Catalogo PERTEGHELLA [English]

Page 1

SOFT WHEAT FLOURS – DURUM WHEAT FLOURS – MAIZE FLOURS 3 RD EDITION


AN ALWAYS LEADING EDGE COMPANY Over the past few years, Industry Molitoria Perteghella Srl has totally renovated its production facilities, today reaching a daily milling capacity of 320/350 tons of wheat flour and 100/120 tons of corn flour. In early 2009 the plant milling wheat flour was redone and upgraded, with the collaboration of the B端hler company, and is now one of the most modern plants in Italy. At the end of June 2012 a wheat flour silo was completed, in addition to the existing silo, with a capacity of 4200 tons, while winnowing was improved and modernized with new machines and optical sorters, in order to obtain a wholesome product. The corn milling system, completely redone in 2010, is able to produce all types of flour with very low fat content, obtaining in this way flour with longer preservation. The entire production process is controlled by a sophisticated state-of-the-art computer system that follows all the stages of processing, batch management, traceability and quality (incoming raw materials winnowing - milling - storage - packaging). The company's quality system is certified according to UNI EN ISO 9001: 2008 and the HACCP system is applied, while an application for the European BRC-IFS certification has been filed.

A network of nine depots ensures widespread distribution throughout Italy, including the islands. If all this is combined with the success achieved by Perteghella products on the European and American markets - exports now well exceed 30% of production - the need for further planned expansion is self-evident. Two new buildings will be constructed: a flour packaging unit and a new warehouses. Supporting the latest investment is an experimental project conducted by the company in collaboration with the University of Milan. Cleaning systems for the corn will be improved and procedures for removing toxins optimised, taking advantage of the best technology currently available on the market. The goal: to constantly provide customers with superior quality products.


In 2014 Industria Molitoria Perteghella celebrated a prestigious milestone: its 75th anniversary. An entrepreneurial success story that coincides with the history of the Perteghella family, starting with Attilio and his wife Ines, who began everything in 1939, down to the fifth generation, already playing an active part in running the Company.


TECHNOLOGY AND INNOVATION

High technology: an essential requirement for consistent quality and efficiency. An example is the Sortex equipment installed on the wheat and corn lines checking raw material. Thanks to the efficiency of these systems, previously unthinkable. levels of final product have been achieved. These machines check at the level of a single grain, performing optical analysis and discarding impurities or raw material which does not meet specifications. New B端hler purifiers have recently been installed, all in stainless steel.


THE LABORATORY

THE COMMERCIAL DIVISIONS

6-7

SOFT WHEAT FLOUR TYPES AND SPECIFICATIONS

8

VIRGILIO

9

TRE LAGHI

10

S.CATERINA

11

IL MULINO

12

DURUM WHEAT SEMOLINA

The entire production cycle is assisted by a modern laboratory equipped for chemical, physical, biological and mycotoxin analysis, able to ensure the consistency and quality of the product sold. A team of three operators manages the acceptance and qualification of incoming raw material for each load and certifies the quality of the finished product output. Through advanced automation technicians also control the various stages of production and can intervene on the industrial systems throughout the entire product processing cycle.

SEMOLINAS

13

REMILLED SEMOLINAS

14

SPECIAL LINES PRESENTATION STRAPIZZA

15 16-17

STRAPIZZA MIX

18

PERTEGHELLA BIO LINE

19

KITCHEN FLOURS

20-21

PASTRY FLOURS

22-23

ETHNIC FLOURS

24

PRONTI (READY TO USE)

25

CORN FLOURS PERTEGHELLA LINE

26

S.CATERINA LINE

27

NEW LINES

A CERTIFIED COMPANY The company's quality system is certified according to UNI EN ISO 9001:2008 and the HACCP system is applied.

