By using our website, you consent to the use of cookies including third parties. Change your cookie setting ▼ THE COMPANY QUALITY AND SAFETY PRODUCTS BAKERY WORKSHOP NEWS FAQ CONTACTS 20/04/2018 ALSO THE TG1 AT "OPEN DOOR MILLS" The “Open doors mills” initiative promoted by Italmopa met with great interest from the public, attracting a large number of visitors curious to learn about the world of the transformation of wheat into flour at our mill. Transparency was appreciated and our aim to illustrate the [...] 28/03/2018 IL MOLINO NOVA JOINS THE 'OPEN DOOR MILLS' INITIATIVE We are pleased to inform that Molino NOVA will join the first edition of 'MOLINI A PORTE OPERTE' - an event desired and conceived by Italmopa - Associazione Industriali Mugnai d'Italia and sponsored by the Ministry of Agriculture, which will take place on Saturday 14 April. The event aims to tell [...] 26/02/2018 "BAKING WITH DARK FLOURS AND DIFFERENT CEREALS": MEETING AT THE SOUTH SECTION OF RICHEMONT CLUB ITALIA On February 11, Dr. Elena Lipetskaia held an interesting meeting at the South section of the Richemont Club Italia. Main theme of the day: the use of flours from the Vitala® and Vitala® + range, made with different methods. Our technologist has focused in particular on the use [...] 18/01/2018 CONCLUDED THE BAKERY COURSE "THE SECRETS OF RYE" The first of the many baking courses scheduled for 2018 has ended: "The secrets of rye". During the day, technologist Elena Lipetskaia illustrated the nutritional properties and chemical composition of this beneficial cereal to the participants, highlighting the differences with common wheat flour. [...] 25/09/2017 BAKERY PROFESSION: TRADITIONAL RECIPES - LAST DAYS TO SUBSCRIBE The deadline for registering for the “Baker profession: traditional recipes” course, held at our Bakery Laboratory by Dr. Lipetskaia, is about to expire. On Wednesday 4 October, the basic theme of doughs will be dealt with in theory and in practice. Recipes will be created with [...] 24/08/2017 COURSE THE PANETTONE AND THE GREAT LEAVES FROM THE WORLD LAST DAYS TO REGISTER We remind those interested that the registration deadlines for the professional training course "Panettone and the great leavened products of the world", scheduled at our Bakery Laboratory on Tuesday 19 and Wednesday 20 September, are about to expire. During the course, held by Maestro Gianfranco Fagnola and [...] 27/03/2017 CHANGE OF COURSE DATE HOT MIX The course "Hot kneading: a technique to improve softness and shelf life of products" will be held on WEDNESDAY 22 NOVEMBER 2017. The date of Wednesday 8 November 2017, previously set, is therefore considered canceled. For any information call 0131/791680 or send an email to [...] 24/02/2017 PIZZA: NEWS AND TRENDS The course on the latest trends in pizza in the pan ended with a large turnout of participants. Maestro Andrea Perino and Dr. Elena Lipetskaia involved the students by exposing with great simplicity the issues concerning leavening and its timing, the use of biga and mother yeast and Roman pizza. [...] 30/06/2016 BALANCE OF CONTRASTS An original surprise enriches the Vitala® + line: Vitala® + RisoVenere, the new blend of type 2 soft wheat flour and black Venere rice flour, the Italian black rice with an intense aroma and typical natural color. Venere rice flour combined with Vitala® flour gives rise to a balanced blend, with a high [...] 28/01/2016 BREADS WITH AN UNMISTAKABLE TASTE WITH RYE FLOUR There were numerous participants in the course "The secrets of rye", held by Dr. Lipetskaia, known for her great mastery of the bread-making techniques of this cereal, whose processing requires special precautions. During the day Dr. Lipetskaia integrated the theoretical explanations with exercises [...] 21/01/2016 TWO DAYS OF MOTHER YEAST WITH DOCTOR LIPETSKAIA The two days of the course which saw the starter yeast, used 100% or with mixed yeast, were successfully completed. During the theoretical-practical course "Products with 100% liquid sourdough and mixed leavening" various aspects were explored: the difference between the types of yeast, the maintenance of [...] 