MODERN FLOURS SINCE 1854

Our company produces soft wheat flours. Continuing a family milling tradition which has its roots in the nineteenth century, we have continually upgraded the facilities by adopting cutting edge technologies. Over the years, we have been able to meet the new market challenges, answering the needs of customers with dynamism and professional competence. Artisan bakers, industrial customers, distributors and ho.re.ca. operators they all find in us a reliable partner.

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CLOSE TO
A SUSTAINABLE FUTURE

Since the noblest fruit of Nature is our work, we are naturally attentive and sensitive and we respect it. Geographically located in the province of Alessandria, the largest area for soft wheat production in Northern Italy, we are in the middle of wheat fields and in close contact with grain producers with whom we work to obtain an environmentally-friendly industry. To reduce traffic and pollution caused by road transport, we are connected to the railway network via a rail link which allows us to receive the wheat necessary for production. In fact, every train of grain means 50 fewer trucks on the roads. For the grains storage process we use a special system that brings fresh air into the storage silo, preserving the raw material without using treatments that are harmful to the environment and to humans. Humans are the centre of our world: this is why safety comes first for us. Food safety and safety at work, a password turned into real culture to transfer to all those who work within the company. Our staff is in fact continually involved in the development of risk analysis activities, fire and accident prevention measures in compliance with all safety regulations.

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INSTALLATION AND PROCESSING
SYSTEMS

Advanced automation systems and modern technologies characterize our plant, fully equipped with stainless steel piping. Every step of the processing is monitored in real time, thanks to a fibre-optic network, to ensure the best results and quality of our finished product. Let’s crunch a bit of numbers. Here are the figures of our plants:

tons of grain in storage, ensuring supply consistency of the product.
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tons of bulk flours left to stand after milling.
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pallets of bagged flours in a fully automated warehouse to ensure fast delivery schedules.
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tons.
Milling capacity in 24 hours
0
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A PASSIONATE
TEAM

Led today by brothers Andrea and Anna Valente, the company is a sound enterprise which relies on high level professionals and is large enough to address all markets. New professionalism finds here the ideal place to develop their skills and abilities in a state-of-the-art structure. Development investments and strategies help maintain the quality level of products and the value creation and prospects for the future.

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MISSION

Tradition, quality and continuous innovation. It’s on these bases that we pursue our mission:
constant search for excellence in quality and food safety.

Customer respect in selecting raw materials
that are known, traced, tracked and guaranteed for a healthy and controlled eating /diet.

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CERTIFICATIONS AND HACCP

UNI EN ISO 9001

for Quality System

UNI EN ISO 45001

for Safety Management System

FSSC 22000

for Food Safety System

UNI EN ISO 14001

for Environmental System

ISCC

for International Sustainability

SYNESGY

for Sustainability Certificate

KOSHER

for Kosher Certificate

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D. Lgs 231/01

Molini Valente adopts the organizational model provided for by Legislative Decree 231/01

Code of ethics
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Whistleblowing

Procedure for managing internal reports

Data processing information

Tino Insolitto

tino per sito

Tino Insolitto nasce a Genova nel 1968.

Ha solo 14 anni quando intraprende il mestiere del fornaio, scoprendolo quasi per caso ma appassionandosi da subito all’arte panificatoria.

Dopo aver lavorato in alcuni laboratori della sua città, nel 2008 rileva il forno “Da U Tappe” a Campomorone, piccola frazione alle porte di Genova.

Affiancato dal precedente titolare, continua la sua formazione “sul campo” e nel tempo, ai metodi più tradizionali affianca la sperimentazione di nuove tecniche.

Oggi insieme alla moglie e al figlio gestisce il panificio nel quale sono occupati 11 dipendenti. 

Tino ama profondamente il suo lavoro. Quando ne parla non ha dubbi: lo ha sempre fatto con passione, nonostante i grandi sacrifici che richiede. Il sostegno della sua famiglia è stato ed è fondamentale.

Nel suo panificio a farla da padrona è la focaccia genovese, sia nella versione tradizionale sia con farciture diverse. Per lui una focaccia eccellente ha due ingredienti fondamentali: tanta dedizione e materie prime di qualità. E tanta calma, che vuol dire prepararla senza fretta, rispettando i tempi che richiede la sua lavorazione, dall’impasto all’infornamento «Presto e bene non fanno insieme».

Di sé dice “Con impegno e dedizione è possibile trasformare una semplice professione in una vera e propria vocazione”.