Molini Pivetti, a historic Italian company specializing in the production of high-quality flours since 1875, is preparing to take part in Sirha 2023, the world’s benchmark trade show dedicated to food service and hospitality. The exhibition is taking place at Lyon’s Euroexpo from today to January 23. From February 20 to 24, Molini Pivetti will attend Gulfood 2023, the trade show for the food industry in the Middle East, scheduled to take place at the Dubai World Trade Centre.
At Sirha in Lyon, the Italian company will exhibit in Hall 5.1, Stand 5B30, in partnership with OEM, a company specializing in the production of electric ovens for pizza and spiral mixers. In the international exhibition of catering, hospitality, and food, Molini Pivetti has scheduled a series of demonstrations dedicated to pizza making, targeting professionals and operators in the sector with a wide range of flours designed for every type of pizza. From pizzas by the slice to plate pizzas, from fluffy to crispy, to “pizza in pala” and Neapolitan pizza, each flour has different characteristics based on the grain blends used, to meet the specific needs of professionals.
ITALIAN PREMIUM FLOURS AT GULFOOD
At Gulfood in Dubai, Molini Pivetti will be present in Hall Z4 (Pulses, Grain & Cereals), Stand F56 with its lines of professional flours dedicated to pizzerias and fresh pasta. Each reference contains a blend of flours that are the result of careful grain selection and controlled milling.
“Investment in research and development has focused on improving our flours so that they are perfect for every specific use,” says Tonia Sorrentino, Marketing Manager at Molini Pivetti. “Thanks in part to the collaboration with master pizza makers and chefs who work alongside us in the processing and experimentation phase, we can claim to be in the food service and Horeca market with high-value flour lines.”
Molini Pivetti’s focus regards also packaging, with flours packaged in convenient 10-kg sizes that give all operators the ability to handle bags and store products more easily given their small size.
In addition to its 145 years of experience in “knowing how to make flour,” Molini Pivetti will also bring sustainability, as a prerequisite for all its activities, to the two international exhibitions. The company develops this founding value first and foremost through close ties with farmers, to know the origin of the grain and follow its transformation step by step.
