molino stenca s.r.l.

PRODUZIONE DI FARINE DAL 1959

OUR STORY

In the heart of the Langhe hills, in Cortemilia, Molino Stenca has been producing flours for breading, pastries, and fresh dough since 1959.
Initially born as a watermill, the mill was taken over by Mr. Giovanni Stenca and his son Aldo. In 1968, to satisfy the increasing demand on the market, they decided to build a new, vertical, grinding mill.
In 1985, Mr. Aldo was joined by his daughters Claudia and Paola, who have since then been running their grandfather’s company with the same passion and perseverance as the previous generations.
In the following years, the company has expanded exponentially, increasing its range of products to a higher variety and sophistication. We daily test all of our flours in our internal laboratory, to always guarantee the delivery of the best products to our customers.
In 2004, the company switched its organization to a quality management system which follows the international norm ISO 9001:2000, then updated to 9001:2008.
In 2006, Molino Stenca S.n.c. (general partnership) developed into Molino Stenca S.r.l. (limited liability company). Andrea Ferrero Stenca, Claudia’s son, joined the company in 2016, representing the fourth generation of millers to lead the company.
Through the Rural Development Programme 2014-2020 released by “FEASR” – The European Agricultural Fund for Rural Development in Europe, the Molino undertook its most recent renovation in 2018. All grinding machineries have been replaced with the most modern and cutting-edge technologies available, allowing our customers to access a higher variety, quality, and choice of products.
Meanwhile, we also developed our stone mill, to meet the needs of even our most niche customers, upgrading our production to a more sophisticated level. We then started producing four new types of stone-grinded flours.
These are whole-wheat, Type 1, Type 2, and whole-wheat rye flours. To improve our quality-check system and be even more reliable and efficient, we decided to replace the ISO with an even higher-standard procedure, and applied for the BRC – GLOBAL STANDARD FOR FOOD SAFETY – EDITION 8. We achieved the prestigious Certification in February 2019.

ABOUT US

Molino Stenca is well-known both for grinding tender grain aimed at the production of flours for human consumption, and for extracting by-products used in zootechnics. The company is equipped to stock cereals, unrefined flours, and by-products, as well as to grind and deliver products both packaged and in bulk.
All deliveries are made through privately-owned means of transport, including two tanks for loose products. All of our employees are highly trained to guarantee thorough punctuality and availability to our customers.
The mill produces different types of high quality flours to produce bread, fresh dough, typical pizza and focaccia dough, as well as whole-wheat flours, flours of type 1 and 2, and stone-grinded flours (whole-wheat, type 1, type 2, whole-wheat rye).
To guarantee an all-round service to our customers, Molino Stenca also acts as a third-party, trading already packaged products from other companies. These include durum wheat flours, corn- and rice-flours, and biological flours, which we have been authorized to resell since 2017.
For over 60 years, we have been working thoroughly and with passion to provide our customers with the best products. Dedication, tenacity, perseverance and professionalism are our company’s fundamental values.

OUR FLOURS

FLOUR TYPE “00” F

FLOUR EXTRACTED FROM GRINDING AND SIEVING TENDER GRAIN, FREED FROM ANY EXTERNAL SUBSTANCES AND IMPURITIES. ESPECIALLY USED FOR DIRECT DOUGHS WITH SHORT REST TIMES, SUCH AS LOW-RISE BREAD, BREADSTICKS, BISCUITS AND BOTH FRESH AND DRY PASTRY.

FLOUR TYPE “0”

FLOUR EXTRACTED FROM GRINDING AND SIEVING TENDER GRAIN, BUT LESS REFINED THAN THE “00” TYPE. IT IS FOUND IN BETWEE THE “00” AND THE “1” TYPES OF FLOUR, IT ABSORBS HIGHER AMOUNTS OF WATER AND IT IS RICHER OF GLUTEN. IT IS THE IDEAL FLOUR FOR ANY KIND OF PROCESSING, AND ESPECIALLY BREAD-MAKING.

