Molino Agostini produces flour since 1945.

Emidio Agostini started the business immediately after the Second World War. The need to ensure the primary food needs of an Italian population, at the time intent on rebuilding an entire country, prompted Emidio to build not only a mill but also a pasta factory and an oil mill.

For twenty years Molino Agostini has been managed by his nephew of Emidio, Roberto Agostini, who continuing his grandfather's project chose to convert the milling plant totally organic.

Flour craftsman, Roberto has made a point of respecting the biodiversity of the area and the health of those who live there and customers. Cultivation contracts were therefore stipulated with local organic farms, ancient autochthonous grains have been replanted to experiment with new types of production, the way of production has been radically changed. A supply chain of local farmers was set up, taking care of the sowing and all aspects of production together with them. An ethical network recognizes fair compensation and allows you to produce with respect for nature and the territory.

All the transformation phases are followed in the company: cleaning, grinding, packaging.

The grains are cleaned, then moved on to grinding. There are three stone grindings, each dedicated to a different grain, then we move on to a very modern cylinder plant, managed internally by
software, to trace every single processing lot. Finally the packaging takes place by removing oxygen and by injecting nitrogen into the bag before closing, to stop oxidation
of the flours and leave the aroma and freshness unchanged until opening.

Large, tidy and clean spaces with controlled temperatures ensure the storage of the goods.

Stone grinding is the oldest method for grinding wheat, the only one that allows you to obtain high quality flour. The low speed of the grinding The stone allows you to keep the temperature of the flour constant and prevents it from overheating, losing its beneficial properties.

La stone-ground flour is best compared to the refined one because it preserves the vitamins, minerals, fibers and noble proteins of the cereal present in the wheat germ. The flour is therefore more digestible and nutritious.

Stone ground flour has low insulin indexesIn fact, according to WHO indications, the more refined the products are, the greater the amount of insulin assimilated by our body and therefore the greater the incidence of diseases such as diabetes or allergies.

Ancient grains are much more robust and resistant to pathogens, but were abandoned in the industrial period due to their low productivity.

Today they are re-evaluating ancient grains because they are tastier, more digestible and help to avoid the development of intolerances. For their resistance they are
particularly suitable for organic cultivation, where the use of chemical fertilizers is absolutely forbidden, therefore they are often organic.

All Molino Agostini products are organic and all flours are accompanied by data sheets that summarize their characteristics, making them easier to use.