29/12/2015 THE 2016 BAKERY COURSES CALENDAR IS ONLINE Within our bakery laboratory, professional artisan bakery courses are also scheduled for 2016. Aimed both at those approaching the profession and at those who are already an established professional, the courses give the opportunity to acquire new knowledge, refine already known techniques [...] 08/10/2015 COURSE USE OF COLD IN BAKERY The “Use of cold in bread making” course has been included in the calendar. The course, held by Maestro Piergiorgio Giorilli and Dr. Elena Lipetskaia, will be held on Thursday 19th and Friday 20th November. During the course, the cold technology is studied in depth, applied to doughs and [...] 09/24/2015 MOLINI VALENTE SPONSORS THE SECOND EDITION OF THE NATIONAL MOTHER-IN-LAW DAY After last year's success, National Mother-in-Law's Day is back. Saturday 26 and Sunday 27 September the center of Rocchetta Tanaro (Asti) will come alive with the grand bazaar of the Mother-in-law, a market of good things, flowers, objects dedicated to the mother-in-law, as well as many side initiatives: guided excursions, carriage rides, cellars open, [...] 06/19/2015 SCENTS AND COLORS OF REGRINDED SEMOLINA The course "Regrind semolina: beyond tradition", held in our laboratory by Maestro Giorilli and Doctor Lipetskaia, ended positively. During the course the characteristics of this flour were illustrated and numerous recipes were proposed, including large-format bread such as Altamura, French [...] 06/19/2015 THERE IS A NEW + TO MAKE + HAPPY THE DAY: VITALA® + CEREALIESEMI The Vitala + line is enriched with a new daily pleasure: Vitala® + CerealieSemi, the blend of type 2 soft wheat flour with wisely balanced cereals and seeds, created to make you create every day a unique collection of good, special and unmistakable flavor. The presence of seeds, in fact, besides enriching the [...] 04/16/2015 CIABATTA, A PRODUCT IN THE SIGN OF TRADITION The course provided numerous indications on the processing of ciabatta, one of the symbolic products of the Italian panaria tradition. In theory and practice, the focus has been on the different production methods: biga, poolish, carryover pasta. Particularly appreciated are the ciabatta with mother yeast and long fermentation. Thanks to[...] 26/03/2015 THERE IS A NEW SCENT IN THE AIR: VITALA® + GRANOSARACENO The Vitala + line surprises you with a new flavor with an intense aroma. Vitala® + Grano Saraceno is here, the mixture of type 2 soft wheat flour and buckwheat, rich in taste and precious elements, essential for a correct daily diet. Every day is a better, simpler, more natural day, [...] 19/03/2015 THE INNOVATIVE HOT MIX TECHNIQUE The course on hot dough, a baking technique used in the Nordic countries and still not very widespread in Italy, was a very popular course. This technique, which enriches the products with taste and aroma, can be used with all types of flour. In the theoretical part, Dr. Lipetskaia has deepened the techniques and [...] 02/27/2015 CEREAL BREADS RICH IN FLAVORS AND TASTY FOCACCE Excellent success for the courses just concluded at our bakery laboratory. "Wellness and nutrition: new trends with cereal breads" was held on Wednesday 25 February. Dr. Lipetskaia studied the technical characteristics and the aptitude for bread making of minor cereals: rye, wheat [...] 29/01/2015 SOFT AND FRAGRANT RYE BREADS During the course The Secrets of Rye, all aspects of this beneficial cereal were explored, much appreciated especially for its taste, aroma and richness of nutrients. Dr. Lipetskaia proposed bread recipes with different processing methods. Particularly appreciated is the innovative technique of the hot dough, which [...] 29/01/2015 ON THE NEW BREAD ROUTES: VITALA® + FARRO The oven lights up with new flavors. Vitala® + Farro is born, the mixture of type 2 soft wheat flour and spelled flour, the cereal rich in proteins and B vitamins. Dedicated to those who love to take care of their well-being without sacrificing taste, Vitala + Farro is versatile and surprising. With her, you can create a thousand [...] 20/11/2014 WHAT MUSIC FOR THE PALATE: VITALA® + 7CEREALS Seven notes of different qualities come together to create a new harmony of flavors, nutritious, complete, with a unique taste. Vitala® + 7Cereals. The special blend of type 2 soft wheat flour plus wholemeal rye flours, barley, oats, spelled, buckwheat, corn and rice, is ideal for breads and breadsticks rich in aromas, light [...] 