The Double-Faced Dress

Here at Molino De Vita we casually wear the "double face" dress of farmer and technological innovator because our agricultural background does not prevent us from firmly believing in technology.

On the contrary, we have always dedicated great commitment and huge investments in food research and technological innovation, while respecting tradition and the environment.

We do this because we are convinced that in agriculture having regard for the biodiversity of the earth is the basic requirement for technology to be useful.

All the innovations, in fact, that characterize the processing of wheat for the production of flour, are always at the service of the authenticity of the food product without ever altering it, also contributing to the sustainability of the environment by reducing energy consumption and waste.

In our production cycle, we pay great attention to the genuineness of raw materials and the finished product in order to protect consumers' health more and more.

This is why we are particularly appreciated for the high quality of our products: the Special Semolina, Semolina rimacinate from 100% Italian wheat semolina and Sfarinati Salutistici e Funzionali and Semolina from organic farming.

Our BIO semolina is preserved from production to packaging. To do this, we have dedicated software to avoid "cross contamination" during storage and milling, as well as three hoppers (two for Bio product delivery and one for conventional) and silos dedicated exclusively to Bio product delivery.

And we do all this with the help of technology.

Milling: Yesterday and Today

In Pompei, wheat was ground using stone millstones driven by human power, only to be replaced by water power in later centuries.

At the end of the 18th century, stone grinding reached its greatest evolution thanks to the industrial revolution.

In the early 19th century, the need to grind grains with greater precision was discovered; thus, the first cylinder mills were born

Today, as with stone mills, so with roll mills, the machines are very similar to those of two centuries ago.

That's why at Molino De Vita we make semolina the way it used to be made, but with a small difference: our machinery, being of the latest generation, guarantees the optimization of the production process and therefore better product quality.

In detail, our rollers mills are brought to a low speed, determining, thus, that process of slow processing that allows preserving the integrity of the product while maintaining its organoleptic characteristics, fragrance and natural smells.

This is how true Wholemeal Semolina is born, which is produced through whole milling of the caryopsis, with a low refining rate and high technological value. Moreover, the product retains a high fiber content, a high content of vitamins, mineral salts, antioxidant compounds and proteins with high biological value.

Wheat Grain Selection

Previously, the grain of wheat was not "selected" before starting its processing.

Today we at Molino De Vita, thanks to the advanced technology at our disposal, are able to select each individual grain of wheat before letting it embark on its "productive journey."

This is the reason for the presence, in our plant, of the color optical sorter thanks to which the wheat grains are "spied" one by one by as many as 155 microcameras.

This complex operation is implemented in order to detect any defective caryopses. Once detected, these are flagged by the color sorter, which then discards them.

This step guarantees the absolute purity and genuineness of the products obtained.

In this as in all steps of wheat processing, the presence of man is constant.

And it could not be otherwise.

We are in the Dauni Mountains of Puglia, in the granary of Italy, and we are the millers of this land.

The Hulling of the Grain of Wheat

Hulling is a crucial step in wheat cleaning: it is the process of removing the outermost layer of the grain, where surface impurities and environmental contamination that may be present can be found.

We at Molino De Vita do this important process in stone, as it used to be done in the old days, making the wheat grain go through three passes until it is totally free of external contamination.

But we have made it very high-performance thanks to a new technology that has facilitated and optimized this practice and that, developing in several steps, allows us to better manage the different types of wheat we process without stressing it.

This also guarantees the absolute quality of our semolina.

Sorted Storage

Love for the quality of our semolina, we at Molino De Vita do everything to prove it. Even in the storage of the finished product.

That is why we have also invested so much in the differentiated storage of our flour. In fact, we are equipped with three hoppers (two for Bio and one for conventional product delivery) and dedicated software that allows us to avoid contamination during storage and milling. After processing, all BIO products are subsequently destined for dedicated silos that preserve their biological diversity.