Emilia Romagna, Gragnano Trebbiense

Emilia Romagna Region
"More than 500 processed flours with the best production methods. To make flour is for us an art, a job, a passion." Sabrina Dallagiovanna - Owner


Molino Dallagiovanna was founded in 1832 with the purchase of a stone mill. It developed over the next two centuries thanks to a constant modernization in full compliance with the milling tradition. After the installation of a first cylinder mill in 1949, a second was added in 1960 and a third in 1975. The ultramodern Bühler was installed in 2001. A story that continues to the present days, over almost two hundred years of profound changes, and now sees a steady increase in the production, always respectful of the slow milling and the organoleptic qualities of the grain.

Thanks to high computerization and the constant help of Pierluigi, Sergio, Andrea and their children - the new generation of pioneering entrepreneurs-, today the business established by Dallagiovanna Family continues the right balance between tradition, innovation and respect for the environment. In 2015, Molino Dallagiovanna expanded its facilities with a new area: inside of this new space, there are 25 silos for flour storage and the new Bühler plant, which can mix 23 pure milled flours, guaranteeing higher quality and specific flours for the single sectors of the Arte Bianca (Art of Flour). In the new area, the flour handling will be organized with auger mixers, now managed exclusively through air power. This new method prevents the formation of flour deposits and insect infestations, producing safer products, in particular from a hygienic point of view.


How Molino DallaGiovanna flours are made?

CHOICE OF WHEAT The selection of the wheat varieties to buy is definitely the first element that characterizes our mill. Mr. Dallagiovanna goes weekly to the major national markets to examine the different grains. Thanks to his expertise, the mill is able to buy the best grains, both domestic and foreign.

CHEMICAL AND PHYSICAL ANALYSIS The wheat that arrives to the mill is controlled by technicians who perform analysis to assess the quality, strength, elasticity and resistance of each single flour. This is to assure that the classification given on the sack reflects the product contained within. The technicians also study the composition of the mixtures under the watchful eye of expert bakers and pastry chefs.

RECEPTION AND STORAGE OF THE WHEAT The wheat is unloaded using mobile platforms and is immediately stored in modern silos that use the cold technology to prevent cereals from overheating. Each silo has a series of internal probes that constantly monitors the temperature and, if necessary, activates the fans.

CLEANING THE GRAINS Another critical step for the Molino Dallagiovanna is the first cleaning of the grains, made through sifters and air blowers, and then followed by immersion. This process, now abandoned by almost all the mills, eliminates a greater number of impurities and makes uniform the level of humidity.

REST It is not enough to wet or wash the cereals, but it is also necessary to wait for the humidity to penetrate inside the grain and to soften the kernels, in order to create the best possible flour. This rest is specifically designed for all types of wheat according to the typical characteristics of each species.

FLOUR MILLING The real secret of the mill lies in its heart. Indeed, in 2001 the company acquired a high-tech mill: the ultramodern Buhler. The machine does not do it all by itself; the miller has to decide on the approach to take anyway. Our approach? Low yield for high quality.

MIXING During the milling, the flour is constantly stirred to maintain the maximum homogeneity, but the real mixing is different: thanks to the recipes created in the laboratory and tested by experienced bakers, we combine different percentages of various flours to obtain the desired category.