The conservation

Once the storage centers have been reached, the products follow a rigid process of checks and analysis: sampling, visual analysis, olfactory analysis, specific weight Kg / Hl, protein analysis and mycotoxin analysis (Fumonisins, ochratoxins and trichothecenes).

Conservation takes place through traditional methods of phyto-preservation, with phosphine and alternative methods using nitrogen and carbon dioxide. The control takes place individually both inbound and outbound thanks to the latest generation machinery. Thanks to the analysis of the Chopin alveograph, we study the rheological parameters of the flours, ie the ratio between the toughness index and the P / L extensibility index. Finally, the farinographer establishes the “falling number”, that is the time the flour falls. Thanks to the data collected, it is possible to establish to which use the flour produced is most suitable.

Every year we stock 50,000 tons of durum wheat and 25,000 of common wheat

More than 35,000 hectares of land cultivated with our seeds