Exhibiting at International Food & Drink Event (IFE) 2025

Molino Braga S.r.l. is a family-owned Italian milling company with over 90 years of tradition in producing high-quality flours and cereal-based products. Headquartered in Dello, Brescia, in the heart of Italy’s Lombardy region, Molino Braga has established itself as a benchmark in the food manufacturing sector, supplying bakeries, pizzerias, pastry artisans, pasta producers, and food industries both nationally and internationally.

Core Business

Molino Braga specializes in the production of customized flour blends tailored to the specific needs of professionals in baking, pastry, pizza making, and pasta manufacturing. The company combines traditional Italian milling techniques with advanced technological solutions to offer premium and consistent flour solutions to artisanal and industrial clients.

Its operations are divided into:

• Flour milling and production
• Research & development of customized flour mixes
• Private label and contract manufacturing services
• Organic and specialty flours for niche markets

Product and Service Offerings

• Bread & Pizza Flours

  • High-protein bread flour
  • Pizza flour (Spaccanapoli line)
  • Focaccia and ciabatta mixes

• Pastry & Cake Flours

  • Fine pastry flour
  • Croissant and brioche mixes
  • Panettone mix (seasonal and industrial)

• Pasta Flours

  • Semola rimacinata
  • Durum wheat blends for pasta extrusion

• Specialty and Gluten-Free Flours

  • Organic flours
  • Red pea flour
  • Custom gluten-free blends

• Pre-mixed Blends

  • Ready-to-use solutions for bakeries and foodservice
  • Customized flour solutions developed with client input

All flours are tested in the company’s in-house lab and pilot bakery to ensure functionality and optimal performance for each application.

Specialisation and Core USP

Molino Braga’s unique value lies in its combination of traditional milling heritage and scientific innovation. The company invests significantly in:

• Custom flour development tailored to client specs
• Traceable grain sourcing from Northern Italy and certified suppliers
• Advanced milling equipment ensuring micron-level precision
• In-house baking lab with experienced technicians supporting clients through testing and technical advice

Their “Spaccanapoli” pizza flour is especially popular for Neapolitan-style pizza, offering high elasticity and fermentation strength.

Financials

While Molino Braga S.r.l. does not publish detailed public financials, industry estimates place its annual turnover between €20–30 million, with steady export growth. Over 30% of production is destined for international markets, including the EU, Middle East, and Asia.

The company’s focus on high-margin customized blends and premium flours has supported solid profitability, even in volatile grain markets.

Shipment Records

According to export records available via platforms like Volza and Trademo, Molino Braga actively ships to over 20 countries, including:

• Germany
• France
• United Arab Emirates
• Saudi Arabia
• Singapore
• United States

Shipment frequency includes regular container exports of palletized flour bags (15–25 kg) and bulk industrial supply formats.

Target Market

Molino Braga’s client base includes:

• Artisanal and industrial bakeries
• Pizzerias and restaurants
• Pastry manufacturers
• Pasta producers
• Organic and health food retailers
• Distributors and importers of Italian food products

The brand is particularly favored by professionals seeking authenticity, consistency, and technical support.

Capabilities

• Production Capacity: Over 1,500 tons of flour per day across multiple production lines
• In-House Lab: Product performance analysis, dough behavior testing, microbiological screening
• R&D Support: Custom formulations, co-development with customers
• Logistics: Full export documentation support and bulk handling systems
• Packaging Flexibility: Retail packs (1–5 kg), professional formats (15–25 kg), and industrial bulk packaging

Certifications and Compliance Records

Molino Braga ensures full regulatory and food safety compliance, with certifications including:

• ISO 22000 – Food Safety Management
• IFS Food Standard
• BIO (Organic) – EU Organic Certification
• Kosher Certification
• Product traceability and allergen controls as per EU regulations

Their commitment to clean-label solutions and allergen management is a growing advantage in export markets.

Customer Testimonials

“Molino Braga’s Spaccanapoli flour helped us deliver authentic Neapolitan pizza with consistent performance. The technical support from their team was exceptional.”
— Executive Chef, Italian Pizzeria Chain, Dubai

“The panettone flour blend was a game-changer during the holiday season—aromatic, resilient, and excellent fermentation.”
— Pastry Manufacturer, Germany

Major Achievements

• Over 90 years of continuous operation in the Italian milling industry
• Exporting to over 20 international markets with growing B2B presence
• Launched the ‘Spaccanapoli’ brand, now widely used in premium pizzerias
• Partnered with Italian culinary academies for training and flour testing
• Developed gluten-free and legume flour lines in response to rising demand for plant-based and functional baking solutions

Molino Braga S.r.l. stands as a symbol of Italian milling excellence, combining heritage, innovation, and global vision to support professionals and industrial clients in creating quality baked goods that reflect the best of Italian craftsmanship.