FLOUR TYPE “00” M

FLOUR EXTRACTED FROM GRINDING AND SIEVING THE BEST TENDER GRAIN, WITH LOW PROTEIC VALUE, BUT THAT ALLOWS TO OBTAIN DOUGHS WHICH ARE ELASTIC AND ABLE TO BE USED IN MANY DIFFERENT WAYS. IT IS PERFECT FOR LOW- AND MEDIUM- RISE DOUGHS, SUCH AS DURUM-WHEAT BREAD, TUSCAN BREAD, COMMON BREAD, BREADSTICKS, FOCACCIAS AND PIZZAS WITH SHORT FERMENTING AND REFRESHMENT TIMES.

FLOUR TYPE “00” M EXTRA

FLOUR EXTRACTED FROM GRINDING AND SIEVING OF THE BEST TENDER, MEDIUM AND STRONG GRAIN SEEDS. CHARACTERISED BY AN EXCEPTIONAL PROTEIC VALUE, EASINESS OF PROCESSING AND HIGH MALLEABILITY. THANKS TO THE GREAT HOLD IN RISING AND ITS VERSATILITY, IT IS PERFECT FOR FOCACCIAS AND PIZZAS WITH MEDIUM FERMENTING TIMES AND AS A BASIS FOR DIRECT AND SEMI-DIRECT DOUGHS FOR SEVERAL BAKING PRODUCTS, SUCH AS DURUM-WHEAT BREAD, BREAD SHAPES LIKE MAGGIOLINIS, MANTOVANIS AND BAGUETTES, BREADSTICKS, AS WELL AS A REFRESHMENT ON THE CHARIOT. IT GUARANTEES ELASTIC DOUGHS AND LIGHT PRODUCTS.

FARINA TIPO “00” P

FLOUR EXTRACTED FROM GRINDING AND SIEVING THE BEST TENDER GRAIN SEEDS, SELECTED FOR STRENGTH AND PROTEIC VALUE. IT IS A WELL-BALANCED FLOUR, HIGHLY VERSATILE DUE TO ITS MALLEABILITY, ELASTICITY, A GOOD CAPACITY TO ABSORB WATER AND AN EXCELLENT HOLD IN RISING. IT IS IDEAL FOR DIRECT AND INDIRECT DOUGHS WITH MEDIUM AND LONG RISING TIMES, SUCH AS BAGUETTES, SANDWICH BREAD, AND MAGGIOLINIS, AS WELL AS FOR PRODUCTS REQUIRING CHARIOT PROCESSING AND LONG FERMENTING TIMES, AND IN PASTRY FOR BOTH RISING AND NOT-RISING DOUGH.

STONE-GROUND FLOUR TYPE 2

FLOUR EXTRACTED FROM STOND-GRINDING SELECTED TENDER GRAIN SEEDS. STONE-GRINDING ALLOWS THE GRAIN TO MAINTAIN ALL OF ITS THREE COSTRUCTIVE COMPONENTS: BRAN, FLOUR AND SEED. THIS FLOUR IS HIGH IN FIBRES, ORE AND VITAMINS IT IS EASIER TO USE THAN WHOLE-WHEAT FLOUR, AND PERFECT FOR FOCACCIAS AND PIZZAS WITH MEDIUM FERMENTING TIMES, AS WELL AS A BASE FOR DIRECT AND INDIRECT BREAD DOUGHS. IT GIVES A RUSTIC CHARACTER TO THE FINISHED PRODUCTS.

STONE-GROUND WHOLE RYE FLOUR

FLOUR EXTRACTED FROM STONE-GRINDING RYE. RYE IS A CEREAL HIGH IN SALT, SELENIUM, ZINC, MAGNESIUM, POTASSIUM, PHOSPHORUS AND CALCIUM AND IT HAS A LOW LEVEL OF SUGAR. THESE COMPONENTS MAKE IT IDEAL FOR INTENSE PRODUCTS, SUCH AS DRY PASTRY, SANDWICH BREAD, DARK BREAD, BISCUITS, PIZZAS, AND LOW-RISE PRODUCTS. SUITABLE FOR A DIABETIC DIET, IT IMPROVES INTESTINAL HEALTH AND GENERATES A SENSE OF FULFILMENT WHICH REGULATES APPETITE. FOR BEST RESULTS, IT CAN BE MIXED WITH TENDER GRAIN FLOUR.

