A history of excellence.
Molini Lario is synonymous with qualitative excellence in the field of flour production obtained from the grinding and mixing of common wheat.
Such excellence comes from using the best national and foreign grains, from the result of a rigorous system of selection, from a manufacturing process that involves avant-garde milling techniques and, lastly, from constant and strict monitoring of flour employed and meal produced in its analysis laboratories. This process generates the Molini Lario flour that meets various customer needs, ensuring those excellent standards of qualitative consistency recognized by the market.
New Pasta Fresca Flour!!!
For all fresh pasta purposes, filled or not. Ask for more informations at expo@molinilario.it
WE HAVE A NEW ORGANIC FLOUR!!!
Ask for this organic flour at export@molinilario.it...a dedicated recipe is waiting for you: ORGANIC CIABATTA BREAD with HyLario, our performing mother yeast
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Molini Lario created a flour line dedicated to anyone believing in the benefits linked to a regular assumption of fibres and a balanced and healthy nutrition. The 5 Tanta Fibra Flour references, characterized by a greater amount of minerals and fibres, give to the product a more harmonious, intense and mature flavour.
