The ideal partner looks beyond

Incoming grain has to pass a series of strict controls. We take a representative sample from each lorry, which is analysed by special equipment: only if the result of the analysis is positive can the grain be unloaded into the mill.

Each grain is carefully checked by means of an optical sorter, which allows us to remove the grains with any defects, reserving only the perfect ones for milling.

Thanks to our husking system, which removes the outer layer of the grain by means of very light abrasion, we eliminate any possible impurities from the surface of the grain. We only grind perfectly clean grains to obtain healthy, pure flour.

Every day we mill dozens of different varieties of wheats, working 24 hours a day: production is managed and controlled by a modern monitoring system, which allows us to obtain precise and correct milling even in the absence of the millers, who are always up to date and ready to intervene.

Since 2008 we have also been proudly milling by stone: the first stone mill brought to the mill was the classic wooden mill, to which we added a small sifter to be able to obtain type 2 and type 1 flours. Over the years we have added other modern stone mills to the traditional one, with the aim of obtaining flours that are still rich in fibre and wheat germ, but with a more homogeneous grain size and therefore more stable and constant.

Thanks to the installation of modern stone milling equipment, we are able to produce stone-ground flour even in large quantities and transported in bulk. Modern stone mills maintain the structure and milling method of traditional milling machines and also allow for more precise milling adjustment, which is essential in order to obtain more stable and user-friendly flour.

The laboratory is the heart of the mill: thanks to the chemical, rheological and microbiological analyses carried out on the incoming wheats and on the flours produced, we are sure to mill clean and healthy grains, mixing the different varieties to obtain flours with specific performance characteristics, tested during and after milling to guarantee that the flour produced is actually in line with the customer's requirements.

Testing flour from an analytical point of view is fundamental but not sufficient: to guarantee product performance, it is necessary to test it in the same conditions in which it will actually be used by the customer. This is why we have always relied on our Baking Lab: a real laboratory equipped with all the equipment found in small and large laboratories, active on a daily basis to test milled flours, but also to propose new products together with Research & Development and to hold professional training courses.

We firmly believe in training as a tool for personal and professional growth, which is why we frequently organise refresher courses for professionals in the sector held by our team of technicians, specialised in the various branches of the Art of Flour.

In-person training, but not only: we also organise live courses and video recipes that are always available on the Baking Box, our project dedicated to the craftsmen of the sector: an interactive Facebook group created to make knowledge, experience and valuable content available to everyone, useful for learning and improving every day.

Our mill was created with dimensions and structure specifically designed to serve the large Italian food industry, which we support in the choice of the most suitable flour for the various types of product and production lines.
Our internal staff of the Quality Department and Baking Lab is ready to give technical support also directly in production, giving practical advice to obtain better results in line and optimise work.