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FAMILY MILLERS SINCE 1914

using modern technology to get more and more quality from the wheat a long-standing mission with unfailing enthusiasm for the future a strategy that gives flour value through the value of people

phone +39 0429 649110

e-mail [email protected]

website www.molinoquaglia.com

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FARMERS + TECHNOLOGY + SCHOOL

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VISION more and more people will consider healthy foods as the basis for a wealthy life if they do not have to give up the tastes of good foods.

MISSION milling the best wheats with the most advanced technology to convey the smell, the flavor and the color of wheat with natural, healthy and tasty flours.

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A FAMILY BUSINESS SINCE 1914

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Then…

One century of family milling from a river-based wooden mill to the most technologically advanced Italian mill. At the age of 13, Angelo Quaglia, the founder of today's mill, left his family who had been millers since 1856, to start a small stone-grinding mill built on rafts moved by the waters of the river Adige. Then, in 1937, he moved from the river to dry land, at Vighizzolo d d'Este (near Padua), where the mill grew to industrial sizes (1947) under the guidance of his son Annito Quaglia. Since 1989, the company has been run by the three siblings Lucio, Chiara and Andrea Quaglia.

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… and Now

A modern 400 tons per day grind-milling plant with a fully equipped lab to check and analyze every single aspect of wheat and flour quality. Inside the plant 3 stone-milling machines where Petra comes from. A school for professional training has been established in 2000 inside the 4 floors old family mill. From 2012 The Official Molino Quaglia shop sells fresh-milled flours directly to users. On-site and on-line. In 2014 a futuristic germination plant has been established in the near town of Este. Still now the only one in Europe.

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THE MILLER’S BIONIC EYES OPTICAL GRAIN SORTING

WHY OUR MILL IS YOUR BEST CHOICE ?

We are is the leading industrial mill in Europe, thanks also to our long-lasting partnership in research and pioneering milling techniques with Buhler (world leader in milling technologies) to ensure food safety along the entire production chain. Our milling process is finely tuned to minimize any contamination of flours, from the optical one-by-one wheat grain sorting to the online particle size measurement. As a result, all of our flours are the best choice in terms of consistency in performance and adaptability to climate changes. Pure flours from the best wheats accurately selected together with our partner farmers to make the highest quality end products: healthy, clean, consistent and tasty as no-one else.

THE MILLER’S BIONIC FINGERS ONLINE PARTICLE SIZE MEASUREMENT

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CERTIFICATES

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MOLINO QUAGLIA - 400 tons/day - 40.000 k€/rev year - 3% rev in R&D - EBITDA 16%

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official website: www.molinoquaglia.com

ENTER OUR MILL

A short tour inside our main plant in Vighizzolo d’Este guided by Annito Quaglia (1930-2017) along the path from history to the future.

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FLOUR THAT LEAVES A MARK

The mark of the wheat grain from field to fork comes from the marks traced by a story of passion, intuition, ability. And links to a family and a tradition that began over a century ago, and which is still one of the main ingredients that make Molino Quaglia’s flours unique.

www.molinoquaglia.com

+39 0429 649110

[email protected]

www.farinapetra.it

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FLOURS

STONE-MILLED

GRIND-MILLED

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PETRA

STONE-MILLED WHEAT FLOURS

Petra is the result of the unique and inimitable blend of the most advanced grain milling and cleaning technology in Italy, and in-depth knowledge of Quaglia family in the selection of the right grains and stone milling techniques. High performances and easy kneading, like a common “0” flour, with the taste and the nutritional power of the best wholegrain flours with wheat germ and bran inside. It means less carbohydrates and more fibers and vitamins per kg of flour. Petra wheat is grown only in Italy, close to our mill, with sustainable integrated pest control techniques (a step ahead of organic agriculture), then stored in controlled temperature silos to avoid the use of insecticides. Petra is the italian wheat flour that designed the gourmet side of pizza.

