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The Milling Industry MININNI has been milling DURUM wheat in Altamura, famous for its bread tradition, since 1877 which has now become the basic ingredient of the MININNI Buéne products.
Typical traditional Italian and regional bakery products like Focaccia , Ciabattas, Pizza bases, Pinsa, Panzerotti, Schiacciata, etc . They are made by 100% remilled durum wheat semolina.
The products are par baked for both frozen, chilled or Ambient line, ideal for retail and food service.
We are BRC, IFS , BIO certified.
Year of establishment:
1999
Number of employees:
FROM 20 TO 49 EMPLOYEES
Annual turnover:
over 25 milion Euro
Reference year of turnover:
2022
Export turnover:
From 75.000 to 250.000 Euro
Activities:
Manufacture of food products
Wheat milling
Manufacture of bakery and farinaceous products
Manufacture of bread; manufacture of fresh pastry goods and cakes
Manufacture of bread and similar products
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Company:
INDUSTRIA MOLITORIA MININNI S.R.L.
Telephone:
+39 080 3101297
Web site:
Address:
STR COMUNALE ESTERNA GRAVISCELLA C.S.1448
City:
ALTAMURA (BA)
Zip Code:
70022
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Altamurean Focaccia of durum wheat semolina - FROZEN
Altamurean Focaccia of durum wheat semolina ø25cm pre‐cut - Frozen
Focaccia of remilled durum wheat semolina with cherry tomatoes, olives and extra-virginolive oil (8,4%) partially baked and frozen.
Round, 25cm diameter, h.3cm ,450g.
Shelf life: 12 months
Thaw for approx. 15 minutes at room temperature and bake in a pre‐heated oven at 200°C for 5‐6 minutes. Allow to cool down before cutting.
Also avaible chilled and with other toppings.
Web site
https://www.buene.it/
Documents
Focaccina of durum wheat semolina with Rosemary ø13 AMBIENT
Par-baked focaccia of Durum wheat in modified atmosphere packaging. AMBIENT
Ingredients: Remilled durum WHEAT semolina 64,4%, Water, Extra virgin olive oil 4,1%, Salt, Natural yeast, Rosemary 0,7%
Round, 13cm diameter, h.3cm, 110g
Shelf life: 60 days
Put the product in a pre‐heated oven and bake at 390°F/200°C for approx. 5/6 minutes.
Also avaible frozen or chilled with other toppings.
Focaccia Margherita of Durum wheat semolina 15x20 - MAP
Par-baked focaccia of Durum wheat in modified atmosphere packaging with mozzarella e tomato souce.
Rectangular 14x19 cm, h.2,5cm - 225g
Shelf life: 30 days
Keep stored in fridge at temperature of between 32°F and 39°F (0°C to +4°C)
Put the product in a pre‐heated oven and bake at 390°F/200°C for approx. 5/6 minutes.
Also avaible frozen in 30x40 and 60x40 sizes or chilled 30x20 size.
There are also different toppings.
Base pizza of durum wheat semolina ø28 cm MAP
Bakery product partially baked packed in a modified atmosphere.
Round, Ø28 cm - Weight per piece 200g- Piece per pack:2 .
Keep stored at temperatures between 0 ° C and + 4 ° C.
Shelf life: 60 days
Preheat the oven to 250 ° C. Garnish the product as desired and bake in a preheated oven for about 7 minutes.
Also avaible FROZEN.
Ciabatta of Durum wheat semolina 100g - Frozen
Quick-frozen par-baked bread with natural yeast.
Size : 15 cm - 100g
Keep stored at temperature below 0°F/‐18°C
Shelf life: 12 months
Put the frozen product directly in a pre‐heated oven and bake at 390°F/200°C for approx. 8 minutes.
Also avaible in different sizes.
Web site
https://www.buene.it/pane.html