Every day we cultivate the seed of quality

Every day we cultivate the seed of quality

Quality in simple gestures

A deeply rooted vocation heat milling is a timeless tradition that is handed down from father to children. Now in its third generation, the Marani family strengthens its experience with younger and more vibrant enthusiasm, selecting only the best from the green fields in Umbria where nature and art live together and become the perfect setting for an entrepreneurial commitment that constantly renews itself. Yesterday is already tomorrow For over 30 years we have been researching, experimenting and renewing flavours to offer our clients new aromas, products, experiences and new ways of processing with a common denominator: quality. Today, like yesterday, our knowledge of wheat and the ability to create the most suitable selections, allow us to obtain products that meet to our clients needs whilst ensuring quality and consistency of the most important features.

Innovation Safety and Quality Service Tradition Everything under control From the selection of raw materials to research and development of new products, from processing to strict laboratory tests, from storage methods to delivery, at Molino sul Clitunno, nothing is left to chance. e strongly believe that respect for tradition is not just a slogan but a way of being, of working every day, combining tradition with innovation. This is how we guarantee our clients products with a standard of quality that is superior and consistent, from our traditional flours to our pizza, pastry-making and bread mixes. Evolving and growing, day after day

In our headquarter in Trevi, we have created a Training Academy where we welcome our customers and all companies that wish to discover the characteristics and potentialities of the special Molino sul Clitunno flours. A totally renovated barn has become a classroom-laboratory in which professionals of bakery as an art meet masters of pizza, bread and pastry making to share experiences and methods. You never stop learning e manufacture more than fifty types of flour to offer our customers the broadest assortment possible and, at the same time, the right type of flour for every intended use, as well as consistent results. Despite our great experience, we discover something new every time experts try out our products. Values to share Apparently insignificant variables in leavening and in baking cycles, along with secrets learnt through experience in mixing ingredients and inventing recipes, allow our flour to turn into something new every day, into products that are really great to taste... almost magical. Tradition and innovation Sharing this experience with our customers, with experts and with professionals of bakery as an art is essential for our growth. Sharing gives us the possibility to offer innovation whilst maintaining the tradition that has made our products so appreciated all over the world. FOR INFORMATION ABOUT COURSES eventi@molinosulclitunno.com Training Courses Pizza, Pastry, Bread

Oven tray pizza mix 1.2 to 1.3 kg. flour 5-15 gr. of dry yeast (if fresh, multiply by 3) 800 ml of water (80%) at a temperature of 4 to 8 C 21 gr. of salt for every litre of water 20 gr. of extra virgin olive oil for every litre of water 200 ml of water (20%) at a temperature of 4 to 8 C Paddle pizza mix 1.3 to 1.4 kg. flour 5-15 gr. of dry yeast (if fresh, multiply by 3) 800 ml of water (80%) at a temperature of 4 to 8 C 30 gr. of salt for every litre of water 30 gr. of extra virgin olive oil for every litre of water 200 ml of water (20%) at a temperature of 4 to 8 C Pizza Mix Line FPTEGLIA25 LONG LEAVENING MIXTURE To be stored at 4 C for at least 24 hours Round Pizza mix FPTONDA 1.7 to 1.8 kg flour 5-10 g of dry yeast (if fresh, multiply by 3) 1 litre of water at a temperature of 4-8 C 40 g of salt 40 g of extra virgin olive oil LONG LEAVENING MIXTURE To be stored at 4 C for at least 24 hours F1PIZZA10 Mix 1 Pizza 1.3 kg flour Mix Pizza Tipo 1 2-6 gr of dry yeast 1 litre of water at a temperature of 4-8 C 30 g of salt 30 g of extra virgin olive oil LONG LEAVENING MIXTURE To be stored at 4 C for at least 24 hours FPPALA25 LONG LEAVENING MIXTURE To be stored at 4 C for at least 24 hours Cereal Pizza mix FPCER25 1.2 to 1.3 kg flour 5-15 g of dry yeast (if fresh, multiply by 3) 800 ml of water (80%) at a temperature of 4-8 C 21 g of salt for every litre of water 20 g of extra virgin olive oil for every litre of water 200 ml of water (20%) at a temperature of 4 to 8 C LONG LEAVENING MIXTURE To be stored at 4 C for at least 24 hours Mix Rice Pizza FPRISO10 1.2 to 1.3 kg flour 2-10 g of dry yeast (if fresh, multiply by 3) 1 litre of water at a temperature of 4-8 C 20 g of salt for every litre of water 20 g of extra virgin olive oil for every litre of water LONG LEAVENING MIXTURE To be stored at 4 C for at least 24 hours New

