Flour and semolina

Flour from the granite stone mill

Three generations work together in the old mill in Langhe. Slowly and unmixed, the finest flours are ground here between heavy granite stones. Each flour is intended for special preparations, be it pasta, yeast dough, pizza or breadsticks. Grain and mill are certified organic.
Mulino Marino`s flour goes through ten mealtimes. Each run makes the product finer and works towards its future freeness, the art of doing it is not to overdo it. However, the difference to conventional flour is in the way of processing. An industrially standardized wheat flour, for example, contains up to five different varieties, which in the end become what we find on the shelf in the supermarket. Mulino Marino can grind up to 20 tons of flour per day, Italy`s largest mill grinds about 400. For Fausto and his family there is always the claim to produce the best possible result. Optimal raw material is transformed into a delicious, nutritious flour.

Mulino Marino, The Mill in Piedmont.

Mulino Marino, The Mill in Piedmont.

For this we produce organic flours and grind them with natural stone. We produce colors, not works of art. Our colors are our flours, the artworks are bread, pizza, biscuits, cakes, breadsticks, noodles. For the success of a painting, it is very important that the colors are of excellent quality and that they are in the hands of an artist who knows how to improve and use them to the fullest.
We are artisans and we make artisanal flour that does not have an improver, is not standardized and therefore slightly different in each season ... like nature, like wheat and like humans. Those who make wine have the task of mirroring the grapes produced by the vines in the bottle. Our flours are the mirror of wheat ears in the field.
Quality raw material: This is our first secret.
Slow grinding, that`s the second. Natural (and not artificial) stones keep the flour alive, with fibers, water-soluble vitamins and all the trace elements that nature has brought into the grain.

Manitoba flour from the Hofbräuhaus - art mill

Already on the wooden city model Jakob Sandner of 1570 stands on the site of today`s mill a malt mill. After the Hofbräuhaus had moved from the Alter Hof to the Platzl, a new malt house was built in 1677, behind the city wall at the Kosttor. In 1703, Prince-Elector Max Emanuel had a malt-mill with 4 courses built. In the 19th century, the mill is called royal malt mill and is an integral part of the Royal White Brewery at Platzl. In the years after 1870, a new brewery was built on the Inner Wiener Straße in Haidhausen. The old brewery buildings on the Platzl are demolished, a new large-scale restaurant is created, the present-day Hofbräuhaus. The malt mill with hydropower remains and is sold privately. Now the old refineries are replaced by an innovative technology - the roller chairs. The mill is converted into an art mill and henceforth produces light flour from wheat. In 1921, Jakob Blum, a miller from the Palatinate, acquires the mill. The bombing of the Second World War on Munich survives the mill almost undamaged. In 1967 she loses her hydropower in the abandonment of almost all Munich city streams and has been working with electricity ever since. Today, the Hofbräuhaus-Kunstmühle is the only producing mill in Greater Munich. It is in 4th generation of the family Blum. The mill has been home to a multi-purpose shop since 1988, where all products of the Hofbräuhaus-Kunstmühle can be purchased by households and large consumers. In 2010, a bakery was set up in the building, the bakery E. Knapp and R. Wenig, in the traditional Munich biscuits produced and sold.

Manitoba flour from the Hofbrauhaus - Kunstmuhle

The Blattert Mill

We at Blattert Muhle are committed to fresh, diverse and natural food production.
We source most of our raw materials directly from farmers in our region. We do not use any preservatives. For our customers, this means above all a healthy and extremely tasty diet. In addition to the wide range of natural food items from our company, we attach particular importance to the production of high-quality baking ingredients for bakers and householders.
The mill in your neighborhood is full of surprises. Milling has been a tradition for centuries. Experience the journey from grain to flour. In our mill we consciously place emphasis on multi-stage and gentle grinding of the valuable grain. Holistic ecological thinking and a closeness to nature are a matter of course for our mill. This begins with the purchase of the grain and continues through processing and packaging. A regionally transparent production. A promise that convinces our customers!
Our mill produces flour and grain products of the highest quality. They are the origin of many culinary delicacies.