The company
A deeply rooted vocation
For over thirty years, we have been investing in technology and research to offer you new products, new fragrances and new possibilities, with a single common denominator: quality. Today as yesterday, our knowledge of wheat and our ability to make the best choices allow us to make flours and mixes that fulfil the customer’s need to the full and guarantee consistent characteristics over time.
Our Flours
Our flour is the result of a careful selection of raw materials and of constant quality control during all stages of the production chain. Tradition and innovation are the values on which we have based our work so that you may always count on a top quality and consistent product that preserves the flavour and fragrance of our territory.
A vast range of flour for professional uses, especially dedicated to bakeries and baking industries, and of products for baking and fresh pasta are the outcome of our daily relationship with the demands of our customers and of our cooperation with master bread and pizza makers.
"ORO PURO” LINE, CERTIFIED EMILIAN WHEAT FLOUR
E’ fissato per settembre 2018 il lancio della nuova linea di farine “ORO PURO" prodotte esclusivamente con grani Emiliani Certificati. Nell’ottica di valorizzare…
WORK IN PROGRESS, A NEW RAW MATERIAL STORAGE SYSTEM
Entro fine luglio sarà ultimato il nuovo impianto di stoccaggio materie prime, costituito da 3 sili che garantiranno ancora maggior precisione nella tracciabilità…
THUMBS UP AT “TUTTO PIZZA” IN NAPLES, A SECTOR WE ARE FOCUSING ON
Tempo di resoconti nel dopo fiera di TUTTO PIZZA, l'evento internazionale che ogni anno richiama a Napoli i professionisti e gli addetti ai lavori della pizza.
"ANTICO FIENILE” TRAINING ACADEMY, AN ACTION-PACKED CALENDAR
La seconda metà del 2018 sarà ricca di appuntamenti dedicati ai professionisti, ma anche agli appassionati, della panificazione, della pizzeria, della pasticceria…
“In•formazione” Training Courses
Training, a value to share
In our headquarters in Trevi, we have created a Training Academy where we welcome our customers and all companies that wish to discover the characteristics and potential of special Molino sul Clitunno flour. A totally renovated barn has become a classroom-laboratory in which professionals of ‘bakery as an art’ meet masters of pizza, bread and pastry making to share experiences and methods. Sharing this experience with our customers, with experts and with professionals of ‘bakery as an art’ is essential for our growth. Sharing gives us the possibility to offer innovation whilst maintaining the tradition that has made our products so appreciated all over the world.
Certifications
Quality, first of all
Our products are made using carefully selected wheat. Stringent quality checks performed during each stage of production guarantees total traceability. Our flour does not contain enzyme-based improvement agents, additives, stabilisers or artificial preservatives.
We are proud to have obtained the BRC (British Retail Consortium) and IFS (International Food Standard) certifications, which attest to the certified quality of each stage of the production chain.
Rediscovering the bond with our roots to thank those who have preserved them and hand them down to the next generations