00 Man Extra Pizza 00 SR Pizza 00 Pizza 00 Pizza Soft Min 380 Max 400 Min 300 Max 330 Min 240 Max 270 Min 200 Max 220 Min 0.45 Max 0.55 Min 0.50 Max 0.60 Min 0.50 Max 0.60 Min 0.50 Max 0.60 Min 18 Max 20 Min 12 Max 18 RESISTENZA IN MINUTI Min 11 Max 13 Min 6 Max 8 ATER ABSORPTION Min 55 Max 58 ATER ABSORPTION Min 55 Max 57 ATER ABSORPTION Min 53 Max 55 ATER ABSORPTION Min 52 Max 54 Min 13 Max 14 Min 11 Max 12 Min 9 Max 10 Min 7.50 Max 8 Min 15.60 Max 16.80 Min 13.20 Max 14.40 Min 10.80 Max 12 Min 9 Max 9.60 F00PE25 Yeast flour, for long leavening Neapolitan Pizza Flour FSPIZZA25 Strong all-purpose flour, suitable for paddle pizza 00 Pizza Classic F00PIZZA25 Medium strength pizza, suitable for traditional pizza and focaccia holemeal Pizza FPSOFT25 Flour suitable for short leavening, 2 to 6 hours, for oven tray pizza Sfarin'olà Ris'olà Min 280 Max 300 Min 0.40 Max 0.50 Min 270 Min 0.50 Max 290 Max 0.60 Min 230 Min 0.70 Max 260 Max 0.90 5Kg Min 12 Max 14 Min 12 Max 14 Min 7 Max 9 ATER ABSORPTION Min 54 Max 57 ATER ABSORPTION Min 54 Max 56 ATER ABSORPTION Min 52.50 Max 53.50 Min 11 Max 12 Min 11 Max 12 Min 8 Max 8.50 Min 12.50 Max 13.50 Min 13 Max 14.50 Min 9.60 Max 10.20 FPNAPOLI25 Neapolitan pizza flour F00PIZZACLAS25 Flour for 24 hour leavening, suitable for tray pizza FIP25 holemeal pizza flour FSFAR5 SEMRISO10 Sprinkling flours for a crunchy and crispy pizza Pizza Line Professional standards

0 Panettone Manitoba Min. 440 Max. 460 00 Pastry Manitoba Min. 420 Max. 440 Min. 0.50 Max. 0.55 Min. 0.45 Max. 0.50 Min. 20 Max. 26 Min. 18 Max. 22 ATER ABSORPTION Min. 58 Max. 60 ATER ABSORPTION Min. 57 Max. 59 Min. 14.50 Max. 15.50 Min. 13.50 Max. 14.50 Min. 16 Max. 18 Min. 15 Max. 16.50 FMPANET Flour for panettone, pandoro and colombe F00MPASTIC25 Ideal flour for Neapolitan pastry, babà and leavened products 00 Croissant Manitoba 00 Puff Pastry Min. 360 Max. 380 Min. 330 Max. 340 Min. 0.50 Max. 0.55 Min. 0.50 Max. 0.55 Min. 16 Max. 20 Min. 15 Max. 18 ATER ABSORPTION Min. 56 Max. 59 ATER ABSORPTION Min. 56 Max. 59 Min. 12.50 Max. 13.50 Min. 12 Max. 13 Min. 14 Max. 15.50 Min. 14 Max. 15 F0025C Flour for leavened croissants and pastry croissants F00SFOGLIA25 Flour for puff pastry, millefoglie pastry and vol-au-vents Pastry Line A wide and reliable range

Manitoba Type 1 Stone ground flour Min. 370 Max. 400 25 Kg Min. 0.80 Max. 0.95 Min. 14 Max. 20 ATER ABSORPTION Min. 60 Min. 14 Max. 64 Max. 18 Min. 16 Max. 20 FMAN1MP25 Flour for leavened pastry products 00 National 0 Biscuits Min. 240 Max. 250 Min. 110 Max. 140 Min. 0.50 Max. 0.60 Min. 0.45 Max. 0.55 Min. 10 Max. 12 Min. 2 Max. 3 ATER ABSORPTION ATER ABSORPTION Min. 56 Max. 59 Min. 49 Max. 51 Min. 10 Max. 11 Min. 6 Max. 8 Min. 11 Max. 12.50 Min. 7 Max. 10 Manitoba holemeal for croissants Min. 370 Min. 0.55 Min. 16 ATER ABSORPTION Min. 58 Min. 13.50 Min. 15 Max. 390 Max. 0.65 Max. 18 Max. 62 Max. 14.50 Max. 16.50 F00NAZ25 Flour for crème-patissière, croissants and sponge cake F0BISC25 Flour for tea biscuits, dry biscuits and shortcrust pastry FI25C Flour for wholemeal croissants Pastry Line A wide and reliable range

