- A family business established in 1905 in the Nord of Italy, nearby Trieste, specialized in the production of various types of flour. - 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.
Photos & Videos
We teach how to make big flours to the small grains of wheat.
In this tree there is everything we care about.
She is Nicoletta, our boss, the mind and heart of our company.
OUR STORY IS OUR FAMILY
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.
We have been milling soft wheat for 110 years to make it into flour. 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.