Molino Magri

Descrizione

Flours produced are the result of the processing of selected soft wheat, that with the specific customers’ requests has allowed magri to ultimate the following product lines:

­       PIZZAPLUS – flours, mixes and improvers for pizza

­       DOLCEPLUS – flours, mixes and improvers for confectionery

­       PANEPLUS – traditional flours, mixes and improvers for bakery

­       NUCLEOPLUS - concentrates for any use

Furthermore, our flours are available in the new Modified Atmosphere Packaging (MAP) of 1 kg, that will be perfect to avoid any moisture problem where temperature is really high:

-      BENESSERE line - flours and mixes rich in fibers, omega 3, protein for our daily well-being, ideal to prepare any kind of bakery product.

-      BENESSERE Chef line - flours, mixes, concentrated mixes and improvers for professional use


Experience, attention for raw materials, technological innovation, new products' research, such values have accompanied Molino magri’s history from one generation to another till nowadays reality.

According to an ancient map, the first evidence of the existence of the mill in the borough of Marmirolo dates back to the Gonzaga’s period.

It was a German possession during the World War I and it was bought in 1929 by Pietro Magri.

A path lead by innovation and technology began: in 1948 a new building was built, as well as new silos for the storage of raw materials in 1969.

In the 70s the company began to be managed by Gian Pietro Magri, the current president of the mill, with whom new silos for finished products were bought in 1978. In the 80s his daughter Anna and his sons Modesto and Stefano stepped in to work alongside their father, hence bringing new impulses to the business, aiming to a higher and higher quality level.

By the end of the 80s, a new mixing plant was created allowing diversification and customisation of flours being produced.

In the 90s, Molino’s production system becomes computerised and in the 1999, a new UNI ENI ISO 9002-certified management system for quality was introduced and it was later updated to the new vision regulations. 

Continue

Flours produced are the result of the processing of selected soft wheat, that with the specific customers’ requests has allowed magri to ultimate the following product lines:

­       PIZZAPLUS – flours, mixes and improvers for pizza

­       DOLCEPLUS – flours, mixes and improvers for confectionery

­       PANEPLUS – traditional flours, mixes and improvers for bakery

­       NUCLEOPLUS - concentrates for any use

Furthermore, our flours are available in the new Modified Atmosphere Packaging (MAP) of 1 kg, that will be perfect to avoid any moisture problem where temperature is really high:

-      BENESSERE line - flours and mixes rich in fibers, omega 3, protein for our daily well-being, ideal to prepare any kind of bakery product.

-      BENESSERE Chef line - flours, mixes, concentrated mixes and improvers for professional use


Experience, attention for raw materials, technological innovation, new products' research, such values have accompanied Molino magri’s history from one generation to another till nowadays reality.

According to an ancient map, the first evidence of the existence of the mill in the borough of Marmirolo dates back to the Gonzaga’s period.

It was a German possession during the World War I and it was bought in 1929 by Pietro Magri.

A path lead by innovation and technology began: in 1948 a new building was built, as well as new silos for the storage of raw materials in 1969.

In the 70s the company began to be managed by Gian Pietro Magri, the current president of the mill, with whom new silos for finished products were bought in 1978. In the 80s his daughter Anna and his sons Modesto and Stefano stepped in to work alongside their father, hence bringing new impulses to the business, aiming to a higher and higher quality level.

By the end of the 80s, a new mixing plant was created allowing diversification and customisation of flours being produced.

In the 90s, Molino’s production system becomes computerised and in the 1999, a new UNI ENI ISO 9002-certified management system for quality was introduced and it was later updated to the new vision regulations. 

East Lombardy is the European region
of gastronomy 2017