MOLINO POLVERINI

Our history of wheat processing begins in the second half of the 19th century, when the founder Nazzareno Polverini, born in 1854, began the business with a small stone mill, in the province of Ancona. His three sons expanded the business with the construction of three mills.

One of these, Pietro, with his son Italo, purchased a mill with stone millstones in Osimo (Ancona province), transforming it into a modern cylinder plant to produce white flour which was becoming popular at the time. This plant operated until 1972, the year in which Italo purchased the current mill in the city of Monte San Vito and an industrial bakery in Ancona, entrusting the management of the bakery to his son Carlo, and of the mill to his son Giuseppe.

Giuseppe, the fourth generation of the miller family, and at the direction of his new company Molino Polverini, continues to produce flour for bakeries and, in addition, he begins the separation of different wheat fractions through particular machinery, partly of his own design, partly adapted.

This allowed him, in the years 1985-90, to supply particular flours to some large Italian companies and, as suggested by managers of one of these companies, he began to conduct research and experiments to obtain flours enriched in functional fibre such as resistant starch and inulin.

After a considerable use of time and financial resources, Giuseppe Polverini patented a special process to obtain flour compounds suitable for the production of pasta and baked goods with health benefits by maintaining the good taste of Italian tradition.

In 1996 Giuseppe Polverini founded the company IPD – Industria Prodotti Dietetici which later became FiberPasta, and his historic company Molino Polverini began to produce high fibre flour mix for FiberPasta.

FiberPasta is the final evolution of this intense work. A brilliant intuition that led to the production of a high fibre semolina pasta and with a low glycemic index. In the year 2001 the Italian Ministry of Health recognized its benefits and approved FiberPasta as a suitable food for people suffering from disorders of glucose metabolism (diabetes).

In the following years, Molino Polverini’s mixes have been used to produce different other products (in addition to pasta), so as to enlarge the low glycemic index and high fibre product range: flour, piadina, pizza base and focaccia, taralli, bread, croissants and biscuits.  These products are useful for blood sugar control, weight and cholesterol control diets.

In 2016 Molino Polverini began the production of flour mixes enriched in olant-based protein, useful for producing protein pasta, flour and baked goods, following the new trends of an increasingly fitness-conscious consumer, athletes, vegans and vegetarians.