Obtained by milling soft wheat varieties, suitable for confectionery. This flour is perfect for cream, cookies, shortcrust pastry and baked goods prepared using the straight dough method.
Careful selection of the best local wheat, research and development of new products, process control, rigorous daily laboratory analyses and the respect of tradition are our strenghts. Innovation and tradition have guided our hard work to supply our customers with high quality semolina.
Track the product
rder to combat inflation and the uncertainty of the origin and the processing of raw materials, new marketing and consumption models known as “short supply chain” have spread. The Molino Bongermino’s project “Filiera Punto Zero” was launched to highlight the synergy between the players of the supply chain and to allow the consumer to follow and trace the entire process: from sowing to the end product.