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VIA III FEBBRAIO, 30
41012 CARPI, MO
Italy
Phone: 059685462
Fax: 059685432
MO IT
Contact person:
MATTEO VERRINI
Products Flour , Organic Products
Codice Ateco:
106110 - Wheat milling
Meloni:
01021602 - ORGANIC PRODUCTS, 01020800 - Flour
MOLINO VERRINI
Molino Verrini, in Carpi (Modena – Emilia Romagna - Italy), works in the manufacturing of high quality soft wheat flours since 1927. With the most modern production technologies and 4 generation miller’s experience, today the company is able to provide its costumers with high quality and a full range. Verrini’s flour are made by the specific request of the costumers, and this is the reason why the list of flours types is of twenty different qualities, all created by the best mix of selected wheats. The reference range is composed by type ‘0’ and ‘00’ with W from 100 until 490. There are also specific flours for fresh pasta, pastry, pizza, type ‘1’, type ‘2’ and 3 type of whole wheat. From 2014 Molino Verrini chose to use only wheat growth in Emilia Romagna, between contract stipulated with farmers and with consortiums of the same region. From September 2016 the mill took Cerificazione di Filiera ISO 22005, that is an International document for the certification of the traceability in the feed and food chain. We can guarantee the traceability in the flours production from the farmer’s field to the consumer’s table. In November 2018 Molino Verrini received the Certificazione di agricoltura biologica, that is a product certificate of organic operation according to the Reg. EC 834/2007. This choice is dictated by the desire to enhance local raw materials for the production of high-quality flours. Involving the farmers of the region to pursue this goal, Molino Verrini also intends to contribute to the enhancement of sustainable mobility, reducing the environmental impact of long- distance transport of goods, with a view to protecting the territory and safeguarding natural resources.

Flour

Flour obtained by grinding wheat grown in Emilia Romagna and transferred to the mill according to the ISO 22005 standard procedures. Ideal for the preparation of direct kneading doughs with short leavening times (up to 8 hours leavening time). This is a versatile flour that can be used for making thin crust pizza, tray-baked pizza and focaccia bread.

Flour

Flour obtained by grinding wheat grown in Emilia Romagna and transferred to the mill according to the ISO 22005 standard procedures. Ideal for making direct or indirect kneading doughs that require 10 to 18 hours leavening time. This flour can be used to make thin crust pizza, tray-baked pizza, Roman-style “pizza in pala” and focaccia bread. Thanks to the blend of high-protein wheat, this flour is ideal for Neapolitan-style pizza.

Flour

Flour obtained by grinding a selection of the best Italian and foreign wheat. Ideal for making direct or indirect kneading doughs that require more than 18 hours leavening time. Thanks to the high protein content, this flour has a high elasticity and a high degree of absorption. Ideal for making thin crust pizza, tray-baked pizza, Roman-style “pizza in pala” and for high hydration doughs. It can also be used to reinforce other flours.

Organic Products

Flour obtained by grinding national organic wheat. Ideal for baked and pastry products processed with the direct dough method and with short rising times.

Organic Products

Whole-wheat flour obtained by grinding national organic wheat. Recommended for baked or pastry products with short rising times that are rich in fibres and minerals.

Organic Products

“Type 2” flour obtained by grinding national organic wheat. This flour is rich in natural fibres and has a low gluten content.
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