The historic Molino located in Santo Stefano near Ravenna was established in 1926. The Molino has always distinguished itself for the quality of its flours. A tradition that has been going on for almost a century, using Romagna wheat that is milled atcold using a slow procedure that preserves the grain's natural qualities.Molino Benini has always supplied the best businesses.It was born from a sustainable supply chain project, when it is the miller who chooses the most suitable wheat for his mill, when it is milled slowly and cold, when it is not deprived of everything, here is born a special flour, a "flour in purity"Our wheat flour is made only from Romagna wheat that is milled using a procedure called "slow milling" that preserves the grain's natural qualities to the fullest.Our commitment to sustainability translates into very specific choices:we purchase the wheat for our flour from producers within a 10-kilometer radius of our factory. In this way we have built a local supply chain, privileging theour reference territory and constituting a short supply chain where, through the consumption of our flour, the consumer becomes an actor in the local economy.To achieve this goal:- We have selected, as grain suppliers 30 agricultural entrepreneurs in the Ravenna area, helping to maintain crops, workers and incomes in the area in a period of economic difficulty. By preventing the divestment of wheat crops in the area that represent a strategic resource for our country.We thus generate an induced income that falls positively on families and the local business fabric.The quality of our flour translates into taste, but also into safety and health for consumers.To this end, we devote special care, time and attention:- milling the wheat at a low temperature;- avoiding the use of any chemical additives to the flour;- resting the grain before grinding it;- keeping the flour in constant motion;- using wooden "fariniere" grouted with organic beeswax, which allows the flour to breathe and be preserved naturally;- visually checking each bag of flour before closing it;- using only recyclable food-grade paper;- using higher-than-standard sacks that do not compress the flour;- maintaining its qualities over time in a natural way that benefits physical well-being.