From 4 to 8 October, the Ferrara-based milling company will be participating in the international Food & Beverage trade fair in Cologne, exporting the best flours for pizzerias and pastry shops, including Nafavola 320 and Incanto, the Professional Pizza range, Miscela 7 Cereali and Brioche-Croissant. At STAND B051, HALL 5.2.
Renazzo (FE), 23 September 2025 –From 4 to 8 October, Molini Pivetti will be at Anuga 2025, the leading international trade fair dedicated to Food & Beverage, in Cologne, to introduce international buyers and operators to the best flours for pizzerias and pastry shops.
The company will be present at the event with a stand (stand B051, in Hall 5.2) featuring a fully open-plan laboratory, where visitors can follow the pizza chefs and pastry chefs step by step through the various processes, observing closely the most effective techniques for obtaining perfect dough.
The protagonists remain the flours, the result of 150 years of milling experience combined with research and innovation, to guarantee consistent texture and quality in every preparation.
The company will exhibit the pizza flours from the historic Professional Pizza Line, consisting of five products to meet every need in dough management and rising times. Nafavola 320 from the Special Line, a flour developed in collaboration with a team of expert pizza makers, with high strength (320W) and composed of high-quality grains to make a Neapolitan pizza with long rising times and developed alveolation, which guarantees an extraordinary explosion of the crust; and Incanto, also from the Special Line, a Type 0 flour with wheat germ dedicated to direct doughs and pre-doughs such as Biga and Poolish or sourdough starters.
For pastry making, Brioche-Croissant is suitable for all types of production, both artisanal and industrial, and is perfect for sweet croissants, brioches, Swedish pastries, doughnuts, Danish pastries, Venetian pastries, braided pastries, brioche bread and babà.
Meanwhile, the Misclela 7 Cereali stands out in the semi-finished products market thanks to the careful selection of raw materials and the perfect balance of a 100% natural flour mix, composed of: soft wheat flour, spelt flour, buckwheat flour, sorghum flour, rice flour, oat flour and rye flour.
Molini Pivetti offers not only flours, but also a professional environment dedicated to training and consulting to support industries, distributors, restaurateurs, and small and large industrial laboratories in creating tailor-made solutions for each sales and production channel.
Molini Pivetti’s international presence will continue from 8 to 11 November in Salzburg, at the ALLES FÜR DEN GAST 2025 trade fair, a key event for the Ho.Re.Ca. sector in Central Europe. Here too, the public will be able to taste the quality of the products and learn about the most effective processing and mixing techniques, welcomed by a team of Molini Pivetti technicians to support companies and professionals in their business.
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