06/11/2014 BAKING WITH LIQUID MOTHER YEAST The course "Products with natural yeast poolish", a technique that allows you to make excellent products in a shorter time than the classic procedure with natural solid yeast, has been successfully completed. The course offered the basics and tools for the preparation and management of poolish: how to transform yeast [...] 29/10/2014 THE FILM DEDICATED TO VITALA® IS ONLINE There are five Vitala + flours, blends of Vitala® and flours of different cereals, created and combined with balance, imagination and wisdom. We have dedicated a video to them that highlights the richness and variety of the range and illustrates the birth of the product and its peculiarities. 21/10/2014 A UNIQUE FLAVOR IS BORN FROM A SPECIAL MEETING: VITALA® + ORZOEAVENA Oats, nutritious and digestible, meet barley, rich in fiber and mineral salts, before joining an unmistakable type 2 wheat flour. Thus was born Vitala® + OrzoeAvena, a special blend with lots of fiber and precious nutrients, created to prepare exquisite breads, with a full and full-bodied flavor with a light and characteristic [...] 16/10/2014 A WIDE RANGE OF PRODUCTS WITH THE MIXED RISING TECHNIQUE At our bakery laboratory Dr. Lipetskaia held the course "Mixed leavening products", a novelty on the calendar. It is a processing method based on the use of more than one yeast in the dough or pre-dough. This technique is simple to perform [...] 29/09/2014 ARTISAN PANETTONI AND LEAVES Three intense days for the course "Panettone, leavened products with mixed yeast, Viennoiserie (breakfasts / snacks) and sfogliati", held by Maestro Giorilli and Dr. Lipetskaia at our laboratory. During the course all the processing of the mother yeast was followed, creating a great variety of products: [...] 25/09/2014 MOLINI VALENTE SPONSORS THE FIRST NATIONAL MOTHER-IN-LAW PARTY Nova SpA with the Molini Valente brand sponsors the first National Mother-in-law Day, which will take place in Rocchetta Tanaro (Asti) on Saturday 27 and Sunday 28 September. The event aims to enhance and enhance the role of the mother-in-law by reflecting on the clichés that concern her. During the two days it will be possible to visit [...] 30/06/2014 THE NEW FLAVORS OF ONCE ARRIVE Vitala®, type "2" flour with all the goodness of wheat, meets the taste and beneficial properties of other cereals, giving life to the new Vitala + line. Special blends that combine goodness and well-being, more intense or more delicate flavors, for the unique pleasure of baking exquisite products every day and [...] 06/16/2014 TASTY AND DELICIOUS FOCACCE The bread-making course "Stuffed and sweet focaccia", held by Maestro Giorilli and Dr. Lipetskaia at our laboratory, ended. During the day various types of focaccia were offered, using soft wheat flour mixtures alone or mixed with other flours: rye, durum wheat, spelled. The d.ssa [...] 19/05/2014 1ST PART BAKERY COURSE, 5 DAYS OF THEORY AND PRACTICE IN THE LABORATORY The 1st part baking course, held by Dr. Elena Lipetskaia, has ended. A rich and in-depth course, which includes 5 days of theoretical lessons and practical tests. Issues such as bread-making methods, the processes that occur during the dough, the role of the components of the dough, the [...] 27/03/2014 BAKING WITH VARIOUS CEREALS Lots of news in the Bread making course with various cereals, held at our Bakery Laboratory. Dr. Lipetskaia illustrated the characteristics of minor cereals to the participants, briefly telling their story and focusing on the technical characteristics and bread-making capabilities. In practice, [...] 20/03/2014 DIFFERENT RECIPES WITH REMILLED DURUM WHEAT SEMOLINA During the bread-making course "Products with re-milled semolina", held at our laboratory, the participants received from Maestro Giorilli precious advice and recipes for the baking of this typical southern Italian cereal, but known and appreciated throughout our Country. The theoretical insights by the [...] 