00 Pasta Durum wheat flour Min 290 Max 320 Min. 9.90 Max. 11.10 Min 0.90 Max 1.50 Min. 11.50 Max. 12.50 STAB Min 20 Max 25 ASH Min. 0.61 Max. 0.69 ATER ABSORPTION Min 59 Max 62 AMIL Min 1900 Max 2200 FPASTA25 Soft wheat flour with a low count of ash for fresh pasta Packaging: 10 to 25 kg SEM25 Durum wheat flour for fresh pasta Remilled durum wheat flour Durum wheat flour Organic Senatore Cappelli S.S. Min. 10.90 Max. 12.10 HUMIDITY Max. 15.50 Min. 13 Max. 14 Min. 12 ASH Min. 0.82 Max. 0.90 ASH Max. 0.88 RIM25 Remilled durum wheat flour for Apulian bread and fresh pasta SEMSENATORECAPP25 Durum wheat flour for fresh organic pasta Pasta Line A successful recipe

heatgerm bread FPFIBRA25 10 kg of flour 1.5 kg of old dough (fresh, non-acid) 7 l of water 300 g yeast 150 g salt Procedure: Place all the ingredients in a mixer with a spiral dough beater. Mix at low speed for 2 minutes and then for a further 10 minutes. Leave to rest in the mixer bowl for 90 minutes or until the dough has doubled. After 90 minutes, divide into individual bread loaves and shape them accordingly. Leave to rest and rise for further 90 minutes. Bake in a hot oven. Ideal for making bread with a high content of fibre and wheatgerm FCIAB25 Ciabatta 10 kg flour 6.5 l of water at a temperature of 8-10 C 70 g of yeast 180 g of salt 2 l of water (add slowly while mixing) Ideal quick mix flour for making ciabatta bread FPFARRO25 Spelt bread 10 kg flour 7.5-8 l of water 200 g of yeast 200 g of salt Ideal for making a quick mix spelt bread SOJA50 Soy mix 10 kg of Soy Mix 10 l of water 10 kg of "0" type flour 3.35 l of water 500 g of yeast PROCEDURE Soak Mix Soja 50 in lukewarm water for about 1 hour approx. Add flour, water and yeast to the soaked mixture and mix in a mixer with a spiral dough mixer for 3 minutes at lowest speed and 7 minutes at higher speed. The mixture should be at a temperature of 25 C. Leave to rest for about 20/30 minutes. Now divide the mixture into 60 g loaves and shape accordingly. Leave to rise for about 40/50 minutes (35% C, R.H. 85%). Cook in a steam oven for about 20/25 min. at 230 C. Ideal for making soy bread 10 Kg Multicereals 25 Kg 10 kg of Cereal Mix 5.2 l of water 400 g of extra virgin olive oil 400 g of brewer's yeast 10 Kg PROCEDURE Place all the ingredients in the mixer with a spiral dough mixer for 8 min at lowest speed and 2 minutes at higher speed. The mixture should be at a temperature of 25 C. Leave to rest for about 20 minutes, divide into 400 g loaves and roll. Leave to rest for 20 min. and shape the bread loaves. Leave to rise for about 60 min. (35% C, R.H. 85%), cut crosses on their surface with a sharp knife. Cook in a steam oven for about 40 min. at 220 C. Bread Line Ready-to-use mixtures MULTICEREAL100 Ideal for making barley, corn, sesame and millet bread

