PRESENTATION

Specialisation, the first stage in our evolution and in our success.

Up until the 1980s, our business was still traditional by nature, and involved the production of flour for bread making.
In 1985, however, the introduction of the "Le 5 Stagioni" pizza flour represented an important turning point in our development. The product was an overnight success.

The new line of pizza flour soon became a market leader, reaching a share of 14% (of the national market). Specialisation thus represented the first - successful - stage in our evolution towards being able to respond to the latest needs in the industry. Baking mixes: the latest stage in our evolution and the future of the industry. The success of the "Le 5 Stagioni" brand pizza flour demonstrated the effectiveness of the company's new mission, and provided the input for the stages following specialisation in the flour industry: the focus on the concept of prepared mixes for bread and pastry making.

These products are increasingly gaining a foothold in the market, since they guarantee high and constant qualitative standards.

By allocating significant resources - both human and financial - to research and the production of baking mixes, Molino Agugiaro is now one of the most dynamic and avant-garde operations in the milling industry.
An industry which nowadays is becoming ever more a refined art and an exact science.

>> Download the official presentation of Agugiaro & Figna