SELECTION OF CEREALS
Wheat is the undisputed protagonist of the milling activity. The selection of wheat varieties best suited to different uses and a massive procurement, based on strict quality criteria, laid the bases for ensuring secure and consistent supplies. Every stock of wheat purchased is known, traced and traceable for its quality features (protein content and gluten quality) and sanitation characteristics (contaminants-free).
However, identifying and selecting the best raw material is not enough for us. Once delivered to Molini Valente, wheat must pass the strict examination of two cutting-edge optic sorters, which through sensors and high-resolution cameras analyse every single grain of wheat. Grains showing defects, even the tiniest, are detected and scrapped in order to assess the purity of the wheat selected for milling.
Quality and safety are the watchwords that underlie our commitment towards you. Every step of our work – from the selection of raw materials, processing, up to distribution – is equally critical to achieving the very high quality and uniqueness of our product.
TEST LABS
A test laboratory for wheat, located at the reception area of the raw material and a flour test lab create the operating basis for our Quality Control, supported by our Quality Assurance team that constantly updates the management systems at the basis of the whole production structure, in accordance with the guidelines set by ISO series certifications and FSSC standards for food safety. The state-of-the-art available instrumentation allows us to carry out technological tests, on the dough to assess the type of intended use, to establish chemical and physical parameters and contaminants as provided for by the current regulations.
BAKERY LABORATORY
A well-equipped and modern bakery lab is our preferred point of connection with customers. This is where we test finished products and create new flours. By employing the most popular bakery techniques, we appreciate how the old and new wheat varieties may adapt to transformations; we create new products and test recipes to meet the ever-changing needs of consumers. We pay particular attention to matters relating to health, through the development of controlled whole wheat products, increasingly recommended for their high nutritional value and fibre content.
CONSULTANCY AND TRAINING
The laboratory is also a training venue: professional courses are planned for artisan bakers, thematic courses on specific manufacturing techniques or personalized advice to meet specific customer requests.
OUR COURSES
OUR INSTRUCTORS
Elena Lipetskaia
Gianfranco Fagnola
Luigi Stamerra
