Soft wheat
Soft wheat flours are obtained by grinding wheat grown exclusively in Italy and processed in a more or less refined way according to the product we want to obtain. During the “sifting” process, that is during the separation of the bran from the flour, we can in fact obtain different ...
Spelt
Spelt/Dinkel and Dicoccum/Emmer flours have already been employed in each type of bakery product and pasta production. MOLINO SIMA, using different grinding techniques, offers to the clients an ample choice range, able to satisfy every necessity and every type of manufacturing. The mill employs a ...
Kamut® Khorasan
Molino Sima mill has been the first European enterprise which imported this precious cereal. From the productive process of this ancient wheat, Kamut® Khorasan, we obtain flours rich in proteins, vitamins, mineral salts, and oligoelements, like Selenium, indispensable for human life. Unlike ...
Cappelli durum wheat
Cappelli Durum wheat grains is an ancient relative of modern durum wheat. Today, this grain is important for contemporary diets, nutritionally superior, Cappelli wheat has a rich buttery flavor, with a 20 to 40 percent more protein, a higher profile of aminoacids, lipids, vitamins and minerals and ...
Durum wheat
The processing of durum wheat allows us to produce durum wheat semola of different consistency/half whole-wholewheat too. For this reason durum wheat-by products are particularly suitable for pasta production .
Stone-milled flours
Sima stone uniformly alive, porous, hard and durable, works at low speed, low operating temperature, customer guarantee. Sima stone is certified for the food industry, for human food. All grains, before going to milling, undergo three stages of cleaning: Having performed all the above stages, the...
Special flours
Molino Sima has always placed innovation and tradition side by side. This is why we wanted to create the line of special flours, dedicated to those who want to experiment with new flavors, but also to those with special dietary needs. The use of different grains, pseudocereals and legumes guarantees...
Le Centenarie
The 2023 novelty: the Le Centenarie line, a range of "multipurpose" soft wheat flours for bread-making, pasta-making and pastry-making, spelled flour and semolina.