Progeo Molini's Specialties are references articulated in different lines to meet the most deep-rooted needs of the Italian white art. Progeo 100%ITALIA flours are obtained by milling Italian grains. They were created to enhance our territories and support a market made up of people who care about the environment, sustainability and their own and their family's well-being. They are references suitable for professional bakers. Manitoba and Biscuit Multipurpose Flours (100%ITA), are products that when blended with line flours, allow professionals to customize recipes by bringing elasticity or strength to doughs while indulging creativity and production needs. Alternative flours are references made from the main grain alternatives to soft wheat. They include durum wheat and corn flours, in various grain size versions, rye and other cereals. Flours that are constantly evolving to follow trends. Flours for the industry are designed for personalized service, and calibrated specifically to the customer's needs. Established specialties, they represent Progeo Molini's focus on the confectionery, bread and pasta industries.