FLOUR TYPE“00”S EXTRA

FLOUR EXTRACTED FROM GRINDING AND SIEVING THE BEST ENDER NATIONAL AND EUROPEAN GRAINS SELECTED FOR STRENGTH AND PROTEIC VALUE. IT IS THE PRODUCT OF OUR FLOUR “P”, RESTED AND MTURED. IDEAL FOR DIRECT LONG-RISE DOUGHS, SUCH S PANETTONE, BAGUETTES, CORNETTOS, AND PUFF PASTRIES.

FLOUR TYPE “00” CINQUECENTO

FLOUR EXTRACTED FROM GRINDING AND SIEVING THE BEST TENDER GRAINS SELECTED FOR THEIR STRENGTH AD HIGH PROTEIC VALUE. THANKS TO ITS ELASTICITY AND GREAT PERFORMANCES IN DEVELOPMENT AND PORES, IT GUARANTEES STABILITY AND MALLEABILITY TO THE DOUGH. IT IS IDEAL FOR BLOWN BREADS, SUCH AS CIABATTAS; AND FOR THE PREPARATION OF PUFF PASTRY PRIDUCTS, CROISSANTS, BRIOCHES, AND OTHER CONFECTIONARY PRODUCTS SUCH AS PANETTONES.

FLOUR TYPE “00” BISCOTTO

FLOUR EXTRACTED BY GRINDING AND SIEVING ATTENTIVELY SELECTED TENDER GRAINS. THANKS TO THE LAW GLUTEN CONTENT, IT ALLOWS THE PRODUCTION OF VERY SOFT CONFECTIONSRY PRODUCTS, AS WELL AS CRUMBLY PASTRIES. IT IS ESPECIALLY RECOMMENDED FOR PRODUCING BISCUITS, TARTS, SHORTBREADS, DOUGHNUTS, PUFF PASTRIES AND CAKES.

FLOUR TYPE “00” MANITOBA

FLOUR EXTRACTED FROM GRINDING AND SIEVING THE BEST GRAINS, CHARACTERISED BY A HIGH PROTEIC VALUE. IT IS RICH OF GLUTEN AND PROTEINS, IT RESISTS WELL TO RISING AND WITH HGIGHER ELASTICITY AND EXTENSIBILITY. THANKS TO ALL OF THESE PROPERTIES, IT IS IDEAL FOR DOUGHS NEEDING MEDIUM-LONG RISING TIMES WITH BEER YIEST, MAKING THE DOUGH SOFT, ELASTIC AND HIGHLY RISING. IT CAN ALSO BE USED AS AN ADJUVANT IN PASTRY AND IN ALL BAKING PRODUCTS.

FLOUR TYPE “00” FIOR DI PASTA

FLOUR EXTRACTED FROM GRINDING THE BEST SELECTED NATIONAL TENDER GRAINS, WITH PARTICULAR ATTENTION TO ITS COLOURING. WITH LOW QUANTITIES OF ASHES, NO PIERCING, AND ESPECIALLY A VERY WHITE COLOUR, THIS FLOUR IS PERFECT FOR HIGH QUALITY FRESH AND EGG DOUGH, EITHER FILLED OR NOT. FOR EXAMPLE, THIS FLOUR IS GOOD FOR RAVIOLIS, TAGLIATELLES AND LASAGNA.

FLOUR TYPE “00” GRANITO

FLOUR EXTRACTED FROM THE BEST PART OF THE GRAIN SEED, FROM SELECTED AND TENDER NATIONAL AND EUROPEAN GRAIN. THIS FLOUR IS CHARACTERISED BY A SLIGHTLY GRANULATED AND UNIFORM GRAIN SIZE, AND FROM A PARTICULARLY LIGHT AND NON-PIERCED COLOUR. IT IS IDEAL FOR ALL KINDS OF FRESH DOUGH (ESPECIALLY FOR TROFIE), AND CAN BE USED BOTH ON ITS OWN OR MIXED WITH EITHER DURUM WHEAT SEMOLINA OR STRONG FLOURS. THIS FLOUR IS ALSO VERY GOOD TO BE SPRINKLED IN PREPARING BREADS AND PIZZAS.

