Summary
- Grinds soft wheat into flour, which will become the bread on the table, good pizza, fresh pasta, a crunchy breadstick, a fast piadina, or crepes.
- Buys excellent grains with no added enzymes or additives to give customers a 100% natural product.
- Has an internal analysis laboratory that checks incoming wheat and outgoing flours to guarantee food safety and excellence, together with external certified laboratories for specific checks during the whole process.
- Has grown and evolved from generation to generation, always choosing natural goodness, welcoming innovation and technology but remaining artisans, above all, always putting customers at the center.
- The company exports its products in all European countries.
Company Story
Our story is our family
We are in Trivignano Udinese, it is 1905: the municipal mill, the nerve center of the life of the community and the local economy, is taken over by Geremia Moras and then managed by his son Giacomo. The mill is active day and night, stops only at Christmas and Easter. Every hour we produce 2 quintals of flour.
In the late 1920s, the Moras family bought the mill. The efforts made to get here are soon rewarded: production steadily increases, the work requires new heads and new arms to allow expansion into the territory. There are great ideas to shape.
In the post-war period, in the general economic difficulty, the flour market is also contracting. Giacomo Moras and his sons Geremia and Vittorio are not intimidated, they look to the future: they invest in more modern machinery, they use energy to be known by other bakers, pastry chefs and pizza makers.
In the '60s, while many mills in the territory of the lower Friuli area closed due to the advent of large companies, Molino Moras resists, indeed, dares even more, investing in technology to produce flours that can be distinguished from those of large retailers quality and attention.
It is not a matter of resisting time but of anticipating it: the Molino soon moves from retail sale on the local territory to relations with national and international clients.
Today the Molino Moras is in its sixth generation and carries forward the values of the milling art of the past with ever new energy.
This is our story: we are Molino Moras, we have been milling soft wheat for 110 years.
Products
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From the earth the wheat, from the wheat to the flour, to get the flour on your table to become bread, pizza, dessert, fresh pasta, breadsticks, piadina, crepes. Whatever form your flour takes in your hands, we want it to be perfect because nature is proud of us too.
How do we do it? To give you a 100% natural product we buy excellent grains to which we add neither enzymes nor additives, because only in this way can we bring you the original scent, the simple taste and the genuineness of the flour.