Making flour since 1832

The final quality of pizza, bread and all yeast-based cakes is wholly bound up with the particular characteristics of the wheat used. It is for this reason that Dallagiovanna Family personally pays a weekly visit to the most important Italian cereals markets to pick the best local and foreign grains to be transformed into Special Flours, Oltregrano and UNIQUA, the revolutionary multi-purpose flours for a traditional taste, today.

The quality of the grain is first checked visually, but this is not the only examination. The technologically advanced laboratory inspects all the batches analysing not just the chemical/physical quality, but also the particular characteristics of each individual flour.

The care given to the production process also continues during storage, where sophisticated silos prevent the temperature of the grain from rising, as it would otherwise start to smell. The grain is then carefully washed and the "well washed grain is half-milled".

The grain is then rested for a length of time calibrated according to individual variety, to allow the humidity to soften the kernels. It is then ground very carefully and not just pulverised.  Indeed, overheating the flour could damage the starch and protein, indispensable for maintaining the high quality of the final product. It is for this reason that the mill’s equipment is designed to work at low speed and with an innovative control room to constantly monitor the production process.

The individual types of flour thus obtained are then mixed by highly skilled and trained technicians supervised by master pastry cooks and expert bakers, all so as to give you a superior, balanced and consistent product.

In 2015, Molino Dallagiovanna expanded its facilities with a brand new area: inside of this new space, 25 silos for flour storage and the new Bühler plant, which can mix 23 pure milled flours, guaranteeing higher quality and even more specific varieties for the single sectors of the Art of Flour. The new area also houses all of the flour movement processes, now exclusively through air power, no longer using auger mixers. This method prevents the formation of flour deposits and insect infestations, producing safer products, in particular from a hygiene standpoint.