Alternative Flours for pizzas
On October, 24th 2016 the Company organized the free Master Course for professionals of the bakery sector and for pizza
PermalinkOn October, 24th 2016 the Company organized the free Master Course for professionals of the bakery sector and for pizza makers on new techniques under the guidance of Mister Salvatore De Rinaldi in collaboration with our distributor New Company Srl Agritrade. At the end, a Certificate of Attendance was released. Contacts: Mario Colella 348.0687548 info@moliniamoruso.it
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PermalinkThe Romans defined Apulia as the Italian granary and the historical vocation has always remained the same, although the production levels are not the same as in the past. When modern steel silos did not exist, there was the problem of stocking and preserving cereals. At that time, wheat was stocked in pits excavated into the soil. Cerignola accounted for more than 1.000 pits, now recognized as UNESCO site. Each of them was marked with a small stone indicating the property. Leonardo, Nicola and Vincenzo Amoruso in 1958 put all their efforts in the realization of a little mill in the area where their relatives stocked wheat. The story begins here starting from a production for personal use and arriving to a production of 300 tons/per day production. Here below Sabino Matera’s interview. How did you get to an industrial production? “The turning point was in 1967 when the Company realized a new plant on the outskirts of Cerignola. Since then, the Company made a journey towards quality through the selection of raw materials and the continuing improvement of production steps. The great familiar vocation was confirmed in 1979 when the sons of the three brothers – Alessandro, Leonardo and Vincenzo - joined in and then replaced them. In 1992 a new production line was added and took the production capacity from 200 t.m./24h to 300 t.m./24h. The Company is now fully-fledged and stands as a point of reference in the sector in the South”. Has something changed over time? “Since its creation, the goals have always been the same: research, update, innovation in a view to have appreciated high-quality products.” Why did you focus on soft wheat grinding given that in this area durum wheat is more spread? “Consider that 30 years ago, the largest consumption concerned home-made flour, bread and pasta. Nowadays things have changed and we are forced to import most of raw materials. Nevertheless, our vocation is familiar and we are proud of what we do and aware of the responsibility descending from the fact that we prepare the main ingredient for bakery, pastry, food as well as livestock industries”. Which are the main areas for your products? “Mainly the South. It is very difficult to go beyond since competition is hard and we must include transport costs. Flour is a poor product and is rarely exported. However, the quality of our product is confirmed by the brands we provide with our product.” How do you ensure quality? “The Company can count on laboratory of quality control which is able to carry out tests on the finite product but also on the intermediate steps. A panel of external consultants gives its contribution too.” How is the relation with Migro? “This relation started years ago, when the distribution network was not so vast. I have to admit that your expansion was astonishing and that I can now be proud of saying that products arrive in Frosinone and Livorno far beyond the usual borders.” Which are the future goals? “In a couple of years, we will move to the new industrial area and this will allow us restarting with new installations and a greater informatization. We are also considering the idea of adding durum wheat grinding that is more appreciated locally. These interventions will allow us optimizing the distribution line and marketing operations.”
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When flour is so good
The Romans defined Apulia as the Italian granary and the historical vocation has always remained the same, although the production