Greatest care and attention are given to flour products by the “Industria Molitoria Mininni”.
A special milling system allows to extract from the core of the grain a high quality product with a high stability in gluten and low in bacterial agents, whereby the finished product presents high hygienic and sanitary standards.
“Gauged flour” (low in gluten) is utilized in homemade productions, especially in the production of fresh pasta and pasta dried at low temperatures. These products are different from those made with common bran due to their amber colouring, high resistance in cooking, typical flavour and almost total absence of “black heads”.

The high quantity in proteins and the even texture allow the flour to develop to the full the organoleptic qualities (flavour and fragrance) of the final product. In the course of the years, the Company has generated different types of flour for the different ranges of production; these differ as far as texture, minerals and nitrogenous substances are concerned. Hence, the flour is classified as follows:

• S1: used for special productions.
• S2: excellent for high quality fresh and dried homemade pasta
• S3: flour for semi-industrial production that requires a quicker working process.
• SAG: excellent quality flour high in gluten.

For further information click on the packages.