WHOLE-WHEAT STONE-GROUND FLOUR

FLOUR EXTRACTED FROM STONE-GRINDING TENDER ENTIRE GRAIN SEEDS. STONE-GRINDING ALLOWS TO MAINTAIN ALL OF THE THREE CONSTRUCTIVE COMPONENTS OF THE GRAIN: BRAN, FLOUR AND SEED. THE MAIN FEATURE OF STONE-GROUND FLOURS IS THEIR IRREGULAR GRANULOMETRY AND THEIR RUSTIC APPEARANCE. IT IS IDEAL TO PRODUCE BREAD HIGH IN RAW FIBRES AND SALT, FOR NUTRITIONALLY BALANCED, FRAGRANT, AND TASTY PRODUCTS.

STONE-GROUND TYPE “1” FLOUR

FLOUR EXTRACTED FROM STONE-GRINDING SELECTED TENDER GRAIN SEEDS. BEING LAVORATED BY THE STONE, THE FLOUR KEEPS ALL OF ITS WATER-SOLUBLE VITAMINS, SALT, TRACE ELEMENTS AND ALL OF THE OTHER NOBLE AND VITAL PARTS OF GRAIN. IT IS IDEAL TO PRODUCE CIABATTAS, HOME-MADE BREAD, PIZZAS AND LONG-RISE FOCACCIAS.

FLOUR TYPE “00” FOCACCIA

FLOUR EXTRACTED FROM GRINDING AND SIEVING THE BEST TENDER GRAIN, WITH MEDIUM STRENGTH. THIS FLOUR HAS BEEN REATED ESPECIALLY TO OBTAIN A BALANCED AND ELASTIC DOUGH, PERFECT FOR SIMPLE OR FILLED FOCACCIAS, EITHER ROUND OR SQUARE-SHAPED; JUST LIKE OTHER DIRECT DOUGHS WITH LOW- AND MEDIUM-RISE TIMINGS, WHICH REQUIRE HIGH DOUGH EXTENSIBILITY. IDEAL ESPECIALLY FOR SOFT AND SAVOURY FOCACCIAS.

FLOUR TYPE “00” PIZZA

FLOUR EXTRACTED FROM GRINDING AND SIEVING THE BEST TENDER GRAIN, SELECTED PRECISELY WITH THE AIM OF OBTAINING FLOUR GUARANTEEING DOUGH ELASTICITY TOLERANCE TO RISING. ITS HOLD DURING THE RISING IS NECESSARY TO MAKE A SAVOURY, CRUNCHY AND DIGESTIBLE PIZZAS.

FLOUR TYPE “00” GRISSINI

FLOUR EXTRACTED FROM GRINDING AND SIEVING THE BEST SELECTED TENDER GRAINS, WITH SPECIAL ATTENTION TO THEIR ELASTICITY AND THUS ABLE TO PRODUCE A PARTICULARLY ELASTIC DOUGH, IDEAL FOR MAKING BREADSTICKS.

FLOUR TYPE 1

FLOUR EXTRACTED FROM GRINDING TENDER SELECTED GRAINS, OF AN ASHY COLOUR. THIS FLOUR PERFECTLY BALANCES THE BREAD-MAKING FEATURES TYPICAL OF REFINED FLOURS WITH THE HIGHER NUTRIENT INTAKE TYPICAL OF WHOLE-WHEAT TENDER GRAIN FLOUR. IT IS LESS REFINED, SINCE IT HAS MORE BRAN AND GRAINSEEDS, WHICH AR RICH IN FIBRES, SALT AND VITAMINS AND INCREASE THE FLOUR’S NUTRITIONAL VALUE AND DIGESTIBILITY. IDEAL TO PRODUCE CIABATTAS, HOME-MADE BREAD, PIZZAS AND FOCACCIAS.

FLOUR TYPE 1 – 500

FLOUR EXTRACTED FROM GRINDING THE BEST TENDER AND STRONG SELECTED GRAINS, OF AN ASHY COLOUR. THIS FLOUR HAS SIMILAR FEATURES TO THE “TYPE 1”, BUT IT IS STRONGER AND IT HAS A HIGH PROTEIC VALUE. IT IS IDEAL TO PREPARE SPECIAL BREADS, SUCH AS BAGUETTES AND BLOWN BREAD.

