Molino Braga: Over 150 Years of Excellence in Molitura

In the heart of Lombardy, among the fertile lands of Brescia, a history of tradition, passion and innovation takes place. Molino Braga is much more than a company: is a symbol of excellence in the world of flour, a reality that for over a century and a half transforms wheat into a fundamental ingredient of italian and international cuisine.

Origins: An Ancient Family Tradition

The story of Molino Braga it has its roots in the middle of the 19th century, when the Braga family began its own artisanal activity in the grinding industry. In the early years, the mill operated with stone mills and a method of processing handed down from generation to generation, combining craftsmanship and respect for raw material.

During the twentieth century, with rapid industrialization, the company faced an important phase of growth: the small family mill became a point of reference for the production of flours, gradually modernizing its own plants but maintaining intact the quality that always distinguishes it.

Growth and Innovation: Transition to Industry

With the beginning of the 21st century, Molino Braga has taken a further step towards excellence, investing in a new production plant in Dello (BS), a cutting-edge plant that has allowed to increase production capacity and further improve the quality of flours.

The continuous innovation has led to the creation of a new plant of 2,000 square meters dedicated to stone grinding and automatic packaging of mixes and semi-finished products, guaranteeing an increasingly efficient and diversified production.

A Technological Moline, But with the Soul of Tradition

Despite advanced technology, Molino Braga has maintained the artisanal approach that has characterized it for over a century. The company selects grains from all over the world, choosing only the best varieties to obtain superior quality flours, suitable for every type of preparation: bread making, pastries, pizzeria and fresh pasta.

The internal analysis laboratory ensures that each batch of flour respects rigorous quality standards, while the stone grinding allows to preserve intact the nutritional and organoleptic properties of wheat, offering flour rich in fiber, vitamins and minerals.

Today: A Reference for Professionals and Passionate

Today, Molino Braga is one of the main players in the molitorian sector, with a wide range of products designed to meet the needs of bakers, pizza makers, pastries and restaurateurs, as well as kitchen enthusiasts looking for a superior product.

With 150 daily deliveries, a warehouse of 50,000 quintals of storage and a daily production that reaches 4,000 tons of processed flour, Molino Braga continues to grow, always keeping alive the connection with its history and its territory.

Towards the Future with the Same Passion

Our mission is clear: combine tradition and innovation to guarantee excellence flours. Thanks to state-of-the-art plants and a constant commitment to sustainability, Molino Braga look to the future with the goal of continuing to improve, keeping intact the quality that always distinguishes it.