CEREALOTTO

28

INNOVATIVE PRODUCTS

29

SALES ORGANIZATION ONLINE SALES

30

WAREHOUSE IN ITALY

31

PERTEGHELLA IN THE WORLD

CONTACTS

32-33

35


THE COMMERCIAL Our company is always committed to give a precise answer to the challenge that comes every day from food sectors so diversified that they require products with specific characteristics within the same intended use. Add to this the rediscovery of flour obtained from long-forgotten raw materials and today re-presented by catering and also sought after by more attentive customers. PERTEGHELLA SOFT WHEAT Everyone knows that the main varieties of flour are obtained from wheat. In particular from soft wheat (Triticum aestivum); the most widespread abbreviations "0" (zero) and "00" (double zero) being very well known. But the various types are not limited to these two: just think of the uses that are made of soft wheat flour in the whole world of bread, pizza, pastry, cakes, pasta and catering. PERTEGHELLA DURUM WHEAT Durum wheat (Triticum durum) is used to obtain semolina, ideal for the production of dry pasta and used in cooking and in bakery products typical of many regions.

PERTEGHELLA CORN FLOUR “Bramata”. This is the name of the best known corn flour, which is coarse ground. Traditional cuisine knows a lot about corn flour, recognised and sought after according to the various grain sizes from milling. In particular the “velo” type is rightly gaining ground in the world of pastry.

6


DIVISIONS All this has resulted in continuous expansion of the range of products, requiring a sector-specific organisation in production and in particular in distribution. This is how the Commercial Divisions came to be set up under the common PERTEGHELLA brand, grouping types of homogeneous and highly innovative products, designed for both the domestic and international markets. PERTEGHELLA BIO Attention to healthy nutrition is increasing the consumption of "organic" products day by day. There had to be the Perteghella range of organic flours obtained by grinding Italian wheat, in full compliance with regulations banning the use of chemical fertilizers and pesticides.

PERTEGHELLA PEOPLE Anthropological change in Europe in recent years has involved the demand for specific flours for recently settled populations. This also improves the opening to Eastern markets, where the Company is consolidating a growing presence.

PERTEGHELLA SPECIAL Since the company made its debut way back in 1939, very considerable progress has been made, in the constant pursuit of innovation. The search for new products and the marketing of preparations and improvers consistently follow because, if the past is important, the future is what matters.

7


WHEAT FLOURS FOR BAKING As good as bread! So the flour must be excellent too, or rather the flours: because only a wide range - differentiated through specific mixing and milling of the grains - can meet the current needs of master bakers. Just look at the variety offered by PERTEGHELLA in the tables below, allowing professionals to choose the ideal flour for each type of bread that comes out of the oven. TYPE “0” e “00”

W*

P/L**

PROTEINS

SP

180

0.7

11

120 140 160 180 200 220 240 260 280 300 350 M 30 400 M 32 M 35 M 45

120 140 160 190 200 220 240 260 280 300 350 400 410 440 460 480

0.4 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.6 0.6 0.6 0.6 0.8 0.8

11 11 11 12 12 12.5 12.5 13 13.5 14 14 15 15.5 15.5 15.5 15.5

MANITOBA

420

0.7

14.5

TOLERANCE

* **

+/- 10% A lv e ogr a ph i c to l e ra n ce P /L + / - 0 .1

A lv e ogr a ph i c to l e ra n ce W

SPECIAL “0” e “00”

W*

P/L**

PROTEINS

180 230 280 310 380 420

0.7 0.7 0.7 0.7 0.7 0.7

11 12 13 13.5 14 15

W*

P/L**

PROTEINS

220 240 280 400 450

0.5 0.5 0.5 0.5 0.6

13 13 14 15 16

W*

P/L**

PROTEINS

TWO 180 RUSTIC

190

0.7

12

WHOLEGRAIN TYPE

W*

P/L**

PROTEINS

200 200 300 430 430

0.5 0.5 0.5 0.6 0.6

12 12 14 15 15

GREEN ORANGE LIGHT BLUE DARK BLUE RED BROWN

TYPE 1

H A V A N A S A C K

ONE ONE ONE ONE ONE

220 240 280 M 30 M 35

TYPE 2

200 200 300 500 500

FINE MEDIUM MEDIUM FINE COARSE

SPECIAL WHEAT FLOURS FOR PIZZA Flours for pizzas created in the sphere of classic brands to fully satisfy the art of making pizza. CODE "00" / 180 "00" / 230 "00" / 280 "00" / BLUE CROCK "1" / 280 RUSTICA: with wheat fibre and germ "00" / 340 "00" / RED CROCK "1" / 340 RUSTICA: with wheat fibre and germ "2" / 340 RUSTICA: with wheat fibre and germ "00" / 440 MANITOBA BELLA NAPOLI BLUE BELLA NAPOLI RED 8

