The purpose of the Agugiaro & Figna research & development centre is to provide both scientific and technical support for our customers and the continuous development of new products, always of the highest quality.

Thanks to the outstanding Know-How resulting from wide experience in the production of flours and semi-processed products, Agugiaro & Figna Molini has decided to work together with its customers in the creation and experimentation of new products, and in upgrading its entire range. In order to do this, two research and development centres have been created in the Curtato (PD) and Magione (PG) factories, with 6 full-time technicians of varied and proven experience who are dedicated to this task, together with the collaboration of 3 flour analysis laboratoires belonging to our group.Customers are periodically assisted by our technicians, for demonstrations and tests in our laboratoires or directly at the customer' premises. The service is addressed both to the craftsman, always in search of the latest innovation, and to the customer needing to develop new products in close collaboration with its own marketing department and its own production structures.

Naturkraft LIEVITO MADRE IN POLVERE

A result of the research & development centre work is the complex industrial process for the production of the "DRIED CULTURE YEAST", made in our plants. The high professional skill of our technicians and the most up-to-date technology have allowed for the selection of the "culture yeast" and, above all, its maintenance over time, avoiding the uncontrolled fermentation that normally develops in production carried out with artisan processing methods. From this original yeast strain, a mass of increased weight is obtained, which is then dried by a sophisticated technology. The whole process is continually monitored and the product obtained is always subjected to numerous checks and careful inspection.