Molini Spigadoro: The Fusion of Tradition and Innovation for Healthy and Tasty Food
Eating well and healthy, without sacrificing taste, is not just a fad, but a real way of life. Mario Cucchia, managing director of Molini Spigadoro, is deeply convinced of this. For years, his company has embraced the challenge of producing fiber-rich, contaminant-free flours based on a process of hulling the grain. This method ensures greater healthiness and keeps the organoleptic characteristics of the products intact all the way to the consumer’s table.
The Importance of Research and Innovation
“For us, research and innovation are fundamental,” says Cucchia. This philosophy gives rise to all Spigadoro products, from organic flours to gluten-free blends. The latter, thanks to a studied composition, are ideal for both baking and pastry. Molini Spigadoro’s gluten-free flour stands out for being a multipurpose blend with organoleptic characteristics above the market average. Research has made it possible to achieve a balance that recreates the gluten effect without altering the peculiarities of the final product, making these blends extremely versatile even in pastry.
In addition to product quality, Molini Spigadoro places great emphasis on storage. Soon, a new protected atmosphere packaging system will be introduced. This is the only method that guarantees the constant maintenance of the characteristics of flours and preparations from the moment of production to consumption. “All this aligns perfectly with our company philosophy,” explains Cucchia, “doing things the way they used to be, but with the food safety and technological innovations of today.”
A concrete example of this innovation is the use of charcoal as a coloring agent. It gives a distinctive dark color to bread substitute baked goods, such as crackers, pizza, and rusks. “We were skeptical about market reaction,” Cucchia admits, “but since the launch of charcoal we have received many positive responses, both for baked goods and pastries.”
Molini Spigadoro spreads its philosophy of production and innovation through the trade press and, increasingly, through online channels.“About a year ago we revamped our website, also introducing a blog,” Cucchia says. This tool allows direct contact with customers, providing information, tips and recipes. “This approach is yielding excellent results, both in terms of users following us on social media and online orders, which have grown steadily in recent months,” he concludes.
Article featured in: DOLCESALATO, No. 171 – January 2016 and DOLCESALATO.COM
