We have always been known for our research into new types of grains, since we are the top importers of Kamut and the top researchers into the different species of Spelt.

Particularly noteworthy is the research we have done on Spelt varieties that can provide excellent bread-making results. The spelt current produced by the agricultural companies we select is very high in protein, with an average protein level of 14.5%.

Each new product is thoroughly designed and tested at our laboratory, and adjustments are made whenever necessary to obtain the best results. It is then tested by external laboratories to verify its properties in continuous production before being put on the market. As well as product testing, the Molino laboratory also works on bread and pizza recipes. These recipes are made available to professionals in the members area.