03/03/2014 TECHNOLOGY AND EFFICIENCY IN THE NEW PRESSURIZATION AND AIR-CONDITIONING PLANT OF THE MILL PRODUCTION ROOM Installed in 2013 and now at full capacity, the pressurization and air conditioning system introduces into the building, based on the actual need of the individual production sections, over 120,000 cubic meters per hour of filtered air with a high efficiency system that prevents entry. of dust or foreign particles, improving [...] 02/27/2014 BAKING WITH KHORASAN KAMUT® WHEAT FLOUR The “Products with Kamut®” bread-making course on February 26th allowed us to analyze a cereal highly appreciated by the final consumer. The products made with Kamut® khorasan wheat flour are characterized by their particular and characteristic taste, with a slight sweet and pleasant nuance, and by their excellent shelf life. There[...] 20/02/2014 SIMPLE AND DELICIOUS FOCACCE WITH MASTER GIORILLI AND DR. LIPETSKAIA The focaccia, a training course of considerable interest, aimed at creating a traditional product, in its simple variations, but also with delicious ingredients. During the course, held at our Bakery Laboratory on February 20th, Maestro Giorilli and Doctor Elena Lipetskaia illustrated different techniques [...] 23/01/2014 RYE, A BENEFICIAL CEREAL On Wednesday 22 January, Dr. Lipetskaia held the Rye Bread professional training course, which allowed participants to analyze the characteristics and bread-making capability of a cereal that is increasingly in demand by consumers, especially for taste, aroma and richness of nutrients. They were particularly appreciated [...] 25/11/2013 MOLINI VALENTE AMONG THE SPONSORS OF THE TORINESE EVENT 2013: A MILL OF PANETTONI Nova SpA with its Molini Valente brand will be among the sponsors of the “Una mole di Panettoni” event. The event, with free admission, will be held on Saturday 30 and Sunday 1 December from 11 to 19 at the National Museum of the Risorgimento in Turin, in Piazza Carlo Alberto 8. During the two days [...] 22/11/2013 PRODUCTS WITH NATURAL YEAST POOLISH How to transform solid sourdough into poolish, how to maintain poolish, how to check its quality. These are some of the topics covered during the Bakery Course "Products with natural yeast Poolish", held by Dr. Lipetskaia at our Bakery laboratory. The poolish technique [...] 07/11/2013 LA CIABATTA, A TRADITIONAL BREAD PRODUCED WITH DIFFERENT METHODS The course "Ciabatta, different methods to produce it" has been successfully concluded. The students made this product using different production methods and flours, obtaining soft, light slippers with a honeycomb crumb. Ciabatta with chariot were made, with natural yeast poolish, long rustic [...] 26/09/2013 PANETTONE, LEAVENED AND SFOGLIATI The training course "Panettone, leavened products with mixed yeast, Viennoiserie (breakfasts / snacks) and puff pastries" ended. Three very intense days that saw the mother yeast and its refreshments as protagonists. Various pastry products have been created, suitable for breakfast or for a snack: brioche [...] 01/07/2013 A NEW EVERYDAY PLEASURE IS BORN: VITALA® + RYE All the goodness of wheat + the unmistakable flavor and beneficial properties of rye, for a + tasty, + genuine, + balanced diet. Vitala® + Rye, the new blend of type 2 wheat flour and wholemeal rye flour, gives you the pleasure of baking a special and fragrant bread every day, rich in intense aromas [...] 06/28/2013 COLD TECHNOLOGY, A GOOD METHOD TO OPTIMIZE PRODUCTION A useful method for rationalizing work and offering hot bread at any time of the day. This is the topic of the professional course "Use of Cold in Bakery", held on 26 and 27 June at our laboratory by Maestro Giorilli and Dr. Lipetskaia. During the 2 days there were [...] 10/06/2013 A RICH AND IN-DEPTH BAKERY COURSE The “Basic Course - 1st Level” lasting 5 days was held at our Bakery Laboratory, a useful training experience for all participants. The professional training course can be an excellent starting point for those who want to learn more about the white art through teaching [...] 11/04/2013 DELICIOUS BREADS FOR RESTAURANTS Great interest in the course on breads for catering, held by Maestro Piergiorgio Giorilli and by Dr. Elena Lipetskaia at our laboratory. The baking course allowed participants to experiment with new recipes for delicious breads, discovering their combinations with particular dishes. What I learned during the course [...] 