The annual International Pizza Expo remains unchallenged as the industry’s largest event. Thousands of pizzeria professionals convene in Las Vegas, Nevada each year for 3 days dedicated to all things pizza. Suppliers from across the globe, networking and educational sessions led by top industry professionals, and national competitions round out this unrivaled event.

There are many varieties of flour on the market today and with a little basic knowledge, you’ll be able to navigate the baking aisle like a pro. Learn about the components, characteristics and best uses for the most common varieties of flour. Flour is the powdery substance created when a dry grain is pulverized. This is referred to as the milling process. The most common varieties of flour are made from wheat although any grain can be made into flour, including rice, oats, corn, or barley. 

  Molino Pasini understand, this They are Four generations,100 years of history, and have the art of making flour ingrained in their DNA!  a flour milling company specialized in producing high quality soft wheat flours, expressly made for end users (artisanal producers, wholesalers and retailers) and producers working for the food industry. They even have a training program.  a state-of-the-art professional laboratory and multimedia room equipped with the latest technology, a place for sharing knowledge that’s just a little-known fact about Molino Pasini. there is a lot more to making Supreme flouring here is their website. Molino Pasini 

 meeting Corporate Chef Luca Donofrio was Brilliant at the interview and his advice to the point and to the point. I’m glad he gave me the time of the Interview! Chef Freedom Mercado