- About us
- Company details
Since its foundation, Molino sul Clitunno has been inspired by principles of quality and authenticity.
These are the same values it is committed to promoting to its employees, suppliers and customers on a daily basis.
Every choice is oriented towards excellence, to guarantee the highest level of performance to the professionals of the art of baking and the joy of good food to consumers, while respecting the standards of the culinary tradition that has made Italy great throughout the world.
We are a family business specialising in the production of high quality wheat flours.
They contain no preservatives, additives or baking improvers, so they are genuine and reliable: ingredients that are indispensable for making high-end doughs and products.
For 40 years, we have been milling superior quality wheat, to meet the needs of professionals in the bread, pizza, pastry and fresh pasta industries and to ensure the food safety of consumers.
Our flours are as authentic as the values that guide our family towards innovation, respecting nature and tradition.
Today, after 40 years, the helm of the company is firmly in the hands of the second generation of the Marani family.
Pierluigi, Moreno and Anna Laura have followed in their father's footsteps, growing the family business with the love and dedication only given to children, aiming for excellence without compromise and preparing the ground for the third generation. Giacomo, Marco, Martina, Daniele, Carolina and Francesco are now integrated and ready to further develop what they have inherited, bringing innovation and preserving the values of the best Italian milling tradition.
Located in Umbria, along the banks of the river Clitunno and just opposite the town of Trevi, Molino sul Clitunno is much more than a company: it is a united and forward-looking family.
It represents the best result of the entrepreneurial vision, courage and perseverance of its founder, Benito Marani.
Year of establishment:
1985
Number of employees:
FROM 10 TO 19 EMPLOYEES
Annual turnover:
between 5 and 15 million Euro
Reference year of turnover:
2014
Export turnover:
0
Activities:
Wheat milling
Manufacture of bakery and farinaceous products
Manufacture of farinaceous products
Wholesale of other food
Retail sale of bread
Retail sale of cake and confectionery
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MOLINO SUL CLITUNNO 40°
OPEN HOUSE 2024 - 40°
CORPORATE VIDEO 2022
ORO PURO
COMPANY PROFILE (EN)
COMPANY PROFILE (IT)
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- Business Proposals
Company:
MOLINO SUL CLITUNNO - SOCIETA' PER AZIONI
Web site:
Address:
VIA CLITUNNO 10
City:
BOVARA TREVI (PG)
Zip Code:
06039
E-commerce:
Social media:
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ORO PURO PIZZA RED 320W
ORO PURO PIZZA RED 320W and ORO PURO PIZZA BLUE 270W: the only flour for Italian pizza, short and certified UNI EN ISO 22005
From the noblest parts of the grain are born GOLD PURE PIZZA BLUE 270W and GOLD PURE PIZZA RED 320W: the authentic "O" type, without additives and enzyme enhancers.
Produced by the short and certified agricultural chain, in collaboration with more than 140 farms in Emilia.
The UNI EN ISO 22005 certification guarantees complete traceability of the production chain in every stage from seed to flour, packaged in 100% recyclable bags.
PURE GOLD PIZZA RED 320W and BLUE 270W are the result of the research and meticulous selection of the most noble and nutritious parts of the bean: GERM, TRITELLO and CRUSCHELLO; studied together with our Masters Pizzaioli, for the most attentive professionals, who want to create a unique product, fragrant and genuine, able to recall the aromas and flavors of "once".
In terms of organoleptic characteristics:
- PURE GOLD BLUE PIZZA 270W has an excellent elasticity and an average protein value, suitable for all processes that require medium maturation times, at controlled temperature;
- ORO PURO PIZZA ROSSA 320W has an excellent elasticity and a medium/high protein value, suitable for all processes that require medium/long maturation times, at controlled temperature
Specifications:
Pack. Kg: 12,5
Deformation: W 310 – 330
Documents
ORO PURO PIZZA BLUE 270W
ORO PURO PIZZA RED 320W and ORO PURO PIZZA BLUE 270W: the only flour for Italian pizza, short and certified UNI EN ISO 22005
From the noblest parts of the grain are born GOLD PURE PIZZA BLUE 270W and GOLD PURE PIZZA RED 320W: the authentic "O" type, without additives and enzyme enhancers.
