TRADITION AT ALL FIELD
The same philosophy adopted in the cultivation of the fields we apply to the processing of ourgluten-free flours.
Here, too, we have chosen the tradition by equipping the grinding room of our mill with two natural stone grinds of different diameters and rotational speed. The advantage of stone grinding is to keep all the organoleptic properties of cereals unaffected.
MACINATE IS AN ART
Stone grinding is comparable to an art made of sensory experiences where macina and conductor are the protagonists of an orchestra. Among the tactile sensations the temperature of the farmlands is the most important : it must be kept as low as possible to preserve organoleptic, nutritional and aromatic qualities of the ground grain. The perfume that sprints during grinding together with the noise of the moving stones are elements that guide us in the regulation of the grins, which are fundamental to control that the same ones do not touch. The grains of thegluten-free cerealsare the only elements that divide the two grinds by making them almost float on each other. The ability to intuit and manage the nuances of these different sensations leads to producing a high quality gluten-free flour, while obtaining the desired final granulometry desired for use in the most varied culinary applications.
ESPECIALLY THE RAW MATERIAL
Gluten-free cereals have a different behavior between one variety and the other. There are corn with different aromatic complexities for spicy notes and intensities, with grains more or less vitreous and with flour extraction of different finesse that affect in their turn on grinding temperatures and granulometry. That's why knowing the minced variety of corn and knowing how it was cultivated is important information in order to achieve excellence from that art that is stone grinding.
INTEGRAL FLOURS OR BURATTATE
The gluten-free floursthat we obtain are ready to be offered to a professional utterance in integral or burly form. By choosing together with the customer the typology of grinding and the mixture between different varieties of corn we reach the aromaticity and the desired perfumes. With the use of a low-speed centrifugal buract we can burp the flour and select the desired granulometry by replacing the sieves, getting from a single machining 4 different granulometries.
ENDLESS FARES FROM A GRAIN OF CORN
With the customer we can deal with a search path of the mixture best suited for your needs. By mixing precise doses of different varieties and granulometries we are able to offer a customized solution for every single need of use, allowing our customers to choose their own distinctive character in defining the taste and tactile sensation of their own gastronomic realization.