Molino sul Clitunno at TuttoFood 2021 with the new lines of healty food oriented flours.
Milan – The 2021 edition of TUTTOFOOD will be remembered for being not only the first post-pandemic, but because it gave life to a real ecosystem of companies, producers, buyers, visitors and professionals from all over the world, united around the excellence of Made in Italy agri-food, which has always been considered one of the most virtuous.
An announced success with the public, but which certainly went beyond expectations, to the great satisfaction of the 2700 exhibitors, who were able to make themselves known within an international stage where the production chains and attention to well-being and health at the table, turned out to be the main themes of the event and an important driving force for Italian exports.
Molino sul Clitunno also attracted the attention of international white art professionals, which confirmed its role as a virtuous company in the sector and presented important innovations at the fair.
“It has been a while since we have noticed an increase in interest at an international level, for our certified” ORO PURO “supply chain – says Pierluigi Marani CEO of Molino sul Clitunno – today the consumer and the professional of the “white art” want guarantees of genuineness and natural products and our project, which we have been carrying out since 2018, responds to these requests, but we went further. We have carried out a great deal of research and development with the masters of our Academy, to add to the ORO PURO line two new references dedicated to pizza (ORO PURO PIZZA BLU W270 and ORO PURO PIZZA ROSSA W320), because we wanted to give not only the guarantee of a certified product, but to produce “specific flours for pizza with the added value of supply chain certification”.
ORO PURO PIZZA is an innovative product that starts from the strict selection of the best certified Emilian grains and from the respect of the traditions of the “white art”, which has captured the interest of the professionals of the international pizzeria, because it allows an optimal management of the dough and also satisfies the consumer more attentive to well-being at the table, ensuring lightness and high digestibility of the final product.
An innovative line, as well as the new MIX for PIZZA, designed to ensure high performance of the dough and optimal yields of the finished product following the new market trends with the highest respect for quality.
Another novelty from Molino sul Clitunno and previewed at TUTTOFOOD 2021 follows on from the combination of well-being and quality:
Le Ruvide stone-ground, a new line of professional flours that consists of a Type 1, a Manitoba Type 1 and a wholemeal flour, all of the highest quality. Among their most notable characteristics, the presence of more noble fibers and nutrients than the grain of origin and the ability to give the finished product all the flavor and aroma of wheat, processed at low temperatures.
“On an international level, says Pierluigi Marani, we Italian producers are viewed with particular attention because we have always worked in the name of quality. Our company in the panorama of certified wheat supply chains has distinguished itself for having anticipated some issues related to well-being at the table applied to white art, but also because for over 35 years it has been pursuing a philosophy centered on the values of traditions and on respect for nature and man. “
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