22/03/2013 BAKING WITH REGRINDED SEMOLINA A different bread-making, of Apulian origin, for the bread-making course on re-milled semolina, which took place yesterday at our bread-making laboratory. Maestro Giorilli and Dr. Lipetskaia illustrated the characteristics of this flour, mainly used in Southern Italy, but known, appreciated [...] 13/03/2013 RYE FLOUR WITH DOCTOR LIPETSKAIA Great satisfaction for the professional course on rye bread, held at our laboratory by Dr. Lipetskaia. The Bakery course allowed to know the processing systems and the different types of bakery products that can be made with rye flour. During the day the characteristics [...] 20/02/2013 THE COURSE PRODUCTS WITH KAMUT® WAS SUCCESSFUL The professional course "Products with Kamut®", held by Dr. Elena Lipetskaia at our Bakery Laboratory, has successfully concluded. During the course, different processing methods were explored: with natural yeast poolish, with biga, with carry-over dough. The participants, actively involved [...] 01/02/2013 THE COURSE FOR SIMPLE AND DELICIOUS FOCACCE Great participation in the Focaccia Course held at our Bakery Laboratory. The students, followed by Maestro Piergiorgio Giorilli and Dr. Elena Lipetskaia, expressed satisfaction for all the phases of the theoretical and practical part, appreciating above all the interactivity of the course: an opportunity [...] 16/01/2013 THE MULTILINGUAL VERSION OF OUR SITE IS ONLINE The multilingual version of the Molini Valente website is online, available in English and Russian. The language version can be reached by clicking on the flag on the side of the upper menu, at the top right. Happy surfing. 02/01/2013 GNOCCHI FLOUR Try the Gnocchi flour, an extraction mixture aimed at obtaining a finished product with a light color and a characteristic appearance. Gnocchi flour derives from the grinding of soft grains selected and specially blended to obtain unique characteristics, specific for the production of consistent gnocchi [...] 23/11/2012 MOLINI VALENTE AMONG THE SPONSORS OF THE TORINESE EVENT 2012: THE PANETTONE STAR OF THE CHRISTMAS TABLE Nova SpA with its Molini Valente brand will be among the sponsors of the event "The Panettone Protagonist of the Christmas Table", which will be held in Turin on Saturday 1 and Sunday 2 December from 11 am to 7 pm. its first edition will take place in Palazzo Benso di Cavour, in Via Cavour [...] 22/11/2012 PANETTONE, LEAVENED AND PASTRY WITH MASTER GIORILLI AND DOCTOR LIPETSKAIA The training course on panettone and leavened and puff pastry products ended, which saw the students engaged in 3 very intense days. The purpose of the professional course was to follow all the slow processing of the panettone, from the mother yeast to the final product. During the course, Maestro Giorilli and Dr. Lipetskaia [...] 08/10/2012 BAGUETTE FLOUR Try the Baguette flour, developed in our laboratories to obtain a baguette with a thin and crunchy crust and soft crumb. A fragrant product, with an unmistakable taste [...] 12/09/2012 TRADITIONAL BREADS, THE BAKERY COURSE FOR CLASSIC AND ALWAYS IN DEMAND PRODUCTS The "Traditional Bread" course, focused on classic Italian products, requested and baked daily in bakeries, has ended. During the course we analyzed, in theory and in practice, the different bread-making methods, the precautions and the flours suitable for each type of final product. The trainees, involved [...] 05/09/2012 GRANULAR FLOUR Discover this new flour in granular form, characterized by uniform granulometry ("sharp edge"), low ash content and therefore particularly white in color. Its main qualities include homogeneity and the absence of spot welding. For sprinkling and for the production of fresh, stuffed pasta [...] 07/30/2012 HOW TO FACE THE HOT SEASON? Keep the flour in a cool place. After grinding and before its use, the flour needs a rest period (maturation), during which it strengthens slightly and its technical qualities improve. It must always be properly stored in a cool and dry place, because over time there is [...] 13/06/2012 NOVA SPA OBTAINS FSSC 22000 CERTIFICATION FOR FOOD SAFETY With a view to continuous improvement, Nova SpA takes an important step of excellence and product and consumer protection, achieving the FSSC 22000 Food Safety Management System Certification, a new global standard in the food chain based on ISO standards. Nova SpA is the first mill in Italy and [...] 