The company from Ravenna in Emilia Romagna Region, leader in the flour and special preparation sector, launches a new line of flour grind with stone (i.e. "macina a pietra" in Italian), in response to the consumer trend that sees less refined flour, with its irregular grain size, more and more looked for from people who like cooking. Two references: Flour type "1" and Spelt flour, both produced with 100% Italian raw materials.
Irregular grain size
Molino Spadoni launches its own line of flour grind with stone (above the picture with the machinery) to meet the target of consumers who love cooking and are protagonists of this rediscovery of ancient traditions. The flour is characterized by irregular grain size and a high nutritional content, thanks to a high presence of bran and wheat germ. These elements also generate remarkable organoleptic characteristics.
The line currently consists of two references: Soft wheat flour type "1", which is less refined compared to the most common "00" and "0", and perfect to give recipes a touch of rusticity and an original touch, and Spelt flour, which is a very appreciated cereal that can be used for cooking both sweet and savory dishes.
Italian raw materials
Molino Spadoni's flours milled with stone are made using only flour of Italian origin: a plus which is also emphasized on the packaging which has a "homemade" design, fully in line with the values of the company's line of flours milled with stone.
By Ugo Stella
Molino Spadoni SpA
via Ravegnana, 746
Phone +39 0544 569056:
Fax +39 0544 569008