Italian Bakery Consultant and Technologist
Molino “ ALDO BONGIOVANNI ”
MONDOVI' - CUNEO - ITALY
Several years have elapsed since the beginning of collaboration with the MOLINO BONGIOVANNI ALDO where I found the flour and the organoleptic characteristics of the right to produce a good bread, fragrant, tasty and good-looking fit to satisfy customers.
The MOLINO BONGIOVANNI ALDO is a modern family business, expression of the peasant agriculture of the plain of Cuneo, Langhe and the banks of the Po
The evidence that I collected from customers who have used the flour MOLINO BONGIOVANNI ALDO, respond to the will that always leads me to propose quality flours.
With various types of flour natural and technical support of the Mill BONGIOVANNI ALDO are ready to respond to pressing and diverse needs of the modern bakery
To have good flour for bread, the "Molino Bongiovanni" uses a testing laboratory located in the mill. With this criterion, the mill is able to deliver the type of flour required by the customer