Agugiaro & Figna Molini S.p.A
and the many years of collaboration with Parma University

Agugiaro & Figna is the only Italian milling company that funds university research into its products, and has many years of collaboration with the Department of Genetics, Microorganism Biology, Anthropology and Evolution at Parma University, in particular for the behaviour of yeast in the dough, and especially the Naturkraft dried mother yeast which is sold in 10 kg bags and in five different types, Naturkraft bread, Naturkraft pizza, Naturkraft cakes, Naturkraft bio and Naturkraft spelt.

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