Quality is a duty for us

A careful selection of the soft wheat varieties to be used, subjecting the incoming wheat to an accurate analysis, to verify that the quality and hygiene characteristics of the raw material comply with the expectations.

At the end of the grinding, the flours are subjected to numerous tests and tests to determine the rheological and chemical-physical characteristics, and to make sure that the product obtained is of CONSTANT QUALITY and that it meets the real needs of the customers.

Our idea of Organic

We have always been focus on the origin of our flours. The certification for “organic flours” that we have obtained is proof that our research and our commitment in delivering a healthy and traceable product is a goal that we have achieved.

The mill laboratory

Our laboratory is updated with the best tools that allow you to evaluate the quality of the flour we have ground. The various procedures that we have consolidated over the years are confirmation that for us quality is the first element to be taken into consideration. These are some of the tools we have available:

• Chopin’s alveograph
• Brabender’s farinograph
• The drop index