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Who we are

ALMOST 100 YEARS OF HISTORY

Molini Lario was founded in 1919 in Como and represents an example of excellence and entrepreneurial foresight in milling art. An increasing positive response from the market favours its constant growth in flour production. The progressive updates of the production capacity favour first of all the establishment of a second production unit in Monza and, later, in the 70s, the transfer of the production units in a single plant placed in Alzate Brianza, in the heart of the Brianza area, near to the shores of Lake of Como.

In the following decades, the new Molini Lario plant benefited from important investments and now has achieved a high level of technological leadership in the wheat flour manufacturing, with a daily grinding potential of 425 t.

A GREAT VARIETY OF FLOURS

Thanks to a continued laboratory testing and further research, always trying to best satisfy qualified customers’ needs, the company is on the market with a great variety of flours: from a rich variety of flours for bread-making to specific flours for bakery and pizzeria, to the Tanta Fibra line, characterized by a high nutritional content.

AT THE SERVICE OF A DIVERSIFIED CLIENTELE

Aware of the high quality of its flour production, Molini Lario address to food industry and is capable of meeting strict requirements imposed by excellence brands at international level through dedicated productions; it addresses as well to bread-maker artisans who are professionals in the flour field, and the company is interested in creating a close dialogue with them aimed at improving the supply to the final customer and, lastly, to the wholesalers, who make possible the widespread and efficient distribution of Molini Lario flours to a large share of the national territory.

Molini Lario is geared also with specialized products towards Foreign Markets.

QUALITATIVE EXCELLENCE OF FLOURS: ESSENCIAL POINT SINCE EVER

Among the values that have characterized the history of Molini Lario and that have brought the company to a notable development, is the lack of compromises in the research of qualitative excellence of its flours.

A high qualitative and constant level that comes from the rigorous selection of grains, from the excellence of the production process characterized by technologically rigorous choices, by a storage system providing maximum operational flexibility and the best qualitative constancy and, lastly, by a strict testing in the laboratory during the different stages of the process, that it starts from the arrival of grains and ends with the exit of flours. 

The range of Certifications acquired over time by Molini Lario reflects a non-compromising attitude in the respect of qualitative standards.

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