The Dallagiovanna Difference

SINCE 1832, MOLINO DALLAGIOVANNA HAVE TAKEN CARE OF THE MILLING PROCESS FROM TOP TO TOE. THERE IS A UNIQUE PROCESS THAT STARTS WITH OUR CROPS AND ENDS ON THE TABLE.

Why are Molino Dallagiovanna the only ones who still wash our wheat?

Wheat can be prone to flaws and impurities, which is why most mills will clean their wheat prior to grinding it. What few know is that there are different methods to clean it.

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The Dallagiovanna Difference

Today, Molino Dallagiovanna is the only modern-day mill using the washing process of the wheat. While other companies have stopped using this process because they feel it’s too time consuming and unnecessary, Molino Dallagiovanna believe this level of quality is non-negotiable and this process is something they will never stop doing.

Molino Dallagiovanna Ensure The Right Softness

At Molino Dallagiovanna, wheats are washed with running and drinkable water; the moving currents allow for cleaning wheat from impurities such as dirt and debris, while at the same time conditioning it and softening it, simplifying the milling process. Hydrated wheat then yields clean, soft, and hydrated flour.

The result? Baked goods that are on a whole different level.

Molino Dallagiovanna Preserve The Color And The Aroma

Thanks to the combination of washing the wheat and slow and cold milling, our flours are whiter and their aroma is a true wheat aroma. So when the flour bag is opened, the color isn’t gray, it’s white and the perfume won’t smell like a paper bag but wonderful wheat!