MUNARI: A MILL OF EXPERIENCE
WITH EXPERIENCE RANGING FROM WHEAT MILLING TO THE PRODUCTION OF NICHE BAKING INGREDIENTS, WE HAVE BEEN SERVING CUSTOMER NEEDS FOR OVER 260 YEARS.
The mill dates back to at least 1470 when a map – which still exists – was drawn up of the “new Anselmi mill” featuring three water wheels. Our family went into the business in 1751, the year we took over the running of the mill and bought a 50% stake in its ownership: at the time, it belonged to the Venetian noble family, the Cappellos. In 1807, we gained full ownership of the business. In our 260-plus years, nine generations have had a direct hand in the business, fuelling a love for what began purely as a business undertaking but has evolved into the very destiny of our family.
In an increasingly demanding and specialized market, the Munari mill has managed to build on its expertise since the mid-20th century, supplementing wheat milling with the production of malted cereal flours – of both the diastatic and non-diastatic variety – gaining an ever deeper understanding of how the enzymes involved in the process work and subsequently extending the range with heat-treated products and mixes.
OUR COMPANY POLICY
TO CREATE LASTING SHARED VALUE BY SUPPLYING TAILOR-MADE PRODUCTS AND SERVICES
A distinguishing trait that has set us apart over the generations is the consistency of our approach, based on maintaining stable, long-lasting relationships with all stakeholders and people in general involved, directly or otherwise, in our business: whether they be customers, suppliers, employees, colleagues or local bodies.
It is this care that we channel into our work and into enriching our expertise, into never settling for second best when it comes to choosing raw materials, into the pursuit of continuous improvement in production processes and finished products alike, and in maintaining the highest standards in the running of our business.
In addition to traditional wheat cleaning (including an optical sorter), milling and sifting equipment, we have a heat treatment system for treating flour and other wheat milling products. Heat treatment or toasting – depending on the specific case and method – is effective at lowering the products’ bacterial count, improving its taste and shelf life and stabilizing its technological properties.
The Munari mill also has equipment capable of accommodating large-scale mixing of various ingredients, such as flours and flakes of other cereals, malt flours, enzymes, seeds and so on, to produce improvers and mixes for the baked goods and snack food industry.
All incoming raw materials and finished products undergo rigorous rheological and physical testing in our in-house analysis laboratory to guarantee UNI EN ISO 22000:2005-certified food safety. Microbiological and chemical analyses are instead outsourced to one or more independent accredited laboratories.
We have a team of seventeen: ten men and seven women, with ages ranging from 26 to 70. There is a great atmosphere in the company and this has resulted in a particularly stable staff, meaning we can count on the wealth of experience, reliability and proactive, self-sufficient work ethic that our long-standing team members bring to the table. We currently have seven family members filling various operational and executive roles, comprising three men and four women.