New 5Kg 25 Kg Ottocento 10 kg of Ottocento mix 2/3 kg of sourdough (12/24 hours) 6.5/7.5 liters of water 50/100 g of brewer's yeast 200 g of salt 300 g of extra virgin olive oil PROCEDURE Knead in the usual manner. Allow dough to rest until it has doubled in size. Shape as required and set aside to rise from a minimum of one hour to a maximum of three (depending on temperature). Bake without steam at a temperature of 220/230 C. hole wheat Stone-ground 5 kg of stone-ground whole wheat flour 2.5 l of water 10 g of yeast Knead only at lowest speed for 6/7 min. Maturation: 12/18 hours, at a temperature 18/22 5 kg of stone-ground whole wheat flour 150 g of salt(1.5%) 1 kg of sourdough (optional) 100 g adjuvant (1% optional) 100 g malt (1%) 100/200 g fresh yeast (1%-2%) 3-4 l of water (60%-75%) PROCEDURE Knead without stressing too much, preferably using only the lowest speed (speed setting 1). If necessary, during the last minute of the kneading cycle, you can switch to speed setting 2. Leave to rest for 30/45 min. Shape as required. Leave to rest for 10/15 min. Leavening 30/60 min. Bake according to the chosen shape. Ideal flour for breads with high protein value Type 1 Flour Stone-ground 5 kg of Type 1 stone-ground flour 2.5 l of water 10 g of yeast Knead only at lowest speed for 6/7 min. Maturation: 12/18 hours, at a temperature of 18/22 5 kg of stone-ground whole wheat flour 150 g of salt(1.5%) 1 kg of sourdough (optional) 100 g of adjuvant (1% optional) 100 g malt (1%) 100/200 g of fresh yeast (1%-2%) 3-4 l of water (60%-75%) PROCEDURE Preferably using only the lowest speed (speed setting 1). If necessary, during the last minute of the kneading cycle, you can switch to speed setting 2. Leave to rest for 30/45 min. Leave to rest for 30/45 min. Shape as required. Leave to rest for 10/15 min. Leavening 30/60 min. Bake according to the chosen shape. Ideal flour for making natural leavened bread A bread mix line for the whole family, with a high content of fibres, vitamins and proteins for tasty and healthy nutrition. This health-giving bread is always crisp on the outside and soft in the inside. Its fragrance stays unchanged for several days. 10 Kg MIXOTTOCENTO10 FI25MP F150MP FCLI25 Type 1 stone-ground flour, with wholemeal rye flour. Ideal for making specialty breads with olive oil Pandelclitunno 10 kg of Pandelclitunno flour 4.300 kg of 18-hour fermented biga 6.5 liters of water 220 g of salt 250 g of fresh Brewer's yeast PROCEDURE Knead for 8 minutes at 1st speed and 3 minutes at 2nd speed; allow dough to rest in a covered container for 20/25 minutes. Break up and shape as required. Set aside for 25 minutes. Decorate with SFARIN 'OLÀ, sesame seeds and let the loaves rise for 50/60 minutes. Bake with a little steam at 200 C approximately. Stone-ground flour ideal for making special bread with fibre, buckwheat and spelt Stone-ground flour Line Bread Mix Line

Le Farine 0 Manitoba Extra 0 Orange Manitoba Min. 400 Max. 440 Min. 390 Max. 410 Min. 0.50 Max. 0.60 Min. 0.50 Max. 0.60 Min. 18 Max. 20 Min. 16 Max. 20 ATER ABSORPTION Min. 57 Max. 60 ATER ABSORPTION Min. 55 Max. 58 Min. 13 Max. 15 Min. 12 Max. 14 Min. 15.50 Max. 18 Min. 14 14 Min Max. 17 17 FM25EXTRA Biga flour ideal for long leavening, ciabatta bread, buns and cold fermentation FM25 Ideal for leavened oven products and for mixing with other flours 0 Blue Manitoba 0 Rosetta Min. 350 Max. 370 Min. 340 Max. 360 Min. 0.40 Max. 0.50 Min. 0.45 Max. 0.55 Min. 14 Max. 20 Min. 15 Max. 17 ATER ABSORPTION Min. 55 Max. 58 ATER ABSORPTION Min. 57 Max. 60 Min. 12 Max. 14 Min. 13 Max. 15 Min. 14 Max. 17 Min. 15.50 Max. 18 F0C25 Strong flour ideal for buns and biga with a leavening time of 20 hours at the most FROS25 Ideal for making quick leavening rosetta bread rolls Selection makes the difference A show of strength

le Farine le Farine Tipo 2 Rosa Tipo 2 Lariano 00 Red Special Min. 200 Max. 230 Min. 190 Max. 210 Min. 300 Max. 320 Min. 0.60 Max. 0.70 Min. 0.60 Max. 0.75 Min. 0.45 Max. 0.55 Min. 6 Max. 9 Min. 6 Max. 10 Min. 13 Max. 15 ATER ABSORPTION Min. 57 Max. 61 ATER ABSORPTION Min. 57 Max. 60 ATER ABSORPTION Min. 56 Max. 59 Min. 11.50 Max. 12.50 Min. 10 Max. 12 Min. 12 Max. 14 Min. 14 Max. 15.50 Min. 12.50 Max. 15.50 Min. 15 Max. 16 F225 F2LARIANO25 F00S25 Ideal flour for long-life bread. High content of wholemeal fibre Ideal flour for Lariano type bread Very high fibre content Ideal flour for rosetta and tartaruga type buns Polenta 00 Amaranth FEATURES Fioretto maize flour Min. 270 Max. 290 HUMIDITY 13.5% Min. 0.45 Max. 0.55 GRAIN SIZE 353 um Min. 8 Max. 12 ATER ABSORPTION Min. 54 Max. 56 Min. 11 Max. 12 Min. 13 Max. 14 PFI025 Maize flour used for sprinkling F0025AM Ideal flour for ready mixed rosetta buns Bread of the Casale Special flours

