Molino Scoppettuolo is a company that boasts about 40 years of activity in the production of quality flours. Our products are obtained by slow grinding and subsequent sieving of soft wheat and are subject to strict hygiene and food safety controls. The blend of grains used to obtain the flour comes mainly from Italian grains and integrated with special grains from the EU-USA.
The production plants are automated and each stage of the production process is certified. After a skilful mixing of the grains, we proceed to a particular and careful grinding to avoid damaging the organoleptic characteristics.
The manufacturing process uses a state-of-the-art control system which guarantees a high standard of quality. The storage and mixing plant is flanked by two laboratories, the first for the chemical-physical analysis of cereals and flours, the second for testing the products.
Among our most valuable products we find the "Reginella L'Oro d'Irpinia". The strength of this flour is the rich fiber and wheat germ content. It is an excellent product that best expresses the characteristics that distinguish it in pizza: lightness, delicacy, fragrance and digestibility.
A company is not only recognized by the quality and goodness of its product, but also by the objectivity of the certification to which it is submitted.
Quality is of the utmost priority, especially if the sector in which it operates is that of food. Quality control involves particularly stringent chemical and physical analyses. This is why our laboratories are equipped with sophisticated instruments and employ experienced collaborators.
A team made up of expert technicians has the task of testing the products and providing suggestions to constantly improve our production.
An important milestone achieved by Molino Scoppettuolo is the distribution throughout Italy, Europe and internationally.
The entire range of "Linea Pizzeria" is made up of flours, semolina and mixes for professional use, aimed at those in search of the ancient, heady, unmistakable and sublime flavors of real pizza. The flour of Molino Scoppettuolo is today the flour of the Great Masters.
THE MILL THE ACADEMY AND THE AGTI ASSOCIATION
MOLINO SCOPPETTUOLO collaborates with the association "TRADITIONAL ITALIAN GRAINS".
The association intends to promote and protect the collaboration between professionals in the food sector and the commodity sector of grains, flour, pasta, pizza, bread, pastry, catering and industry professionals such as cooks, restaurateurs, chefs and food sector employees in general, to the use and valorisation of traditional Italian grains and cereals, bearing in mind the nutritional, biological, commodity sphere of these products and the origin of Italian production.
- CERTIFICATION OF AGTI STRUCTURES IN ITALY AND ABROAD
-ORGANIZATION OF COURSES AND TRAINING SCHOOLS
- REALIZATION OF INTERNATIONAL EVENTS
The association takes into consideration the SEEDS OF TRADITIONAL ITALIAN GRAINS - CAPPELLI - RISCIOLA - SOLINA - ROMANELLA - SARAGOLLA deposited in the list of MIPAF - MINISTRY OF AGRICULTURAL AND FORESTRY POLICIES - REGISTER OF AGRICULTURAL VARIETIES established ex. L. 1096 of 1971 - NATIONAL LIST OF AGRI-FOOD PRODUCTS.
The registered AGTI COLLECTIVE TRADEMARK grants the exclusive right to use and prevents the use by other companies of the same or a similar trademark.
The structure of MOLINO SCOPPETTUOLO hosts the ACADEMY OF GRANO.
THE ACADEMY is the place where training courses are held for aspiring pizza makers, chefs, pastry chefs and bakers of the future.
MOLINO SCOPPETTUOLO has invested in structures, cutting-edge machinery and technical instruments that allow the new generations of entrepreneurs to be trained and educated in the best possible way.
Our school represents the flagship of the training circuit developed in recent years.
