Molino Dallagiovanna G.R.V. srl

THE HISTORY OF THE MILL
Molino Dallagiovanna is a family-milling company founded in 1832nd. Today the mill, led by Pier Luigi, Sergio and Andrea Dallagiovanna, together with the sixth generation, represents the state of the art through the best Buhler milling technologies and slow, cold grinding which respects the organoleptic components of the grains.

THE QUALITY OF RAW MATERIALS
The Dallagiovanna family personally selects only the finest quality grains, some of which are grown in a controlled supply chain.
Suppliers are always asked for a grain passport which certifies the treatments carried out in the field during planting, as well as provenance. This ensures only the best quality products

THE LABORATORY
Research and Development are also essential in assessing the quality, strength, elasticity, resistance and firmness of every single flour through analyses carried out with the latest-generation technologies. The work of the mill is to offer not only the highest-quality flour, but also to obtain balanced, consistent and safe products.

CLEANING AND WASHING
Cleaning is a key requirement in the production of superior quality flours. We carry out an initial dry clean and subsequently are the only mill to wash the grain. This allows us to remove any impurities and to soften the grains in order to facilitate the milling process.

THE FLOURS
Every single type of grain is ground in a single blend, slowly and coldly, running numerous times through the rolling mills, respecting all the organoleptic components of the grains. The individual flours obtained are mixed together according to recipes created in the laboratory and tested in the field by in-house technicians and baking professionals to create the perfect flour.
We produce over 450 types of flour: from traditional lines for bread, pasta, desserts and pizza, which are made with the virtues of wheat germ; organic flours and a line of gluten-free and lactose-free preparations specific for each baking sector, professional semi-finished products and “tailor-made” flours, “custom-created” based on the production needs of the customer.

PACKAGING AND LOGISTICS
Each flour is packaged in bags with an ultra-sound heat-sealed valve closure to prevent product contamination and spillage. Finally, the flours are left to rest before being sold on the market.

THE ENVIRONMENTALLY-FRIENDLY MILL
Sustainability is a key component of the company. Over the years, the mill has had strong ties with the environment and the territory in order to ensure excellent products from the field through to use. In fact, long-term business relationships have been created with farmers and raw material suppliers on the basis of the same values of sustainability and transparency.
Products are wrapped and packaged by means of recyclable and easy to dispose materials.

MASTERS OF TASTE
In our baking laboratory the flours are tested by our in-house technicians and by leading Masters from the Best Schools in Italy such as CAST Alimenti and by the sector’s leading experts such as AMPI and Chefs from around the world who, as a result of their art and experience, are essential to the continual improvement of the production.

SALES AND EXPORT
In nearly two hundred years, Molino Dallagiovanna has evolved and has grown to become one of the actually more productive and lit the milling sector, capable of exporting abroad (more than 50 countries worldwide) values and the Italian food excellence and to testify fully intuition and solidity.