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- Company details
Molino Verrini, in Carpi (Modena – Emilia Romagna - Italy), works in the manufacturing of high quality soft wheat flours since 1927.
With the most modern production technologies and 4 generation miller’s experience, today the company is able to provide its costumers with high quality and a full range.
Verrini’s flour are made by the specific request of the costumers, and this is the reason why the list of flours types is of twenty different qualities, all created by the best mix of selected wheats.
The reference range is composed by type ‘0’ and ‘00’ with W from 100 until 490. There are also specific flours for fresh pasta, pastry, pizza, type ‘1’, type ‘2’ and 3 type of whole wheat.
From 2014 Molino Verrini chose to use only wheat growth in Emilia Romagna, between contract stipulated with farmers and with consortiums of the same region.
From September 2016 the mill took Cerificazione di Filiera ISO 22005, that is an International document for the certification of the traceability in the feed and food chain. We can guarantee the traceability in the flours production from the farmer’s field to the consumer’s table.
In November 2018 Molino Verrini received the Certificazione di agricoltura biologica, that is a product certificate of organic operation according to the Reg. EC 834/2007.
This choice is dictated by the desire to enhance local raw materials for the production of high-quality flours. Involving the farmers of the region to pursue this goal, Molino Verrini also intends to contribute to the enhancement of sustainable mobility, reducing the environmental impact of long- distance transport of goods, with a view to protecting the territory and safeguarding natural resources.
Year of establishment:
1927
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:
Manufacture of grain mill products
Manufacture of farinaceous products
Wholesale of grains
Wholesale of other food
Wholesale of other waste and scrap
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GENERAL CATALOGUE 2021
- Contact Information
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Company:
F.LLI VERRINI S.R.L.
Telephone:
+39 059 685462
Web site:
Address:
VIA 3 FEBBRAIO 30
City:
CARPI (MO)
Zip Code:
41012
Social media:
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Born for Pizza BLU
Flour obtained by grinding wheat grown in Emilia Romagna and transferred to the mill according to the ISO 22005 standard procedures. Ideal for the preparation of direct kneading doughs with short leavening times (up to 8 hours leavening time). This is a versatile flour that can be used for making thin crust pizza, tray-baked pizza and focaccia bread.
Uses: thin crust pizza, tray-baked pizza and focaccia bread
Soft wheat flour - Type "0"/"00" - W 250 - P/L 0.50 - 25kg
Born for Pizza VERDE
Flour obtained by grinding wheat grown in Emilia Romagna and transferred to the mill according to the ISO 22005 standard procedures. Ideal for making direct or indirect kneading doughs that require 10 to 18 hours leavening time. This flour can be used to make thin crust pizza, tray-baked pizza, Roman-style “pizza in pala” and focaccia bread. Thanks to the blend of high-protein wheat, this flour is ideal for Neapolitan-style pizza.
Uses: Neapolitan-style pizza, thin crust pizza, tray-baked pizza, Roman-style “pizza in pala”, focaccia bread.
Soft wheat flour - Type "0"/"00" - W 300 - P/L 0.50 - 25kg
Born for Pizza ROSSA
Flour obtained by grinding a selection of the best Italian and foreign wheat. Ideal for making direct or indirect kneading doughs that require more than 18 hours leavening time. Thanks to the high protein content, this flour has a high elasticity and a high degree of absorption. Ideal for making thin crust pizza, tray-baked pizza, Roman-style “pizza in pala” and for high hydration doughs. It can also be used to reinforce other flours
Uses: thin crust pizza, tray-baked pizza, Roman-style “pizza in pala”, high hydration dough.
Soft wheat flour - Type "0"/"00" - W 420 - P/L 0.50 - 25kg
00 Miscela Millo Verrini
This traditional flour by Molino Verrini has always been used for different kinds of homemade preparations. The quality of the selected wheat and the slow milling process give this flour a number of characteristics that make it the flagship product of Molino Verrini. This particular “00” extraction flour is characterised by a very fine texture and is indicated for all sorts of handmade preparations: bread, piadina and tigelle, pizza, fresh pasta, sweet and savoury shortcrust, as well as pastry products with instant leavening, such as cakes, tarts, bundt cakes and pancakes. Molino Verrini strongly recommends this flour for the preparation of "gnocco fritto".
Uses: bread, pizza, piadina and tigelle, fresh pasta, sweet and savoury shortcrust, cakes, bundt cakes, tarts, muffins, pancakes, "gnocco fritto".
Soft wheat flour
Type "00" - W 200 - P/L 0.60-0.70 - 1Kg
Tipo 1 Miscela Millo Verrini
Our “type 1” flour contains a small proportion of small-leaved bran, groats and wheat germ. This flour is rich in natural fibres and has a low gluten content. It gives your products a genuine smell and a natural taste. This flour is indicated for all sorts of handmade preparations: bread, piadina and tigelle, pizza, sweet and savoury shortcrust, as well as cakes, bundt cakes and pancakes.
Uses: bread, pizza, piadina and tigelle, sweet and savoury shortcrust, cakes, bundt cakes, tarts, muffins and pancakes.
Soft wheat flour
Type "1" - W 200 - P/L 0.60-0.70 - 1Kg