La Grande Ruota, a small company from Brescia operating in the agro-food sector since 1853, produces corn flour for its fragrance and goodness polenta in its Mill.
The family-run company is well rooted in the area and has long been present in various other regional and foreign realities.
The high Milling professionalism, which is handed down from father to son, combined with a strong passion for products that are an image of the ancient kitchen, all involves the creation of variants that also respond to the needs of modern society.
We choose the best courses
In the Po Valley, rich in springs and rivers, we select the best farms, for the cultivation of all the corn that we use for the production of our flours.
All crops and the production chain is followed by our agronomist technicians.
The internal analysis laboratory allows us to guarantee a healthy and contamination-free final product.
Drying and storage take place in our center to guarantee a top quality product.
Ancient natural stone grinding
An ancient method
The desire of our family to preserve the ancient method of stone grinding to keep the milling art of our ancestors alive, so that we could continue to offer agri-food excellence, meant that we made the best of time and energy for this. different and now rare type of production.
Technically, our millstones are two superimposed wheels in special stone that grind the grain, then the flour passes through a sieve, called buratto, which separates the bran from the bran.
The difference between our natural French flint stone and the artificial one lies in the fact that the mill performs a maximum of 90-100 revolutions per minute and increases the processing temperature by only 30 ° C, thus preserving the organoleptic qualities in the best possible way.
With the Molino in natural stone we are able to have a truly wholemeal flour, because by grinding the whole grains the germ and the external coating (bran) amalgamate with the floury part, generating a flavor, an aroma and nutritional properties superior to traditional grinding. with cylinders. This flour is rich in fiber, minerals, B vitamins, tocopherols (vitamin E), proteins and both polyunsaturated and monounsaturated fats, present in the bran and in the germ.
Furthermore, with natural stone grinders, not only wholemeal flour is produced. In fact, with progressive refining processes it is possible to have ‘2’, ‘1’ and even ‘0’ type flours. On the other hand, fine ’00’ type flour cannot be produced as it is largely incorporated from starch that cannot be completely separated from the germ and bran, densely mixed by the type of grinding.
With the cylinder mill, classic grinding, the ‘naked’ grains are crushed (after having been previously peeled from the outermost part – bran and germ -) which are then transformed into increasingly fine and impalpable flour. Another element to consider is that when the cylinders are turned at a higher speed than with stone grinding, the flour overheats, making it lose some of its nutritional properties.
This is why La Grande Ruota has never abandoned the ancient process in order to offer gourmets a wholemeal flour that safeguards the rich nutritional heritage of the grain, thanks to its less crushing and slow processing.
Continuous improvement of the product and processes
La Grande Ruota has always paid attention to the quality of its products. For this reason, it strives every day to improve its production processes, in particular by paying attention to respect for the environment and traditions.