The Molino Vigevano flour mill started its life in 1936. In the intervening period, we have built up over 80 years’ worth of experience and innovation in the art of flour processing. We have implemented and patented new milling techniques such as cold pressing and the stone milling of wheat germ. Ours are the only flours with stone ground wheat germ, which is still vital and full of all its properties. We have always selected high quality grain, so we can create natural flours that assist professional in their daily work and contribute towards a healthy diet for our consumers.
The flours for professionals in your own kitchen