MOLINO DALLAGIOVANNA presents:

flours, key players in the kitchen

MOLINO DALLAGIOVANNA G.R.V. is a family-milling company founded in Gragnano Trebbiense, in the province of Piacenza, in 1832.

The flours, over 450 types: 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, are made from a careful selection of the best grains, subsequently washed and slowly ground cold to eliminate all impurities, tested in the White Art Laboratory and by important professionals of the sector and teachers in the best schools in Italy, such as CAST Alimenti of Brescia and AMPI (Accademia Maestri Pasticceri Italiani) to guarantee professionals constant and high quality flours.