FREQUENTLY ASKED QUESTIONS

WHERE DOES THE FARINA INTERA GRAIN COME FROM?

The best grains  in the world are used to produce Farina Intera. Europe, Canada and the United States are the world's main producers of soft wheat. Molino Colombo select the best grains from these countries. Why not use Italian grains exclusively? Those who know the industry know that Italian wheat production does not meet the demand for wheat in Italy, therefore importing wheat is a necessity. Italy also has the greatest variety of quality bakery products, with more than 200 different types of bread and an equal number of sweet baked good produced, each with different characteristics. Italian wheat does not offer a sufficient variety of quality to meet the needs of the country's great biodiversity. By sourcing grains from around the world, it is possible to obtain grain blends that are qualitatively suitable for all productions.


WHAT CHECKS ARE CARRIED OUT ON FARINA INTERA GRAINS?

Whatever their origin, all the grains are selected on the basis of chemical, nutritional, rheological and microbiological criteria. Every shipment that arrives at the flour mill is accompanied by a "Countryside Booklet" describing the agricultural practices it has undergone and its precise origin. Molino Colombo has developed an analysis plan which calls for accurate control of pesticide residues, heavy metals, mycotoxins and microorganisms both in the incoming grain and the outgoing flour. A laboratory works to guarantee quality and certify all the products. Molino Colombo does not add gluten but chooses the best grains that contain it naturally. The grinding process is slow and completely natural.