Nov 29, 2018
Established in 2009 in Monferrato, a beautiful land in Italy’s North-Western Piedmont province, Mulino Marello produces and sells high-quality flours, all stone-milled and gluten-free, cultivating the best varieties of cereals, some of them quite popular in the old times but now almost abandoned. The production includes flours made of Piedmont’s local vitreous and hybrid maize varieties - much appreciated by artisan bakeries, rice flours, tannin-free white sorghum flours, buckwheat flours and many more. From sowing to storage of raw materials and stone milling - slower and less stressful for the product - the entire production chain has been carefully studied to preserve the sensorial characteristics of the product, which then retains its natural colour and flavour.
The owner, Guido Marello, has chosen a Stalam RF equipment for the drying and disinfestation of his cereals.
“Conventional drying is based on hot air flows generated by oil, LPG or natural gas burners. With this method, drying of corn takes from 8 to 10 hours at temperatures ranging between 85 and 110 degrees C” says Mr. Marello. “We have given our preference to Stalam’s radio frequency technology since it preserves the real and vivid colour of the corn: yellow does not become straw-yellow. Sensory qualities such as flavour and fragrance remain unchanged. The process is fast and guarantees the complete elimination of eggs and larvae inside the grains. Thanks to the RF technology, insecticides and acaricides are not necessary during the storage period as it happens instead with conventional techniques when weevils and grain beetles start invading the cereals between April and May. Thanks to Stalam’s RF equipment we have solved all these problems. Last but not least, no greenhouse gases are emitted into the atmosphere”.