W*

PROTEINS

190 230 280 280 280 400 400 400 400 420 260 300

12 13 14 14 14.5 15 15 15 15 16 13 14


From the birthplace of Virgil, a full range of flours from the best selected wheats in the world. Taking pride in the name of the great poet of rustic life to evoke the values of excellence achieved.

only 25 kg

WEIGHT (kg)

TYPE 25

All

CODE

INSTRUCTIONS

All codes

See page 8

B U LK D EL I VERY AVA I L A BL E

SPECIAL LINE FOR PIZZAS Package 25 kg

Refer to table on page 8 9


A historic brand which is practically identified with the name PERTEGHELLA, over time becoming synonymous with research aimed at continually improving the range of products: flours created for making bread but which, with a touch of fantasy, can also lead to surprising results in all professional uses.

only 25 kg

WEIGHT (kg) 1 1

5 5

10 10 25

TYPE

CODE

INSTRUCTIONS

"0" "00" All

160 160 All codes

All codes on order (see page 8) All codes on order (see page 8) See page 8

B U LK D EL I VERY AVA I L A BL E

SPECIAL LINE FOR PIZZAS

Package 10 and 25 kg

Refer to table on page 8 10


From the votive niche of an old mill wheel, in memory of a tradition that PERTEGHELLA rightly claims by virtue of its origins, tracing back to whole generations of millers. A well-known brand, which includes a wide variety of flours in the name of product consistency, a quality almost of another era.

only 25 kg

WEIGHT (kg) 1 1

5 5

10 10 25

TYPE

CODE

INSTRUCTIONS

"0" "00" All

160 160 All codes

All codes on order (see page 8) All codes on order (see page 8) See page 8

B U LK D EL I VERY AVA I L A BL E

SPECIAL LINE FOR PIZZAS Package 25 kg

Package 25 kg Package 10 e 25 kg

Refer to table on page 8 11


This was what the mill was like until shortly after the Second World War, an environment where the passion for this ancient craft was much higher than other aspects, which required you to turn a blind eye. The image is clearly evocative and expressly chosen for this line of few and carefully selected flours, to underline its exclusive nature.

solo 25 kg

WEIGHT (kg) 1 1

5 5 25

TYPE

CODE

INSTRUCTIONS

"0" "00" All

160 160 All codes

All codes on order (see page 8) All codes on order (see page 8) See page 8

B U LK D EL I VERY AVA I L A BL E

SPECIAL LINE FOR PIZZAS

Package 25 kg

Refer to table on page 8 12


DURUM WHEAT SEMOLINA A range of extremely high quality products that leaves professionals spoiled for choice of the brand to be selected.

PERTEGHELLA SEMOLINA WEIGHT (kg) 1 MAP

5

25

PROTEINS

MINOLTA GRADE

12 - 13 %

26 - 27

SEMOLINA 0.5 kg packs (modified atmosphere) Coarse-grained durum wheat semolina

SANTA CATERINA SEMOLINA WEIGHT (kg) 25

PROTEINS

MINOLTA GRADE

9 - 10 %

22 - 23

13


REMILLED DURUM WHEAT SEMOLINA A range of extremely high quality products that leaves professionals spoiled for choice of the brand to be selected. REMILLED PERTEGHELLA SEMOLINA WEIGHT (kg) 1 MAP

