The journey of wheat: from the land to the table
The journey of transforming a grain of wheat, from the fields to its transformation into flour and its final use, is a complex and multifaceted process marked by meticulous attention to detail and an unwavering commitment to preserving the integrity of the product.
Every step, from the selection of the best wheat varieties to quality analysis, from processing in cylinder and stone mills to sifting, is designed to ensure an excellent result. Packaging and storage complete this process, with the goal of offering functional and high-quality products that meet the needs of both the food industry and the end consumer.
1. Selection
The choice of wheat and grain varieties to be grown represents the initial and crucial step in the production process, which is crucial to ensuring high-quality flours.
This step requires a thorough knowledge of the properties and characteristics of the different crops, each of which contributes to specific milling qualities and, consequently, to flours suitable for distinct and targeted uses.
Only certified grains, selected with the utmost care, are admitted to the subsequent processing process, thus ensuring high standards of safety and quality for the final product.
2. Storage
The production process begins with the storage of carefully selected grains.
Proper storage of raw materials is essential to keep the integrity of the grains and their organoleptic properties intact, as well as to prevent the risk of overheating of the grain masses.
Thanks to our biodedicated facilities, we ensure complete product traceability and prevent any possible contamination with non-organic grains, ensuring high quality standards and compliance with organic regulations.
3. Laboratory
During acceptance and storage, initial analyses are conducted on the raw materials, with particular attention to specific gravity, moisture level and protein level: sample analyses are carried out on each load to check its quality characteristics and exclude the presence of any foreign substances.
Our Analytical Laboratory plays a key role in quality control, performing more than 5,500 analyses annually to cover 100 percent of incoming raw materials. Controls include chemical and physical (moisture, protein, gluten, falling number, starch), rheological, farinographic and mycotoxin analyses.
To ensure even higher standards, we partner with an external laboratory for additional analyses, including multiresidual, microbiological, allergen, heavy metal, and Filth Test. This integrated approach ensures that every batch of wheat and flour meets the highest quality and safety requirements.
4. Cleansing
After careful analysis, the grains pass to the cleaning stage. An optical sorter is used in this process: this is advanced machinery that detects and separates seeds and foreign matter from the product being processed. These include diseased, stained, carbonated or broken grains, as well as harvest residues such as soil and pebbles.
Next, we employ a stone dehuller to remove significant part of the bran and reduce the bacterial load present in the outer layers. This is done by a gentle but effective abrasive action between two grinding stones.
The product thus cleaned is ready to be processed: it is sent to the rolling mills, where cylinder grinding is carried out, or to the stone mills, for initial processing.
5. Grinding phase
Rolling mills are key elements in the cylinder milling process, as they allow soft wheat and other grains to be processed progressively more accurately at each step. There are “first break” mills, used in the initial stages to break the grains, and regrind mills, intended for processing intermediate products, depending on the type of flour desired.
Between grinding passes, the flour millings pass through the plansichter, a machine that sifts and sorts the products according to grain size. The coarser fractions are sent back to the mills for further processing; the intermediate fractions, such as semolina and groats, continue on to the milling machines, while the finer parts, classified as flour, are sent to storage silos.
Also in the stone milling process, after the first breaking step, the flour millings are sieved by the plansichter to ensure accurate selection before being transferred to the storage silos.
6. Packaging
In our packaging facilities, flours are bagged and prepared for sale in the different formats required by the market. We offer 500 g and 1 kg bags, available in paper or in a protective atmosphere, which ensures optimal storage for up to 18 months after packaging. We also produce 5 and 25 kg bags, big bags, and supply bulk flours directly in tanks.
Regardless of the format chosen, we take all necessary measures to ensure proper preservation of the product until it is opened, fully preserving its properties.
7. Logistics
Our sacks are stored in a new, modern logistics warehouse designed to ensure order, cleanliness, ample space and constant temperature control. For transportation we use only dedicated means of transport for flour, designed to preserve its integrity and flavor.
In addition, we are constantly training our staff so that the handling and storage of products is done in the best way, ensuring the highest quality at all times.