INGREDIENTS
Brand and marketing director at Salvo 1968, Rosa Gibson, talks Molino Casillo premium flours and a commitment to innovation. Tell us about product development. Salvo 1968 has recently become the UK’s sole distributor of the premium flours from Molino Casillo. The range now includes premium and super-premium flours designed specifically for pizza-making professionals. These have been created after lengthy collaboration between experts and chefs in the industry. The signature product line, Pizza Superiore from the Origine con Germe line, incorporates wheat germ, which enhances the flavour, aroma and nutritional value of the pizzas the flour is used to make. Designed to guarantee high performance, its high hydration makes it excellent for long fermentation methods. And a diverse range of flours – including specialised ones for Neapolitan, Roman and contemporary styles – caters to a pizzaiolo’s every need. Also, recently introduced flours can meet demand for healthier options, such as super-food enriched and blends that work optimally when cooking ‘new’ pizza styles. The Altograno flour line, launching later this year, has 40% more fibre and
50% more protein than a standard flour, with higher concentrations of vitamins. Both Salvo 1968 and Molino Casillo are committed to keeping innovation at the heart of their business strategies. Why should operators turn to you? Flour is the key ingredient in one of the most popular foods in the UK – pizza. We know that not all flours are created equal by any means. Our understanding of every aspect of both dough and flour means we can recommend the very best. Factors such as whether a particular
dough involves a short or long fermentation process, for example, as well as properties such as hydration level and workability affect outcomes, so we are very particular. Molino Casillo are as obsessed with flour as we are. They are over 60 years old and combine experience with an unsurpassed approach to innovation and sustainability. They invest heavily in machinery and have worked hard to patent specific processes for wheat germ extraction that lead to a superior flour. What are the keys to a successful flour? A balance of quality, consistency and versatility.
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Protein content: For pizza, a medium-to-high protein content is essential for developing that perfect dough texture and achieving the characteristic chewiness in the crust. ● Milling Precision: Molino Casillo ensures absolute precision in milling techniques, maintaining granular textures that suit variable hydration levels and styles of fermentation. ● Freshness & sustainably sourced wheat: Where possible, Molino Casillo sources locally to preserve nutrients such as wheat germ. ● Product development with chefs: This is key. Molino Casillo collaborates closely with professionals during R&D. ●
What does the future hold? Salvo 1968 is all about working with customers wherever possible. We aim to expand professional partnerships and strengthen our reputation as a partner supplier that provides technical support, consultancy and education. Molino Casillo is helping by sponsoring our resident, award-winning pizzaiolo Luigi Forte and his pizza van. We offer customers free masterclasses with Luigi, which are immensely popular. www.pizzapastamagazine.co.uk 03/04/2025 14:13