How It Works

How do you obtain semolina and flour from a grain of wheat? It is an ancient process, and the milling technique developed by Molino Borgioli draws on centuries of experience, updated with the most modern technology. Here are the main stages of processing.

1. OPTICAL SORTER

Every grain of wheat that arrives at Molino Borgioli must pass many tests before it can be milled. Visual and olfactory inspections are carried out upon acceptance, along with laboratory analyses before production can begin. But that’s not all: thanks to cutting-edge machinery such as the optical sorter, dark or stained wheat kernels are identified and discarded using high-resolution cameras.

2. ROLLER MILL

After being dehulled—that is, stripped of its outermost layers—the grain moves on to the roller mill. Here, two grooved cylinders rotate against each other at different speeds, grinding the wheat and gradually reducing it into semolina through several successive stages.

3. PLANSIFTER

The milled product is then separated by the plansifter according to the particle size. How? Through a series of sieves with different mesh sizes: this stage is called sifting.

Our Tips

Semolina and flour are products with low moisture content, which makes them not particularly perishable and limits the growth of microorganisms that could pose a risk to our health. However, to preserve the quality characteristics and aroma of our milled products for as long as possible, it is important to store them following a few simple precautions.