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