The birth of our Flours

Choice of grain

The choice of wheat is certainly the most important element that characterises our mill, so much so that Pierluigi Dallagiovanna goes to the main Italian markets every week to view the various types of grain on sale. As a result of his skill the mill obtains the best Italian and foreign grain.

Chemical / Physical analysis

The wheat that enters the mill is checked by technicians who perform analyses to assess the quality, strength, elasticity, resistance and tenacity of each individual flour, to assure that the grading given on the sack accurately reflects the product contained within. The technicians also study the composition of the mixes under the watchful eye of the master pastry cooks and expert bakers.

Receipt and storage of the grain

The wheat is unloaded using mobile platforms and is immediately stored in modern silos that use cold technology to prevent overheating of the cereals. Every silo has a series of internal probes that constantly monitor temperature and, if necessary, activate the fans.

Cleaning the grain

The first cleaning of the wheat, performed using sifters and air blowers, followed by immersion washing is another essential phase. This process, now abandoned by nearly every other mill, eliminates a greater number of impurities and makes for a more uniform level of grain humidity.

Rest

It is not enough just to dampen or wash the cereals, but it is also necessary to wait until the humidity penetrates inside the grain to soften the kernels, in order to create the best possible flour. This period of rest is specifically designed for all qualities of wheat on the basis of the typical characteristics of each species.

Milling

The real secret of the mill lies in its beating heart. Indeed, in 2001 the company acquired a high-tech plant: the ultramodern Buhler. Naturally the machine does not do it all by itself. The miller still has to decide on the approach to take. What is our approach? Low yield for high quality.

Mixing

During milling, the flour is constantly remixed to maintain maximum homogeneity, but the real mixing is something else: with recipes, created in the laboratory and tested "in the field" by expert bakers, which combine various percentages of different flours to obtain the desired grade.

Packaging and logistics

This flour is then packaged in sacks with heat sealed valves, a brand new feature from Molino Dallagiovanna. This system prevents product contamination and leakage. The packages are not immediately released onto the market, because just like the finest wines, they require a period of ageing prior to consumption.