It is “Type 1 with wheat germ – Naturally versatile,” developed for professionals who want to give their recipes more personality: a richer dough, a deeper flavor, and better results.
March 15-17, 2026 – Stand D27, Hall 3 Lingotto Fiere (Turin).
Renazzo (FE), March 9, 2026 – From March 15 to 17, 2026, Molini Pivetti will participate for the first time in Horeca Expoforum, the Turin event dedicated to the hospitality and catering industry. For the occasion, the Renazzo (FE) milling company will present a new addition to its Professional line: Type 1 flour with wheat germ, “Naturally versatile.”
The result of research and innovation, this product stands out for its more intense flavor and warm, natural color, and is ideal for making pizza, focaccia, bread, and desserts. The presence of wheat germ and the balanced bran content give it greater aromatic richness and excellent performance, allowing professionals to put their distinctive mark on their creations, with richer doughs, deeper flavors, and better results. The result is a “naturally versatile” flour, both in traditional processes and in more innovative preparations, designed to meet the growing demand for natural, fiber-rich, fragrant, and authentic products.
The Molini Pivetti stand (D27, Hall 3) at the Horeca Expoforum exhibition offers a journey of taste, where flour takes center stage: “This is the theme of the three days of show cooking,” says Giulia Chessa, Marketing Manager at Molini Pivetti, “a sensory journey through fragrant pizzas, golden breads, puff pastries, and fresh pasta from the Piedmont tradition, exploring the most effective dough techniques in practical applications: from Italian breakfasts to contemporary brunches and gourmet snacks.”
Molini Pivetti’s trade fair program includes menus created in collaboration with leading chefs and restaurateurs from the Northwest, who are able to transform every dish into a sensory experience of taste and technical perfection.
Alongside the “Naturally Versatile” Type 1 flour with wheat germ, another new product launched this year, presented last February at the Hospitality trade fair in Riva del Garda, also features prominently in the program: Miscela 45, the high-performance product designed for modern catering, ideal for focaccia and pan pizza, which optimizes time and organization with only 45 minutes of rising time, without compromising on the taste and fragrance of the final product.
The exhibition program is completed by the entire range of lines for pizzerias, pastry shops, fresh pasta, and the Professional line, used in various applications.
“Quality, versatility, and consistent results are key elements in supporting food service professionals in their work. The new solutions we are presenting at Horeca Expoforum respond precisely to the most current needs: optimizing production times and standards to enhance the taste and customization of preparations,” concludes Giulia Chessa, Marketing Manager at Molini Pivetti.
The event will take place at Lingotto Fiere in Turin, from March 15 to 17, 2026, at stand D27, Hall 3.
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