5

REMILLED SANTA CATERINA SEMOLINA WEIGHT (kg) 25

14

PROTEINS

MINOLTA GRADE

10 - 11 %

20 - 21

25

PROTEINS

MINOLTA GRADE

12 - 13 %

23 - 24


DEDICATED LINES

How many things can you do with the flour! Today even more, thanks to the range of special flours that PERTEGHELLA makes available to such diverse food sectors. Just think of the universal world of pizzas, pastry, cakes, fresh pasta or catering: where expert professionals are called upon every day to invent something new or rediscover original recipes. Consider also the progressive success of "bio" products and the demand for ethnic flours which stems from populations increasing their presence, such as Chapati flour. Lastly the corn flours, so closely linked to traditional Italian cooking, and the SPECIAL Division, with novelties just waiting to be discovered. 15


Pizza Flours and Mixes Perfect... recipes!! regional

STRAPIZZA Recipes pizza an d

focaccia

CODE CODE

WEIGHT (kg)

W*

PROTEINS

"00" / BLUE CROCK

20

280

14

"00" / RED CROCK

20

400

15

WEIGHT (kg)

"1" / 280 RUSTICA: with wheat fiber and germ "1" / 340 RUSTICA: with wheat fiber and germ "2" / 340 RUSTICA: with wheat fiber and germ

W*

PROTEINS

20

280

14

20

400

15

20

400

15

ADDITIONAL PRODUCTS THIN POWDERING Kg 1 MAP

COARSE POWDERING Kg 1 MAP

NATURAL YEAST Kg 0.5

(modified atmosphere)

(modified atmosphere)

10 packages

10 packages

DRY YEAST Kg 0.5 UNDER-VACUUM

Dose to be used: 2 - 4% on yeast 20 packages – Dosage: see recipes

MALT Kg 0.5 - Dosage: see recipes 16


A wide range of soft wheat flours and special mixes for pizza aiming at enhancing the professional imagination: for classic and cutting pizza, soft or crunchy, rustic or “invented”. Short, medium or long yeasting.

CODE "00" "00" "00" "00" "00"

WEIGHT (Kg) / / / / /

180 230 280 340 440 MANITOBA

1

10 10 10 10 10

25 25 25 25 25

W*

PROTEINS

190 230 280 400 420

12 13 14 15 16

Bella

i l o p a N

A brand new product to come back to the origins: pizza with the typical Neapolitan style border. CODE BELLA NAPOLI BELLA NAPOLI

1 1

WEIGHT (Kg)

W*

PROTEINS

10 10

260 300

13 14

20 20

Images on packaging are freely taken from Enrico Murolo works. 17


STRAPIZZA MIX

MIX CODE MIX 1  Durum wheat  ( soft wheat flour – durum milled wheat flour – soya )

10

15

MIX 2   Soya  ( soft wheat flour – soya )

10

15

MIX 3   Mother dough  ( soft wheat flour – durum milled wheat flour – mother dough )

10

15

MIX CODE

18

WEIGHT ( kg ) PROTEINS

WEIGHT ( kg ) PROTEINS

MIX 4  Cereals  ( soft wheat flour – cereals and grains – sour dough )

10

15

MIX 5   Focaccia  ( soft wheat flour – potato flour – sour dough )

10

13

MIX 6   Farro  ( soft wheat flour – farro flour – sour dough )

10

15

MIX 7   Sativa hemp  ( soft wheat flour – sativa hemp flour – sour dough )

10

15

MIX 8   Toasted wheat  ( soft wheat flour – toasted wheat – sour dough )

10

15

MIX 9   Stirata alla romana

10

14

MIX 10  Focaccia di Altamura  ( durum milled wheat flour – durum wheat sour dough )

10

13


BIO PRODUCTS Flour obtained from the Italian wheat milling according to the rulesconcerning organic cultivations, as per ICEA’s (Institute for Environmental and Ethical Certification) requirements that prevent the use of chemical fertilizers and pesticides.

