Ourhistoric cylinder millat the headquarters is dedicated to millingdurum wheatand consists of only a few rolling mills, so as to reduce the number ofgrain-breakingsteps to an absolute minimum and to avoid excessive stress to theraw material and flouras much as possible.

In addition, the elimination of the trimming stage from the classic milling process allowsthe germ, which is rich in vitamins (vitamins E and B group) and essential fatty acids, to be retained.

Ourremilled semolina, therefore, besides being technologically viable for numerous culinary preparations, is also valuable from a nutritional point of view.

LAMINATE: Rolling mills are metal caissons enclosing 2 pairs of rolls, counter-rotating at different speeds and bearing distinctive grooves, so as to carry out distinct grinding passes;

OPTICAL SELECTING MACHINE: recognizes and discards seeds having different color from wheat, so as to perfect the cleaning of the raw material.

AUTOMATIC PACKAGING MACHINE:ours is a Modified Atmosphere Packaging (MAP) packaging machine that allows us to extend the shelf-life of our flour products to maintain their organoleptic and nutritional characteristics.

The stone in our mills comes fromLa Ferté-sous-Jouarre, an ancient quarry near Paris from which, until the late 1800s, a particularlysturdystonewas extracted, adapted to withstand the mechanical stresses caused by the rubbing ofgrinding.

Our stone mills work atlow temperaturesso as topreserveall the typical aromatic components of the heat-sensitive raw material and avoidproteindenaturation.

All this results inmore fragrant, tastier and more nutritious flour, partly due to the presence of thewheat germ.

From stone grinding we obtain different types of flours, to satisfy any need of our customers!

TENDER WHEAT TYPE 1 or DURUM WHEAT BURTURED FLOURS:

are deprived of the bran parts by successive passages through the tumbler (sieve) and, because they are more refined, are commonly called “tumbled.”
They have an almost uniform coloring, light for soft wheat flours and ivory or amber for durum wheat flours, with a slight speckling due to the presence of germ and bran (1-2%). They are ideal for making cakes, pizzas, breads and baked goods, both sweet and savory.

TENDER WHEAT FARES TYPE 2 OR SEMINTEGRAL HARD WHEAT FLOURS:
undergo less intense sifting than the tumbled product, so they have a higher bran content (4-6%). For this reason, the stippling is more pronounced and the flavor is also more intense.
The higher bran content reduces the leavening capacity of the doughs made with them, and they are therefore ideal for the preparation of lightly leavened cakes, flatbreads, breads and baked goods, both sweet and savory.

INTEGRAL FLOURS AND FLAVORS:
are the “true whole grains” because they are obtained by “full-body” milling of whole grains. Germ and bran blend with the flour, resulting in products with superior flavor and nutritional properties compared to the similar refined product.
Because of their resistance to leavening, they are ideal for baked goods, sweet or savory, that require short leavening.