Raw Material - How we select and we conceive our flours


Wheat of Italian Industry – Lombardy

The project of grinding selected and cultivated grains in Lombardy, was born by “Aspan” (a provincial association of bakers in Bergamo) with the intention to take a valuable high quality path. We have chosen to support this project because it means:


  • Quality of the product, because subjected to strict criteria of agronomic cultivation and tracked throughout the supply chain.
  • Quality of the territory , because the resources deployed on the local supply chain value our economy and limit the environmental impact.
  • Quality of work ,because it gives us a tool to address the crisis.
  • Quality for the consumer , because it is addressed to a conscious buyer.


The farms involved in the project since 2010 are 36 and the grain that they produce is grown in Bergamo, in an extension that has been growing from 300 hectares to 600 hectares, with a yield that has almost reached 60% in 2012. The seed which has been chosen has protein, w and p/l qualities which are of all respect for a national grain, and allows to make a richer fiber bread with more trace minerals. The grain produced like this is then collected, accumulated, milled and distributed in Lombardy.


LThe region of Manitoba is a wide strip of land in Canada: it has an area of 647,797 km and is known throughout the world for the so-called strong , flour, named in reference to the index of W which starts from approximately 350 points. Other regions, densely planted with soft wheat in Canada, are Alberta and Saskatchewan.

The wheat grown in this region has a protein content and elasticity of its gluten which is strongly important for our mixtures destined to long and slow leavening. The primary varieties of the Manitoba wheat that we select is the CwRS (Canadian Western Red Spring): it is primary both in terms of quality, both for the export, having a market of more than 60 countries all over the globe.


The varieties grown mainly in France were, in order of numerical importance : Apache, Altigo, Arezzo, Pakito, Expert. The Apache is the most widely planted variety, officially on the market since 1999 and, together with the variety of Soissons, is among the best on the French scene for stability and quality.

The grain of the French crop is very controlled, and has a typical qualitative homogeneity which is very appreciated as it allows you to give some consistency even to the flour intended for bread-making parameters.

RRigorous qualitative surveys are also carried out on the French cereal sector by two major organizations: FranceAgriMer and Arvalis – Institut du Vegetal, also supported by ANMF (Association National de la Meunerie Français).


The Austrian region, traditionally renowned for the quality grain production, goes from the Lower Central and Eastern Austria up till the Northern and Central Burgenland. The wheat variety that we select comes from the Austrian Pannonian climatic zone and has the best quality parameters in terms of protein and specific weight. The most spread out grain are the following ones: “Capo”, “Astardo”, “Antonius”, “Lukullus”, “Energo” and “Element”.

Internal Analysys lab - Total Quality, certifications and safety of our staff


The Analysis lab deals with thequality check of the incoming raw materials and the produced flours.

The incoming grains are analyzed by the system Infratec Grain Analyzer by Foss Italia Spa which is a scanning spectrophotometer in the spectral region NIR (Near Infra-Red) and has the aim to provide precise analytical data. The optical part consists of a monochromator which allows a measurement based on 265 reading points (from 570 to 1100 nm). The data obtained from the tool, essential for a great selection of Raw Materials, are: protein, moisture, Zeleny index (Gluten quality) and ash.

The produced Flours are tested by a variety of instruments including the Farinograph E by Brabender OHG which is a patented system Controlled by A PARTICULAR software to determine the farinograph quality (UF farinograph units) in a mixture. The data obtained from the test, supply some essential parameters such as water consumption, stability and development time of a flour, which are then stored in the laboratory in order to carry out comparisons with other present and future blends.

The Lab is in charge of Quality Assurance, namely the management of the mill processes and their compliance.