Il mulino
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La fase più importante della nostra filiera prende vita nel mulino.
Qui, grazie all’esperienza dei nostri mugnai e a un processo lento e naturale, il chicco di grano viene trasformato in farine e semole che conservano tutta la ricchezza del cereale.
After careful cleaning, the wheat is lightly moistened until it reaches the right level of humidity.
This step allows us to precisely remove the woodiest and most indigestible outer layers of the bran, while preserving the heart of the grain and its precious germ.
2. stone grinding
This is where the magic happens: a perfectly clean, pearly grain meets the millstone. Our millers carefully adjust the speed and quantity so that the process doesn't stress or overheat the flour. This preserves the grain's organoleptic and nutritional properties.
Unlike industrial milling, stone grinding allows the wheat germ , naturally rich in vitamins, fibre and minerals, to be incorporated into the semolina.
3. Purity and safety
Immediately after milling, the flour passes through a mechanical disinfectant that ensures its natural wholesomeness, increasing its shelf life without the need for chemical additives.
4. Sifting
The wholemeal flour is stuffed immediately, keeping its fullness intact.
The semolina , on the other hand, is sifted and separated to obtain fine flours and bran, giving life to products suitable for pasta, bread and baked goods of the highest quality.
Finally, the packaging process takes place using specific processes depending on the type of cheese.
The power of slowness
In our mill, the stone millstones grind slowly and coldly, preserving the wheat germ and up to 90% of its natural minerals . This delicate process preserves the nutritional value and gives our flours authentic aromas and superior digestibility. This is the beating heart of Agrimò: here, tradition meets science, with certified analyses that guarantee purity and quality.
