Controlled supply chain, 100% Italian wheat and total traceability: OIRZ by Molini Fagioli redefines quality in white art
At the table, bread faithfully accompanies every meal. Associated with the main dish, sometimes even the protagonist. Before the loaf, the hands of the baker, even before the oven. And, preceding the oven, the mill and the field. Right from the field Molini Fagioli, a historic Italian company based in Magione in Umbria, specialized since 1947 in the production of high quality artisanal flours for bread, pizza and pastries, he chose to start.
It is conceived within this context OIRZ, a certified zero residue Italian soft wheat flour, produced with cereal grown in Central Italy. Far from sources of pollution, the project follows rigorous agronomic regulations verified by an independent third party, DNV. This is not a marketing slogan, but a supply chain model built on completely measurable and documented choices.
The principle is simple: quality is built at the roots of the supply chainwith the choice of land, mandatory crop rotation, constant monitoring of crops. For this reason, synthetic pesticide residues are kept below the detection limit. Each field is followed by agronomists and technicians, and each intervention is recorded in a digital field notebook which guarantees complete traceability from grain to flour.
From the field to the mill
Connected sensors and advanced technologies allow you to monitor sowing, growth and processing in real time. When the grain arrives at the mill, each load is sampled and analyzed. Storage takes place in dedicated temperature-controlled cells, without chemical treatments: only natural methods such as carbon dioxide, nitrogen or refrigeration are allowed.
Finally, grinding is the point where technology and expertise truly meet. Millers establish parameters and times with the aim of preserving the sensorial identity of the grain. And the result is a flour that carries with it the memory of the territory from which it comes.
An integral part of the project is the collaboration with SIS (Italian Seed Society), which every year experiments and compares different varieties of soft wheat in dedicated fields. «Sowing new varieties is not just an agricultural challenge, but an investment in the future of the agri-food chain», explains Stefano Ravaglia, head of Research and Experimentation at SIS. The objective is to select productive cultivars, resistant to environmental stress and consistent with a local and sustainable supply chain. Only varieties that pass quality controls, including microtoxin analyses, become part of OIRZ.
The «Avant-garde Zero» community
A network of white art professionals has developed around this project which has made the virtuous supply chain an identity choice. Is called Zero avant-garde, and is a community of bakers, pizza makers and bread artisans united by a conscious approach to the raw material.
Those who respect certain quality parameters join the group. The requirements are continuously verified by industry experts, who select new professionals every year. Today the network is distributed along the entire peninsula, from Turin to Salerno, passing through Rome and Florence.
«Being Zero avant-garde is a conscious choice», he claims Salvatore Vaccaropresident of the movement. «It means committing every day to promoting a wheat culture that focuses on a virtuous, transparent, totally Italian supply chain».