Petra 1 Petra 3 Petra 5 Petra 9

N O W

No 1 stone-milled 100% Italian wheat flours

One Flour for everything

Wealthy & Tasty

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Petra’s Identity

Petra is the synthesis of Molino Quaglia’s idea of what a state-of-the-art flour must be. Respect, emotions, human values, communication and creativity, crafted around the most tasty and healthy grains available.

Petra’s ‘savoir faire’

No W values in Petra. Petra 1 for longer HLT Petra 3 for great extensibility Petra 5 for more delicate doughs and shorter HLT Petra 9 for everything that flour can give birth to.

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TRADITIONAL “0” & “00”

GRIND-MILLED WHEAT FLOURS

Classical refined flours made with Petra standard. Unique blends of Italian and European first class wheat, carefully selected on plantations to bring back home the grains with the best proteins available. The advanced optical sorter cleaning process and the modern milling with cast iron cylinders based on exclusive diagrams built on the centuries-old Quaglia family’s milling experience, make this professional flours a reference ingredient for state-of-the-art Italian bread, pizza, pasta and pastry making, for their consistency in performance and adaptability to climate changes. Highly appreciated by those “pizzaioli” who look for a whiter and more delicate dough, with the power to retain more air so shaping a light and inflated crust (cornicione).

PIZZA FLOURS HLT PETRA 50.46 (3 to 6 HLT) PETRA 50.63 (7 to 12 HLT) PETRA 50.37 (13 to 25 HLT)

P L C

Professional Grindmilled Wheat Flours

Leavening process specific flours (HLT)

Consistency in performance guaranteed

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General Flours Guide

flours guide

All our flours explained in detailed brochures with instructions for use and technical facts.

Petra Guide

Why Petra is Different

Petra Tech Sheets

“00” & “0” Flours Tech Sheets

Chefs Flours Tech Sheets

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PizzaUp Map of Italy

user guide

Petra Flours: how to make a state-of-the-art gourmet pizza clearly explained in simple recipes to get the best from our flours

Petra inside bread

Petra inside pizza

‘0’ Flours Pizza

Petra User Guide 2016

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THE SCHOOL

HOW TO MAKE STATE-OF-THE-ART PRODUCTS WITH OUR FLOURS

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IL LABORATORIO™ - LA SCUOLA DEL MOLINO

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ART

DOVE LA FARINA DIVENTA ARTE ™

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1998 LIVE ART EXHIBITION INSIDE THE MILLING PLANT

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THE INGREDIENTS OF THE FUTURE

SPROUTED

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fonte: https://www.feedingknowledge.net/home/-/bsdp/6009/en_GB

PETRAVIVA BRICKS™ & SPROUTED

We are proud to announce the next step in making a modern cuisine with traditional ingredients in a contemporary style. Assisted germination in the cleanest environment achievable today. The new plant that Molino Quaglia has built a short distance from the main milling facility, houses some complex equipment for the germination of cereals, pseudocereals and pulses that makes use of a patented industrial process held on an exclusive basis in Europe. The main new feature of this industrial process is the simultaneous presence of two different processes: germination , and fermentation, which protects the grains from attack by pathogenic germs. What is really new about Molino Quaglia's germinated products, is their ability to retain the maximum possible concentration of bioavailable minerals and vitamins (iron, zinc and calcium) thanks to a final thermal stabilisation process that blocks germination when the changes in seeds are at their highest, allowing them to be preserved without the risk of rancidity phenomena. Germinated cereals and pulses are an example of nature's extraordinary ability to produce energy, an ability that can be enjoyed by every consumer to have access to low pri...

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Brochure 2015

Bricks guide

PetraViva Bricks™ : All our germinated ingredients explained in detailed brochures with instructions for use and technical facts. official web site www.petraviva.it

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phone +39 0429 649110

e-mail [email protected]

website www.molinoquaglia.com

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