A passionate vision
| Imagination, knowledge and very
deep roots. Molino Quaglia has a head and a heart, it lives
on ideas and emotions. It’s a particular entity, made
of work, experience, knowledge but also tradition and a history
that is as old as mankind.
There are no secrets, we are just ourselves: the will to go
further, never stop and accept the challenge. Because excellence
in quality products can never be counted on, you have to achieve
it day by day, in the choice of raw materials, in processing,
in the comparison with the competition. There are no shortcuts,
no half measures. There is the enthusiasm of being protagonists
of our time, driven by the search for a modernity that does
not prevent our eyes from filling with wonder for incredibly
good and extraordinary products, origin and meaning of a civilization
that never wanes.
The mill for us is not just work, business, it is a state of
mind, a promise that can seduce your heart.
A family, a tradition
|Molino Quaglia was started in the province of Padua by a family
who always believed in the extraordinary potential of the quality
wheat from its land and can boast 120 years’ experience
in quality flour. Convinced that to grow and improve you always
need to be open to change, Lucio,Chiara and Andrea started a
series of new projects in the Eighties. Where flour becomes
Art. An adventure that started from the historical mill to come
to a highly technological plant and to a training school.
Where flour becomes art: a project that aims at attention to
detail and creates some entrepreneurial choices that pursue
more and more advanced objectives. And for the future? Andrea,
Francesca, Francesco and Giovanni are already “diving”
into the family flour.
Experience, perseverance and also intuition in foreseeing the
flour market trends are Lucio Quaglia’s characteristics.
The starting point: to get the company to grow so that it could
develop in the Italian milling sector a productive and cultural
operation that exploited the identity of its own area and could
absorb the best in the Italian milling technique and science.
A passion that Lucio is still living with the same enthusiasm
as on the first day.
Precision, technical competence and balance, these are the characteristics
of Andrea Quaglia, Production Director of Molino Quaglia. A
great passion for nature and the countryside give life to professionality
aiming at quality. The care with which he follows all production
stages from the receipt of raw materials to the shipping of
the finished product, availing himself of a team that recognises
in him experience and authoritativeness, is renowned.
There’s a deep empathy between Chiara Quaglia and Molino
Quaglia. We can find imagination and femininity in a lot of
initiatives that she inspired and took care of, asserting a
company identity and style. An experience gained in years when
women working in mills were positively rare.
Where flour becomes
|Even if it may seem well-known and tested, the path to achieving
quality doesn’t really have a finishing line. If you take
into consideration a more and more exacting customer on the
one side and the constant evolution of the know-how available
to the manufacturer on the other, the boundaries of quality
are redefined over and over again. Taking this challenge head
on, Molino Quaglia aims at top quality. A project that pursues
higher and higher quality objectives, making the production
control system stricter and more sophisticated and adopting
a policy of considerable investment.
A team project
|The team Molino Quaglia avails itself of does
not include only skilled experts (farmers, biologists, bakers,
confectioners, chefs, technologists, pizza chefs) whose skills
cover the various productions, but above all it includes people
who believe in a common project and who, because of this, measure
themselves against each other and complement each other with
passion and commitment.
|Leaving the untouchable milestones of modern quality milling
apart (choice of raw materials, consistency in both processing
and grinding, strict standards in storage and packaging), attention
to detail comes into play in targeted production. The knowledge
of the different types of wheat and flour, as well as the analytical
and comparative study of the statistical data regarding the
climate and the ripening of the ceareal determine the choices
the team make, from the field to the finished product.
The use of the most advanced technologies, those that are most
respectful of the organoleptic qualities of the wheat, go alongside
the systematic and exact control of the manufacturing process,
always from a long-term viwpoint that aims at being ahead of
| As an operational support for its quality project,
Molino Quaglia draws up its own quality manual and in 1996 achieves
the certification UNI EN ISO 9001.
To make rules and update them constantly in order to make them
more and more in keeping with the company objectives means that
meeting the customer’s highest requirements is really
the focus of this company.
Top quality why the
|Striving for top quality, in September 2003 Molino
Quaglia initiated the Laboratory. A technical choice that was
born of the following considerations: at the base lies the constant
demand for support that small businesses ask the mill; the need
to translate superb manufacturing skills and experience into
scientific methods; the continuous introduction in production
of novelties to relaunch the brand; the baker’s desire
to offer a new range of products for people who wish to eat
well and keep fit; the processor’s need to plan and equip
his/her processing to a level where he/she can compete with
large-scale distribution; the need for a professional who could
supervise not only production but the correct management of
the laboratory as well, who knew the raw materials as well as
the processes, who could use all available technologies competently.
The attention for the table and the entertainment enjoyed around
it has never been so strong. Chiara Quaglia’s Laboratory
was born with this spirit.
|In 1990 Molino Quaglia realises a small big treasure: the
Wanted by Lucio Quaglia, it consists of a highly technological
plant that can meet the health and hygiene requirements of the
food standards in force.
Through a natural process, the raw material is processed at
high temperatures that give the finished product unique organoleptic
and technological characteristics. After processing, cereal
and flour acquire marked aromas that highlight their strong
Molino Quaglia The
| Daily production
4,000 q. of flour