ORGANIC SOFT WHEAT FLOUR Package 1 and 25 kg

ORGANIC MAIZE FLOUR Package 1 and 25 kg

ORGANIC WHOLEMEAL SOFT WHEAT FLOUR Package 1 and 25 kg

19


KITCHEN FLOURS These soft wheat flours have very low ash content and have been The CORONA range is completed with durum wheat flour and MULTI-PURPOSE "00" TYPE SOFT WHEAT FLOUR Package 1 kg Type of use: Bread Focaccias Pizzas Cakes Fresh pasta

CALIBRATED "00" TYPE SOFT WHEAT FLOUR Package 1 kg Type of use: Fresh rough pasta Gnocchi dumplings Breading Tempura

MANITOBA "0" TYPE SOFT WHEAT FLOUR Package 1 kg

20


KITCHEN FLOURS studied for the most varied uses in restaurants and canteens. coarse milled corn flour: an assortment ideal for home cooking. RUSTIC "2" TYPE SOFT WHEAT FLOUR

DURUM WHEAT SEMOLINA

Package 1 kg

Package 1 kg Type of use: Fresh pasta Gnocchi dumplings Soups

Type of use: Bread Focaccias Pizzas

PRECOOKED COARSE MILLED CORN FLOUR

COARSE MILLED CORN FLOUR

Package 500 g

Package 1 kg

* The CORONA box contains all the assorted products, the apron and the recipe book on the side

Con è gran fest a in cucin a!

21


PASTRY FLOURS Pastry chefs will reap the benefits of all the types of flour

BISCUITS

Soft wheat flour studied and recommended for preparing: biscuits, pastry rolls and tea biscuits.

WEIGHT (kg) 25

W*

P/L**

PROTEINS

120

0.50

11

PASTRY

Soft wheat flour studied and recommended for preparing: sweet and savoury short pastry, pies and tart pastry.

WEIGHT (kg) 1

10

25

W*

P/L**

PROTEINS

180

0.50

12

RUSTIC

Flour high in fibre content for wholemeal or semi-wholemeal short pastries.

WEIGHT (kg) 25

W*

P/L**

PROTEINS

180

0.50

11

EXTRA

Selected extraction “00” flour for the production of sponge cake, éclairs and creams.

WEIGHT (kg) 25

W*

P/L**

PROTEINS

220

0.50

12

Soft wheat flour studied and recommended for preparing: sponge cake, butter cake and leavened cakes in general.

CODE SOFT TORTA SPECIAL 22

WEIGHT (kg) 10

W* 25 25 25

200 230 280

P/L** PROTEINS 0.50 0.50 0.50

12 12.5 13

MICRO

Micronized flour.

WEIGHT (kg) 25

W*

P/L**

PROTEINS

100

0.50

11


PASTRY FLOURS created especially for them by Perteghella.

Soft wheat flour studied and recommended for preparing: long rising dough products such as panettone, pandoro and colomba.

Soft wheat flour studied and recommended for preparing: puff pastry (mille-feuille, cream puffs, fans and vol-au-vents), croissants, puff pastry croissants and brioches.

CODE SPECIAL SB0 SB1 SB2 SB3

WEIGHT (kg)

1

10

W* 25 25 25 25 25

260 280 380 410 460

P/L** PROTEINS 0.60 0.60 0.60 0.60 0.80

WEIGHT (kg)

P1 P2

10

W* 25 25

410 440

P/L** PROTEINS 0.60 0.70

14.5 15

SELECTION

Soft wheat flour studied and recommended for refreshing panettone, colomba and leavened products in general, typically involving the use of semi-finished products.

12.5 13 14 15 15.5

Micronized corn flour studied and recommended for traditional cakes and pastries.

Package 1 kg

CODE

WEIGHT (kg) 25

W*

P/L**

PROTEINS

350

0.60

14

Soft wheat flour with high protein content, obtained from the best American grains.

CODE M1 M2 M3

WEIGHT (kg) 1

10

W* 25 25 25

350 410 460

P/L** PROTEINS 0.60 0.70 0.70

14 14.5 15.5 23


ETHNIC FLOURS Obtained from ethnic grains of the best quality, these types of flour combine high nutritional values with unsurpassed flavour.