Produced by the short and certified agricultural chain, in collaboration with more than 140 farms in Emilia.
The UNI EN ISO 22005 certification guarantees complete traceability of the production chain in every stage from seed to flour, packaged in 100% recyclable bags.
PURE GOLD PIZZA RED 320W and BLUE 270W are the result of the research and meticulous selection of the most noble and nutritious parts of the bean: GERM, TRITELLO and CRUSCHELLO; studied together with our Masters Pizzaioli, for the most attentive professionals, who want to create a unique product, fragrant and genuine, able to recall the aromas and flavors of "once".
In terms of organoleptic characteristics:
- PURE GOLD BLUE PIZZA 270W has an excellent elasticity and an average protein value, suitable for all processes that require medium maturation times, at controlled temperature;
- ORO PURO PIZZA ROSSA 320W has an excellent elasticity and a medium/high protein value, suitable for all processes that require medium/long maturation times, at controlled temperature
Specifications:
Pack. Kg: 12,5
Deformation: W 260 – 290
Documents
MIX PIZZA CONTEMPORANEA
100% ITALIAN WHEAT with WHOLEMEAL RYE SOURDOUGH and WHEAT GERM
Product designed specifically for contemporary pizza making: perfect combination of lightness and “old-fashioned” flavors.
The unique fragrances and aromas of this flour are due to the presence of wholemeal rye sourdough and the natural fibre content provided by the wheat germ and type 1 Oro Puro flour, making this product highly healthy and perfectly balanced.
Excellent for pizza production by indirect or direct method, with dough maturation from 24 to 60 hours.
Documents
ORO PURO RISERVA TYPE "0" 18K
ORO PURO RISERVA: line of professional flour produced only with stone-ground Emilian grains, from the Italian chain, short and certified UNI EN ISO 22005
From the meeting between our stone grinders and our ORO PURO < our short, Italian and certified agricultural grain > is born the ORO PURO RISERVA.
The UNI EN ISO 22005 certification standards guarantee complete traceability of the production chain, in every stage of processing, from the selection of the land, through sowing and harvesting of the wheat, to the distribution of 100% recyclable bags, allows you to trace the history of ORO PURO flour "from field to table".
The ORO PURO RISERVA flours are stone-ground slowly and in purity, without affecting the organoleptic quality of the ORO PURO grain, thanks to our latest generation grinders.
Within the range, the Type "0" 18K and the Type "0" 24K, thanks to their versatility, can be widely used in all areas of white art. In terms of organoleptic characteristics:
- ORO PURO RISERVA Type "0" 18K, has a medium-high protein value, suitable for all processes that require medium/long maturation times, at controlled temperature;
- ORO PURO RISERVA Type "0" 24K, has a high protein value, suitable for all processes that require long maturation times, at controlled temperature;
MIX PINSA ROMANA
100% ITALIAN WHEAT With SOFT WHEAT, RICE and SOYBEAN FLOUR
A product designed specifically for the production of PINSA ROMANA.
Pinsa comes from the Latin word “pinsere,” meaning to stretch, a verb that well explains the shape of this product with Roman origins.
An oval shape for a light, digestible and fragrant dough.
One could define PINSA ROMANA as the ancestor of pizza.
In fact, peasants prepared it with poor ingredients; a mix of grains and water then seasoned with salt and herbs after cooking.
Molino sul Clitunno’s blend for PINSA ROMANA is the result of a perfect balance of soft wheat, rice and soybean that makes it possible to make dough that is crispy on the outside and soft on the inside.
Available only in 12.5 kg package.
Deformation: W300-330
- EASY TO PREPARE
- FRAGRANCE AND DIGESTIBILITY
- LIGHTNESS AND CRUNCHINESS
- FLAVORS AND AROMAS OF THE PAST
Documents