09/05/2012 CIABATTA, THE METHODS FOR MAKING A CLASSIC BREAD The course on Ciabatta, carried out in our laboratory, allowed the comparison on the different production methods of this classic, typically Italian bread. Dr. Elena Lipetskaia followed the students in all stages of preparation of this bread, made using different flours and methods, which will allow the participants [...] 26/04/2012 COURSE ON FOCACCIA, FOR SIMPLE AND TASTY PRODUCTS Great participation in the Focaccia Course held in our laboratory. The students, followed by Maestro Piergiorgio Giorilli and Doctor Elena Lipetskaia, expressed satisfaction for all the phases of the theoretical and practical part, appreciating above all the interactivity of the course: an opportunity [...] 17/04/2012 BAKERY COURSE "POOLISH OF NATURAL YEAST": OPTIMIZATION OF TIMES FOR PRODUCTS OF EXCELLENCE The training course "Products with natural yeast Poolish" allowed to deepen this bread-making technique through a theoretical but above all practical approach. From this point of view, the methodology of the teacher (Dr. Elena Lipetskaia) was highly appreciated for her ability [...] 23/03/2012 SUCCESSFULLY CONCLUDED THE 2ND LEVEL BASIC COURSE After the 1st level course, the 2nd level basic course also ended with excellent results. In these 3 days, thanks to the theoretical and practical knowledge illustrated by Maestro Piergiorgio Giorilli and Dr. Elena Lipetskaia, the students have refined already known baking techniques and explored [...] 14/03/2012 STRONG INTEREST IN THE COURSE ON THE COLOMBA The 3-day course on the Colomba and Viennoiserie made it possible to develop and perfect the preparation techniques of this typical Easter product and some baked desserts with characteristic aromas and flavors. In the theoretical part we focused mainly on natural yeast, deepening the different types of leavening, [...] 07/03/2012 GREAT RESULTS FOR THE 1ST LEVEL BASIC COURSE The “Basic course - 1st level” lasting 5 non-consecutive days (27/28/29 February - 5/6 March) allowed to deepen the theoretical and practical bases of bread making. Fundamental topics were addressed such as: the essential steps for the preparation of any baked product, the dough processes [...] 02/29/2012 NOVA SPA SPONSOR OF THE ITALIAN TEAM COMPETING AT THE EUROPEAN CUP Nova SpA will be the sponsor of the Italian team competing in the European Bakery Cup, “Les Pellons D'Or 2012 ″, scheduled in Amsterdam from 3 to 5 March 2012. The Italian team, prepared by Maestro PierGiorgio Giorilli in collaboration with Ezio Marinato , is composed of: Roberta Pezzella for bread, Matteo [...] 08/02/2012 EXCELLENT SUCCESS OF THE "RYE BREAD" BAKERY COURSE The course "Rye breads" of 7/02/12 allowed to deepen a topic that seems to be increasingly of interest to the final consumer in search of new, tasty and rich in fiber products. With rye flour, a traditionally Nordic cereal, rich in nutrients, a tasty and inviting bread is produced, with an excellent [...] 06/02/2012 VERY LOW TEMPERATURES AFFECT THE BAKING PROCESS What should be the temperature of the dough and the water added to it? 09/01/2012 VITALA® Discover Vitala®, the type 2 flour produced according to new concepts. Thanks to Vitala® you can bake a great variety of products: focaccia, breadsticks and all types of bread. Try them in three varieties: 20/12/2011 BAKERY COURSES For the year 2012 we have organized a series of training courses in our Bakery Laboratory, a versatile space, equipped with the necessary structures and equipment. From January to November 2012 the laboratory will become the seat of numerous theoretical and practical courses, basic and specialized, on particular [...] 28/11/2011 THE MOLINI VALENTE WEBSITE Welcome to the Molini Valente website which, in addition to being an overview of our company, was created with the aim of being a practical interface for professional users. The pages will show you all our services and you can contact us at any time to receive more information. To completion[...] Copyright 2011 NOVA SpA - VAT IT01900020064 Corporate information and privacy Cookies