Molino Vigevano has been the symbolic brand of the Italian milling tradition since 1936, market leader in the flour segment for sweet and savory preparations, as well as the first to have created specialized lines for both professional and home use.

The Molino Vigevano brand was purchased in 2013 by Lo Conte group, leader in the special flour sector since 1980.

Molino Vigevano is certified organic since 2014.
Molino Vigevano flours are the only ones with stone-ground wheat germ, still vital and rich in all its properties.

Molino Vigevano has patented a process to preserve the vitality and active ingredients of wheat germ, thanks to cold extraction and stone grinding.

Molino Vigevano's vital wheat germ is a precious golden powder that makes flours easier to work with and leavened products lighter, highly digestible and naturally golden.

Il Wheat germ is the heart of the grain. Vital Wheat Germ is one of the most complete natural food supplements.

A dough with wheat germ flour is tastier, more fragrant, more digestible. Strengthens the immune system, has a rebalancing action on the body, slows down ageing.

The mother bioyeast Mills Vigevano it is the only organic yeast made with vital wheat germ stone ground.

The meticulous refreshment and drying process used allows the product to preserve all the organoleptic characteristics of the natural yeast unaltered, allowing it to be kept for a long time.

Highly digestible, with an authentic aromatic bouquet, it is the ideal ally for
those who don't want to give up the benefits of natural yeast, saving time.

The Biolievito madre is made with organic soft wheat, which gives the dough a unique aroma and taste. Vital wheat germ is a true mine of health because it is rich in vitamins A, B, E and D, iron,
magnesium, potassium.

Biolievito is in powder form and can be added directly to flour without needing to be dissolved in water.

A 30 g bag is ideal for 500 g of flour and for leavening for 2 or 3 hours at 30°.