Not all flour-types are the same

Not all flour-types are the same

From traditional flour to special mixtures, Molino Naldoni’s product range neglects nothing, neither in terms of wheat nor regarding the grinding method. The extensive catalogue is mainly designed for the professional and for the food industry but it also offers a line of flour for the retail sector.
Besides the all-purpose flour ‘0’ and ’00’ types , we find whole wheat flour, stone-ground flour, special blends for piadina, fresh pasta, pizza and pastries, durum wheat semolina and reground durum wheat semolina, organic flour, semi-processed flour for special bread, corn flour, spelt flour, whole wheat spelt flour and Khorasan wheat flour.

Even flour presenting production line traceability and flour made from ancient wheat types.

Molino Naldoni’s R&D activity in these years has especially centred on the topics of sustainability and environmental impact. There are several projects in progress at present, ranging from studies on ancient wheat to support the local area and to find products that are both more digestible and locally produced.
Passatore Flour is one of these, a brand dedicated to flour presenting production line traceability, obtained by milling a blend of soft wheat produced on farms located solely in Romagna, with production line certified by standard UNI EN ISO 22005.
A project designed to make the most of Romagna’s produce.