Company
History
Polesine is an agricultural area lying on a plain located between the two longest rivers in Italy: the Po and the Adige. A land of mills, by conformation and nature. Our mill is one of them: founded in Lendinara in the 1800s, it has grown little by little, just the way good bread is made. Today, Macinazione Lendinara is a historic brand owned by the Cavallari family, known and admired by both professionals and food companies, renowned for the quality of its flours and its ability to offer customers a flexible, comprehensive and tailor-made solution.
The company’s original headquarters remained in its hometown while the new production plant built in the 1990s is located in Arcole (Verona), a state-of-the-art facility capable of producing 450 tonnes of flour per day destined for the professional market and the large food industry.
The mill today
The story of each mill grows together with that of its people: the family’s eight factories are divided among the different heirs, while the original plant in Lendinara reaches its maximum production capacity. The Cavallari family, led first by Antonio, then by Valentino and Pier Massimo, finds the right solution to respond to the growing demands of the market.
In 2003, the company inaugurated the new production plant in Arcole, a state-of-the-art, intelligently designed plant that not only caters to the professional market but also to the needs of the large food industry, with two loading tunnels for bulk flour destined for tanker trucks.
The mill in numbers
44,500 m²
Production plant
450 tonnes per day
Production capacity
30,000 tonnes
Storage capacity
Certifications
2
Cleaning
and soaking
However, if the grain is compliant, it is taken to the unloading pits and a long cleaning process begins using a series of specific tools to eliminate all foreign bodies: separator magnet, stone remover, tatara, drier, brush. Immediately afterwards, we move on to the soaking, a delicate and complex stage involving specific tools. Two alternating soaking stages are followed by a resting stage in the conditioning cells.
3
The stages
of grinding
The highlight in the life of the mill consists of several alternating stages of milling and sieving. The grain passes through roller mills and is then pneumatically conveyed to “plansichters”, large sieves that separate flour and fibre according to grain size. Our plant completely separates the flour and bran in 24 steps. Over a 24-hour period, our mill’s grinding capacity reaches 400 tonnes of flour, equivalent to 2.8 million round pizzas and 480 million kilograms of bread.
4
Storage
The various basic flours obtained by grinding the individual wheat varieties are deposited in homogenisation cells and then transferred to large storage containers. Our flour storage capacities reach 5,000 tonnes divided into 44 cells, 14 directly connected to our mixer. Wheat storage, on the other hand, totals 24,000 tonnes, divided into 24 silos. Not bad, is it?
5
Bulk loading
and bagging
Flours can be packaged in 25 and 50 kg sacks, in big bags from 500 to 1,500 kg, or loaded loose directly into the tanker. Our loading docks have a capacity of 1,000 kilograms per minute while the bagging line can pack 30 pallets of 40 bags per hour/day!
Company Profile
Catalogue
New Bread Lines Brochure
New Bread Lines Brochure
Betaglù Brochure
Datasheet Anima di Pizza
Datasheet Anima di Pasticceria
Datasheet Anima di Pasta
Certifications
How the grain is transformed into flour
