Flour, bread mixes, dessert, custards and puddings: With a long tradition in the milling sector Molino Chiavazza today is truly a partner indispensable for professionals and food enthusiasts who are holding an answer for every need. It was the year
1955, when the brothers Andrew and Louise Chiavazza , former owner of a bakery at the entrance to the Casalgrasso, decided to lease the old mill greedily fed by the waters of the Rio Chill channel, used for the beating of hemp and the milling of wheat and rye. Since then, the company has really come a long way, established on the market in packaging of flour and meal and a wide range of products for home use.
the late nineties the company has implemented a marketing strategy aimed at strengthening the brand through targeted investments to improve the packaging, new formats and more services to the consumer. And so the history has been enriched over time of new lines of excellent products that help us make our sweet and savory taste and rich flavor.
What immediately strikes the careful eye of the consumer products company is attractive packaging together with some information that will surely make you want to buy. Explanatory labels are really just a look now to choose the right product.
not know about you, but I sometimes happen to take a bag of flour in her hands and look for information on how to use and formulations. But nothing, not even a line.
flours of Chiavazza Molino, however, fully satisfy the information needs and today is not a negligible factor in choosing a product.
The packaging is quite attractive, inter alia, in the different lines designed by the company to meet every need. There are the classic meal, there is the line "cooking easy " that includes ready-mixes of flour and yeast mixture to pasta and flour and starch. The regional specialties, are truly unique: polenta, rice flour, kamut flour, chickpea flour, chestnut flour, couscous can really go virtually Italy creating dishes such as Then there is the line healthy diet, including among others intrigued me " Wheat germ" that is also suitable for use as an ingredient in many household preparations. In bread-making can be added at a rate of 5% to enrich the mixture of bread, pizzas, cakes and pastries: it helps leaven the processes and gives a natural flavor to baked goods. A tablespoon added to 100 g ricotta can create a fun dessert spoon to be eaten fresh, maybe you like enriched with small chocolate chips or raisins. It can also be used for spaghetti sauce by adding butter or a drizzle of extra virgin olive oil.
the experience gained, the company has expanded its range of products created in 2007 line of prepared cakes, custards and puddings " Sweet Old World " who are receiving strong support for ease of use, the possibilities for customization by the consumer and the wide receiving stolen goods, and, in 2010, line prepared for bread " furnace Casa Mia", which includes mixtures of rye bread, wheat bread, homemade bread. short, to Chiavazza Molino is a universe populated by lots of products, each designed to fully satisfy even the most demanding palate. If you want to know more, I invite you to visit the company web site, among other things really well cared for: http://www.molinochiavazza.it/
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