CHAPATI GREEN Package 5, 10 and 25 kg

CHAPATI RED Package 10 and 25 kg

24

REMILLED DURUM WHEAT SEMOLINA

VELO

Package 20 kg

Package 1 and 5 kg


Preparati

per

pane e tor t e

PRONTI: READY TO USE

PRONTI Recipes

Special

A selection of ready-to-use preparations for the production of various types of bread and cakes.

PRONTO PANE BIANCO (WHITE BREAD) Ready-to-use preparation for bread and bakery products.

PRONTO PANE CEREALI (CEREAL BREAD) Ready-to-use preparation for bread and bakery products with 6 cereals (wheat-rye-oats-barley-corn-millet).

• Bread

with oil

• Grissini

• Bread

with butter

• Focaccias

• Bread

• Bread

with milk

• Pizzas

• Sandwich

loaf with cereals

• Focaccias

with cereals

• Sandwich

loaf

with cereals

PRONTO PAN DI SPAGNA (SPONGE CAKE) Ready-to-use preparation for sponge cake. Just one mix for the ingredients, with high yield, good moisture retention plus incomparable volume and softness. • Sponge

cake

• Paradise

• Sponge

rolls

• Biscuits

PRONTO FROLLA (SHORT PASTRY) Ready-to-use preparation for quick and easy short pastry. • Tarts

with egg

PRONTO TORTE (TARTS) Ready-to-use preparation for quick and easy oven tarts, plum cakes and muffins. Excellent retention for fruit and fillings in suspension. • Muffins

• Biscuits

• Plum

• Whipped

shortcake

• Canestrelli • Biscuits

cake

biscuits

with milk

cakes • Fruit slices • Deliziosa cake • Torta Melissa • Roman-style sponge cake • Fruit tarts • Fruit pies • Biscuits with cream

25


CORN FLOURS A range of products to suit all users of corn flour: those who prefer coarse to fine grain, those who "call for" top quality and those who have to save time and want "pre-cooked" flour.

COARSE MILLED CORN FLOUR Package 1 and 25 kg Granulometry 600 / 800 μ

FINE COARSE MILLED CORN FLOUR Package 1 and 25 kg Granulometry 400 / 600 μ

FINE MILLED CORN FLOUR Package 1 and 25 kg Granulometry 200 / 400 μ

PRECOOKED CORN FLOUR Package 0.5 kg

26


CORN FLOURS It is not easy to resist the strong appeal of nostalgia, especially when it comes to a product linked to tradition such as corn flour. The S. Caterina line faithfully interprets long-forgotten flavours.

FINE COARSE MILLED CORN FLOUR Package 1 kg Granulometry 400 / 600 μ

COARSE MILLED CORN FLOUR Package 1 and 25 kg Granulometry 600 / 800 μ

PRECOOKED CORN FLOUR Package 0.5 kg

FINE MILLED CORN FLOUR Package 1 kg Granulometry 200 / 400 μ 27


NEW LINES

Special

Four cereals + four varieties of oil seeds skillfully worked and measured to create a high-quality nutritional mix for bakery, pizza and pastry products.

BAKERY PANE 1 Cerealotto

WEIGHT (kg) 0.5

PANE 2 Cerealotto Integral

20

PANE 3 Cerealotto Manitoba

20

PANE 4 Cerealotto Dark

20

PIZZA PIZZA 1 Cerealotto

PASTRY PAS 1 Cerealotto PAS 2 Cerealotto Manitoba with natural yeast

WITH SALT

WEIGHT (kg) 0.5

PIZZA 2 Cerealotto Manitoba

28

20

10 10

WITH SALT

WEIGHT (kg) 0.5

10 10

WITHOUT SALT


NEW LINES

Special

WEIGHT (kg)

SEMI-FINISHED PRODUCTS Soy

20

Barley Oat Milk

20

Corn

20

Leavened cakes

20

Croissants & Puff pastry

20

WEIGHT (kg)

