The mill | Molino Cosma

The art of grinding wheat
is an old craft
still steeped in
empiricism

Molino Cosma provides a vast range of products that are tailored to the different needs of its customers. Choosing our flour means having a secret ingredient for all sorts of sweet and savoury recipes. Our company has worked for four generations to provide the best flour to people who bake every day. It is our habit to work alongside our customers, to grow with them and make products for all baking needs. The size of our company allows us to constantly monitor grains from all over the world, identifying the best batches and bringing them to our mill.

Grains of History

The mill has always been the first place where grain was processed. While the wheat was being milled, the courtyard teemed with men, women and children, becoming a meeting place for local communities. Flour was a very precious ingredient, the basic element for a simple, wholesome diet, the bargaining chip with the village bakery to get crisp, freshly-made bread.

Our company is infused with the ancient flavour of this tradition and our sense of belonging to our land and to our people, thanks to the stories of our father, which live on through our work.

We enhance the value of wheat through quality flour

We cater for the Italian and international markets by offering top quality flour from carefully selected grains. Created to meet the needs of the grain-processing industry and consumers alike, our flour is loved for its flavour and versatility.

The aroma of freshly baked bread is just the final step of a long process that, as in the past, brings together hopes, efforts and wisdom, and now even the use of technology and strict quality checks.

Food safety and reliability

Our mill certifies every stage of flour production, including for organic flour, in compliance with all mandatory standards. In addition, we carry out voluntary checks to guarantee even safer products to our customers.

Acting as a bridge between agriculture and food production: this is the role of our mill today, with the aim to ensure the highest level of microbiological and particle purity in all types of flour. Our flour is:

SAFE, because they are free of pollutants
CONTROLLED, thanks to a large number of microbiological and chemical tests
CONSTANT, ensuring a constant high performance all year round

SAFETY AND QUALITY

Stages of processing

After selecting and inspecting the grain, we check our flour at each stage of the production process.

Unloading

After being inspected, analysed and making sure it meets our purchase specifications, the grain is unloaded and conveyed to our silos, where it goes through a first cleaning process.

Pre-cleaning

The grain is pre-cleaned of coarse impurities and dust to ensure better shelf life in the storage silos.

Storage silos

Before use, grain is stored in different silos based on its characteristics.

Cleaning

At this stage, the grain is cleaned to remove all impurities through sieving and dust extraction processes. In addition, an optical sorter with infra-red digital cameras is used to eliminate any defective grains, significantly lowering the wheat’s microbial load, mould and toxins.

Conditioning

The grain is humidified to help separate the endosperm from other kernel portions.

Grinding

The grain is mechanically crushed and sieved to separate the bran from the rest of the grain (amyliferous endospema) and to make different types of flour.

Storage silos

Once the grinding process is finished, various types of flour and by-products are stored, waiting to be picked up.

Packaging and loading

Finally, the finished products are picked up and transferred to the packaging lines or loaded into tankers.

Unloading

After being inspected, analysed and making sure it meets our purchase specifications, the grain is unloaded and conveyed to our silos, where it goes through a first cleaning process.

Pre-cleaning

The grain is pre-cleaned of coarse impurities and dust to ensure better shelf life in the storage silos.

Storage silos

Before use, grain is stored in different silos based on its characteristics.

Cleaning

Conditioning

The grain is humidified to help separate the endosperm from other kernel portions.

Grinding

The grain is mechanically crushed and sieved to separate the bran from the rest of the grain (amyliferous endospema) and to make different types of flour.

Storage silos

Once the grinding process is finished, various types of flour and by-products are stored, waiting to be picked up.

Packaging and loading

Finally, the finished products are picked up and transferred to the packaging lines or loaded into tankers.