AIDA ORGANIC TYPE 1 FLOUR

the first type 1 organic flour born in Italy

Type 1, organic, stone-ground semi-wholemeal with whole germ

Una vera opera d'arte

How was AIDA created

In the 2000s, I had a recurring thought…

Meeting professional bakers every day, I realised that they only used conventional refined flours.

From that day on, my aim was to reintroduce organic flours into the diet, which contained fibre, vitamins and minerals.

Together with my collaborators we decided to produce a flour type 1, organic, semi-wholemeal, stone-ground with all the germ.

The greatest difficulty was precisely that of breaking the habits tied to working with refined flours. 

The slow processing at low temperature made this flour a true work of art.

It was then that the AIDA family of flours was born.

The market immediately understood the value of my intuition and Aida continues to be a real revolution as well as the most popular product of Antico Molino Rosso.

Gaetano Mirandola.

New

 

Organic Aida 2.6

Restaurant

For gourmet treats or ciabatta rolls


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a real work of art​

Aida 2.0 bio

W 200/220 — P/L 0,53-0,5

Type 1, semi-whole grain, organic, and stone-ground with the full wheat germ.

Aida 2.0 bio

W 200/220 — P/L 0,53-0,5.

Type 1, semi-whole grain, organic, and stone-ground with the full wheat germ.

Suitable for large loaves and direct fermentation processes lasting 2 to 4 hours. Excellent for shortcrust pastry and *pâte brisée*.

Also for pan pizza, fresh round pizza, focaccia, sandwiches, brioche rolls, tarts, and pastries.

Hydration from 45% to 65%.

Aida 2.5 bio

W 240/260 — P/L 0,55-0,57

Type 1, semi-whole grain, organic, and stone-ground with the full wheat germ.

Aida 2.5 bio

W 240/260 — P/L 0,55-0,57

Type 1, semi-whole grain, organic, and stone-ground with the full wheat germ.

Suitable for large loaves using direct or semi-indirect dough methods with a 6–8 hour fermentation, or for round and Neapolitan-style pizzas with a 24-hour fermentation.

Hydration of 60% to 70%.

Excellent for producing puff pastry in a pastry shop.

Aida 3.3 bio

W 320/330 — P/L 0,57-0,65

Type 1, semi-whole grain, organic, and stone-ground with the full wheat germ.

Aida 3.3 bio

W 320/330 — P/L 0,57-0,65

Type 1, semi-whole grain, organic, and stone-ground with the full wheat germ.

Suitable for ciabatta, baguettes, and long-fermentation focaccia, as well as round pizza and *pizza alla pala* using the indirect method (36–72 hours).

Hydration from 65% to 90%.

Furthermore, for panettone with the addition of 20% Manitoba flour.

In pastry making, it is excellent for brioches and croissants.

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