FLOUR TYPE 2

FLOUR EXTRACTED FROM GRINDING THE BEST TENDER SELECTED GRAINS. IT IS HALF-WAY IN BETWEEN “TYPE 1” AND WHOLE-WHEAT FLOUR. IT IS RICH IN FIBRES, SALT AND VITAMINS, AND HAS EXCELLENT NUTRITIONAL PROPERTIES. IT IS IDEAL FOR PIZZAS AND FOCACCIAS WITH MEDIUM FERMENTING TIMES AND AS A BASE FOR DIRECT AND SEMI-DIRECT PROCESSING DOUGHS FOR SEVERAL TYPES OF BREAD.

FLOUR TYPE 2 – 500

FLOUR EXTRACTED FROM GRINDING THE BEST TENDER STRONG SELECTED GRAINS. IT HAS THE SAME FEATURES OF TYPE 2 FLOUR, BUT HIGHER STRENGTH AND IT IS CHARACTERISED BY A HIGH PROTEIC VALUE. IT IS IDEAL FOR PREPARING SPECIAL BREAD, SUCH AS BAGUETTES AND BLOWN BREADS.

WHOLE-WHEAT FLOUR

FLOUR EXTRACTED FROM INTEGRAL GRINDING OF GRAIN SEEDS, AND IT IS CHARACTERISED BY THE PRESENCE OF LARGE BRAN AT ITS INSIDE. IDEAL FOR BALANCED PRODUCTS FROM A NUTRITIONAL POINT OF VIEW, CRUNCHY AND FLAVOURFUL, AS WELL AS TO PRODUCE BREAD HIGH IN FIBRES AND SALT. THIS FLOUR IS ESPECIALLY SUITABLE TO PREPARE PRODUCTS WITH A RUSTIC FLAVOUR.

WHOLE-WHEAT FLOUR EXTRA

FLOUR EXTRACTED FROM INTEGRAL GRINDING OF SELECTED GRAINS OF MEDIUM- AND HIGH-STRENGTH, AND IS CHARACTERISED BY THE PRESENCE OF MEDIUM AND FINE BRAN, RICH OF FIBRES. IDEAL FOR NUTRITIONALLY WHOLE PRODUCTS, CRUNCHY AND WITH AN INTENSE FLAVOUR. IT IS IDEAL TO PREPARE RUSTIC AND WHOLE-WHEAT, LIGHT AND SOFT BREADS.

Beyond a certain quantity, it is possible to produce tailored flours based on the customer’s specific needs.
All of our by-products are available in bulk or in packs of either 5, 10 or 25 kgs.

I OUR BY-PRODUCTS.

BRAN

IT IS MADE UP BY THE MOST EXTERNAL PART OF THE GRAIN SEED, RICH OF FIBRES AND ASHES, BUT LOW IN STARCH. WITH A HIGH CONTENT OF PROTEINS, IT IS ALSO RICH IN VITAMIN B. IT IS USED TO FEED ANIMALS, POTENTIALLY BLENDED, AND IS RECOMMENDED FOR COWS, CHICKENS, RABBITS AND OTHER COURTYARD ANIMALS. IT IS A REFRESHING FOOD, WITH LAXATIVE EFFECT.

FINE BRAN

IT IS A DERIVATE FROM PROCESSING BRAN, AND IT IS DIFFERENT FROM THE LATTER FOR ITS FINER MIDDLING AND LIGHTER COLOUR. IT CONTAINS A GOOD AMOUNT OF THE SEED AND IS RICH IN VITAMIN E.

TRITELLO

IT IS A KIND OF BRAN OBTAINED FROM THE SECOND TIME THAT THE GRAIN IS SIEVED. IT IS THE BY-PRODUCT WITH THE HIGHEST AMOUNT OF PROTEIN.

FARINACCIO

IT IS OBTAINED FROM A PARTICULAR MIDDLING OF THE GRAIN SEED, AND IT CONTAINS BOTH FLOUR, BRAN, AND OTHER BY-PRODUCTS. IT IS RICH IN STARCH AND VITAMIN B, AND HIGHLY ENERGETIC. IT IS USED TO FEED ANIMALS, ESPECIALLY SWINES AND VEALS, SINCE IT SMELLS NICE AND IT TASTES SWEET.

All of our by-products are available in bulk or in packs of either 10 or 25 kgs.

contact us

Fill out the form