fresh yeast: gr. 20 - 60
500 gr vacuum polylaminate aluminium bag.
“Le 5 Stagioni” instant yeast must be
used in small quantities reduced by
50% compared to fresh yeast.
Flour kg 1/2,5
Fresh Pasta
Semola
Classica
Superiore
Pizza Napoletana
Soft wheat flour obtained from particular milling processes.
Ideal for hand-made fresh pasta production.
Made from highly selected wheat, offering excellent stretch,
absorption and hold. Very rough with a golden colour, it is
ideal for producing drawn pasta, fresh pasta, bread, focaccia and pizza.
Soft wheat flour obtained from the
milling and sifting of national nongerminated soft wheat, from which
extraneous substances and impurities have been removed according to the law in force (No. 580 of
04/07/67).
Flour for direct kneading processing, suitable for daily preparation
and for the production of traditional
and sliced pizzas.
Soft wheat flour obtained from the
milling and sifting of North American
and European non-germinated
soft wheat, from which extraneous
substances and impurities have
been removed according to the law
in force (No. 580 of 04/07/67).
Very balanced flour, ideal for medium
rising times (8-13 hours), suitable for
daily use.
Physical/Chemical
Properties
Physical/Chemical
Properties
Brabender Farinograph
Min. absorption 53.5%
Min. stability 14’
Moisture: max 15,5 %
Proteins: min 10 %
Ashes: type 00 max 0,55
Wet Gluten: min 26 %
Moisture: max 15,5 %
Proteins: min 13 %
Ashes: tipo 00 max 0,55
Wet Gluten: min 35 %
Packaging
Rheological Properties
Rheological Properties
Le 5 Stagioni is becoming official
member of the Suppliers approved to
full title by the “Associazione Verace
Pizza Napoletana”. The Flour Pizza
Napoletana branded Le 5 Stagioni has
received the “certificate of suitability” in
conformity to the parameters of quality
and the requisites established by the
official disciplinary for the realization
of the true Neapolitan Pizza. The
rheological characteristics of the product
and its elasticity have permitted an
appreciated recognition highly valued
by master pizzaioli in Italy and abroad.
Soft wheat flour obtained from the milling
and sifting of national and European
non-germinated soft wheat, from which
extraneous substances and impurities
have been removed according to the
law in force (No. 580 of 04/07/67).
Special and particularly elastic flour for
the production of traditional Neapolitan
pizza.
2.5 kg bags
Chopin Alveograph:
W 200 - Tolerance: -10/+30
P/L 0,60 - Tolerance: +-0,10
Brabender Farinograph:
Absorption min 53 %
Stability min 3’
Brabender Amylograph:
Amylogram 800/1200 u.a.
Chopin Alveograph:
W 330 - Tolerance: -10/+30
P/L 0,60 - Tolerance: +-0,10
Brabender Farinograph:
Absorption min 57 %
Stability min 13’
Brabender Amylograph:
Amylogram 800/1200 u.a.
Available Packaging
Available Packaging
Physical/Chemical Properties
Moisture: max 15,5 %
Proteins: min 11,5 %
Ashes: tipo 00 max 0,36
Wet Gluten: min 29 %
Rheological Properties
The very low ashes content preserves the light colour of
pasta.
Available Packaging
25 kg white-blue bag “For Fresh Pasta”
10 kg white-blue bag “For Fresh Pasta”
Chemical-physical properties
Moisture: 15.5% max.
Ashes: 0.80 max.
Nitrogenated substances: 12.5% min.
Dry gluten: 11% min.
Gluten starch: 29.2% min.
Rheological properties
25 kg white-light blue bag
10 kg white-light blue bag
5 kg white-light blue bag
1 kg white-light blue bag
25 kg white-blue bag.
10 kg white-blue bag.
1 kg white-blue bag.
Physical/Chemical Properties
Moisture: max 15,5 %
Proteins: min 11,5 %
Ashes: type 00 max 0,55
Wet Gluten: min 28 %
Rheological Properties
Chopin Alveograph:
W 300 - Tolerance: -10/+20
P/L 0,60 - Tolerance: +-0,10
Brabender Farinograph:
Absorption min 55 %
Stability min 10’
Brabender Amylograph:
Amylogram 800/1200 u.a.
Available Packaging
25 kg white-pink bag
ITALIAN LEADER
Everyday research and development have lead Agugiaro e Figna well
beyond their complete and very original product range. Quality control provides very strict chemical-physical analyses which are conducted in their perfectly equipped laboratories in all three fully certified factories. Two Research & Development centres have been set
Certification
up in the Curtarolo and Magione factories, with the best equipment
installed for bakery products, where the professional team of master
bakers, confectioners and expert technicians work together with the
clients. A service that is addressed to both the artisan who is always
seeking something new, and the client who needs to develop new
products, working in close cooperation with their marketing and
production departments. Our technicians periodically visit the clients
directly, to perfect products to satisfy even the most demanding requirements.
www.le5stagioni.it
Le 5 Stagioni
Via Monte Nero, 111
35010 Curtarolo (PD)
Tel. +39 049.9624611
Fax +39 049.9624627
Mail: [email protected]
www.le5stagioni.it