Have you ever wondered how much work goes into a bag of flour?
About one year. Does that seem too much? It’s not; these are the rhythms of nature that meet human hands.
Nine months pass from the sowing of the wheat to the harvest. When the wheat reaches us, we begin the production process, which is composed of 4 stages:
Pre-cleaning + storage of the wheatThe arrival of the wheat and the initial selection are very important stages for the production of high grade flour. We have an internal analysis laboratory that checks the inbound wheat and the outbound flour to ensure the food safety and excellence of our product, with assistance from certified external laboratories for specific controls throughout the entire process.
Dry scouring + conditioningAt this stage, impurities such as dust, straw, pebbles and seeds of different cereals are extracted; the grains are then treated with water and placed in settling chambers for between 12 and 40 hours, depending on the hardness of the grains. Water conditioning improves the milling.
Milling + siftingThe milling is the “stripping” of the grains: the outer membranes are detached from the seed coats to extract the starchy endosperm.
Sifting classifies the product by size: flour, meal, bran, middlings and groats.
fermentation + packagingAfter milling, the flour is left to rest to allow the natural biological processes to do their work and provide us with a flour that is “balanced”, i.e. ready in every aspect. In our packaging, transport and delivery you will find the same care that we put into every stage of our production process, with vehicles used solely for transporting flour and adapted to preserve its integrity and flavour, and staff trained to handle and preserve the products properly.
Our flour is now ready to be found by you.