Three Generations of Milling
Our method has centuries of history behind it. Since the Roman Empire, the wheat used for breadmaking has always come from the Campania region. In addition to growing wheat in suitable terrain, the quality of the raw material is paramount.
The selection and blending of only the best wheat is our family’s skill, and one that we proudly hand down from generation to generation.
We believe quality starts in the field. Our team of experts research and analyze each wheat variety right where it grows. We control and supervise our grain from the seed to the mill.
Every wheat variety is analyzed in our lab and tested to ensure it meets our quality and safety standards.
Our skillful mill operators test the characteristics of every blend to ensure color, odor, specks, screening, and more are all up to our standards.
We carefully select the best wheat varieties from around the world. Every variety undergoes rigorous analyses, so that the production complies with the highest standards of quality and safety.
Per the ancient art of milling, we grind our wheat slowly which allows us to produce high-quality flours that preserve the proteins, starches, authenticity of the wheat's natural flavor.
Through our slow grinding process and our knowledge of how to select the different varieties of wheat, we offer natural products to the market that don't contain any additives and only contain 1 ingredient: wheat.
We preform daily tests on gluten quality, protein quantity, water absorption %, dough resistance, dough extensibility, range of granulation size, dough strength, sugar content, enzyme concentration, and taste.