Molino Forzani has a Quality and Development Department that controls each stage of the process, from the receipt of the raw materials and the milling process to the delivery of finished flour, packed for its further distribution.
This work is carried out by two labs with top-notch equipment specialized in the analysis of physicochemical and rheological characteristics of products and byproducts across the various stages of the production process.
We also have a bakery equipped with technology that simulates the bread-making processes of our clients.This is how we control the functional, sensory, and organoleptic quality of the various types of all-purpose and enriched flours.
The labs and the bakery provide us with the analyses required to ensure the quality and stability of our products all the year long.
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