SPECIAL 100% FLOURS Barley flour

1

Oats flour

25 5

25

Rye flour 1150

1

25

White Spelt flour

1

25

Wholemeal Spelt flour

1

25

Rice Flour

1

25

Buckwheat flour (fine)

1

Cereals and soy flour

25

Soy flour and semolina

5

Sativa hemp flour

1

Toasted wheat flour

1

IMPROVERS – MALTS - YEASTS

25

WEIGHT (kg)

E300 Base

20

E300 Cella

20

E472

20

Sour dough

20

Malt 16,000 Pollack units

20

Wheat gluten

25

FLAKES - GRITS

WEIGHT (kg)

Potato flakes

25

Oats flakes

25

Barley flakes

25

Soy grits

25

Mais Pan Small

15

29


ONLINE SALES

e - shop www.perteghella.it/shop

The Industria Molitoria Perteghella online store features a wide assortment of high quality flours for quick, on time delivery.

PIZZA FLOUR

CAKES AND PASTRY FLOUR

KITCHEN FLOUR

STRAPIZZA is the range of flour specially created by Industria Molitoria Perteghella to meet the diverse needs of pizza makers. It includes soft wheat flours and special mixes for short, medium and long rising doughs. With these flours you can prepare traditional pizzas, rustic or crispy pizzas tradition Neapolitan pizzas with raised edges and rolled, Roman-style pizzas, sliced pizzas and focaccias in the pan.

DOLCI TENTAZIONI is the line of soft wheat flours entirely devoted to pastry. A full range of high quality flours designed to meet the extremely various needs of confectioners. Not all pastry products, in fact, require the same flour and Industria Molitoria Perteghella has created flours for each specific process: from biscuits to short pastry, from sponge cakes to tarts, from cakes to puff pastry, as well as the Italian panettone, pandoro and colomba.

With CORONA Industria Molitoria Perteghella offers a complete line of professional flours for diverse uses in restaurants and canteens. A carefully selected range of soft wheat flours with a very low ash content, in addition to the durum wheat semolina and the coarse ground corn flour. The different types of flour, specially designed for cooks, are ideal for the preparation of bread and focaccias, fresh dough either made by hand or using a mixer, dumplings, fried food and soups.

Are you a cook, a pizza chef or a pastry cook? Register on the e-shop to view prices and discounts reserved for you!


SALES ORGANIZATION

Industria Molitoria Perteghella SOLAROLO DI GOITO Via Molino Nuovo, 43 - Mantova

MAZZANO WAREHOUSE

MAGIONE WAREHOUSE

MONTEFIORE DELL'ASO WAREHOUSE

ARIANO IRPINO WAREHOUSE

SASSARI WAREHOUSE

CORATO WAREHOUSE

SAN CESAREO WAREHOUSE

PATTADA WAREHOUSE

PARABITA WAREHOUSE

GIZZERIA WAREHOUSE

31


PERTEGHELLA

Countries where you can find our flours.

32


IN THE WORLD

33


NOTES

34


CONTACTS MANAGEMENT

PURCHASING

Attilio Perteghella attilio@perteghella.it

Davide Coffani davide.coffani@perteghella.it

ADMINISTRATION

LOGISTICS

Morena Coffani morena.coffani@perteghella.it

Ezio Perteghella ezio@perteghella.it

SALES MANAGER

PRODUCTION

Giovanni Alboini alboini.giovanni@perteghella.it skype: alboinigiovanni

Onofrio Gasparro onofrio.gasparro@perteghella.it QUALITY

SALES MANAGER

Gabriele Alboini alboini.gabriele@perteghella.it

Davide Coffani davide.coffani@perteghella.it LABORATORY

TECHNICAL MANAGER

Giuseppe Spagnoletti giuseppe.spagnoletti@perteghella.it

Andrea Perteghella andrea@perteghella.it


www.trademark-mn.it

Industria Molitoria Perteghella Srl Via Molino Nuovo, 43 - 46044 Solarolo di Goito (Mantova) - Italy Tel. +39 0376 608016/608305 - Fax +39 0376 608148 - info@perteghella.it

www.perteghella.it


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