le Farine le Farine 00 Violet 00 Blue 0 Brown Min. 210 Max. 230 Min. 240 Max. 250 Min. 220 Max. 240 Min. 0.50 Max. 0.60 Min. 0.50 Max. 0.60 Min. 0.45 Max. 0.55 Min. 7 Max. 10 Min. 9 Max. 11 Min. 6 Max. 11 ATER ABSORPTION Min. 54 Max. 56 ATER ABSORPTION Min. 54 Max. 56 ATER ABSORPTION Min. 54 Max. 55 Min. 8.50 Max. 10 Min. 9.50 Max. 10.50 Min. 10 Max. 11 Min. 10 Max. 12 Min. 11 Max. 13 Min. 12 Max. 13 F00VI25 F0025 F0A25 Every-day bread flour ideal for salted bread Flour for loaves and rolls, ideal for direct mixing. Packaging: 1, 5, 10 and 25 kg Every-day bread flour for baguettes, focaccia and saltless bread 00 Light Green 0 Green Coarse holemeal Fine holemeal Min. 200 Min. 0.50 Min. 6 ATER ABSORPTION Min. 53 Min. 8 Min. 9.50 Max. 220 Max. 0.60 Max. 8 Max. 55 Max. 9 Max. 10.50 Min. 180 Min. 0.50 Min. 6 ATER ABSORPTION Min. 53 Min. 8 Min. 10 Max. 200 Max. 0.60 Max. 9 Max. 55 Max. 10 Max. 12.50 Min. 220 Min. 0.60 Min. 6 ATER ABSORPTION Min. 58 Min. 10 Min. 12.50 Max. 240 Max. 0.70 Max. 9 Max. 60 Max. 12 Max. 15 Min. 220 Min. 0.60 Min. 6 ATER ABSORPTION Min. 58 Min. 10 Min. 12.50 Max. 240 Max. 0.70 Max. 10 Max. 60 Max. 12 Max. 15 F0025V F025 FI25G FI25 Every-day bread flour, ideal for mixes with old dough Direct mix flour, ideal for salted bread baked in a wood-fire oven. Packaging: 1, 5, 10 and 25 kg Direct mix flour ideal for wholemeal coarse fibre bread Direct mix flour ideal for wholemeal fine fibre bread National Flours Improved Flours

00 heat flour in 1 kg packs Ideal for... enjoying the pleasure of the authentic Italian tradition of crisp or soft pizza. F00PIZZA1 Ideal for... experiencing the festive atmosphere of homemade cakes: plum cakes, bundt cakes and biscuits. F00DOLCI1 1 Kg DOMESTIC USE Ideal for... rediscovering the old-time taste of tagliatelle and specialties of any kind, according to the italian tradition. FPASTA1 Homemade Flavour Line The best quality and creativity in your kitchen

00 heat flour in 1 kg packs Ideal for... making good, healthy and natural bread, as fragrant as the Baker s one. HOLE HEAT Stone-ground Ideal for... making bread with a high protein and fibre content. F00PANE1 FI1MP MANITOBA Type 0 Ideal for... making all kinds of leavened products. TYPE 1 Stone-ground Ideal for... making natural leavened bread. FM1 F11MP The best quality and creativity in your kitchen In the name of tradition

The heart of wheat... as nature intended it to be. e are proud to inform our customers that we have obtained the BRC (British Retail Consortium) and IFS (International Food Standards) certifications. The latter guarantee certified quality during each stage of the production chain. Our company has adopted special tested procedures to ensure complete traceability of our products. All the cereals we use do not contain genetically modified organisms (GMO). To guarantee that our products are GMO-free, we have enforced special regulations for our suppliers and we perform regular analyses on raw materials and finished products. Our products are made using only accurately selected wheat. Strict quality checks, performed during each stage of production, guarantee complete traceability. Our flour does not contain enzyme-based improvement agents, additives, stabilisers or artificial preservatives.

SINERGIA ADV. Molino sul Clitunno s.p.a. - Via Clitunno, 10 - Fraz. Bovara - 06039 Trevi (Pg) Tel. +39 0742 78264 - Fax +39 0742 78459 - info@molinosulclitunno.com www.molinosulclitunno.com