All our garni are grown on our farm of the Coffinardi families. A unique seed quality with the “full body” characteristic (a unique cultivation quality and not a mixture of grains).
In our family-run company, we mainly produce corn, wheat, rye, buckwheat and organic spelled.
The Fratelli Zapparoli fù Elisbano company was founded in March 1923 as a de facto company among the brothers, heirs of a family of ancient Milling tradition, until recently carrying out its activity on a floating Mill in the Pò.
In 1915 a terrible flood destroyed the Mill, which was rebuilt on the mainland in the place where it is still located.
The production of Mill Zapparoli stands out for being totally artisanal, still made with a natural stone Mill from a final product of the highest quality.
The Zapparoli family has been carrying out the Milling art for more than 250 years, building a century-old experience and making its own strength.
Since 1986 he has dedicated himself only to the processing of certified organic cereals.
In 2017 the company is absorbed by Grande Ruota Srl which continues the processing of the best cereals by combining mutual experience in Milling.
The first element to consider is that the old Mills with the Millstone are very beautiful and small.
The Millstones are two superimposed wheels in special stone which grind the grain, the flour passes through a sieve, called a tumbler, which separates the bran from the bran.
The difference between natural and artificial stone is the French flint grinder which performs a maximum of 90-100 revolutions per minute, increasing the processing temperature by only 30 ° C, thus preserving the organoleptic qualities at best.
In the other system the Millstones rotate at high speed and the flour is overheated, reducing the nutritional properties.
The advantage of natural stone Mills is that the flour is ‘truly whole’ because all the beans are ground and in this way the germ and the external coating (bran) are mixed with the floury part, obtaining a flavor, aroma and properties. superior nutritional compared to traditional grinding with cylinders. This flour is rich in fiber, minerals, B vitamins, tocopherols (vitamin E), proteins and fats – polyunsaturated and monounsaturated – present in the bran and in the germ.
With natural stone Mills, however, not only 100% wholemeal flour is produced. With progressive refining processes it is possible to obtain flour of type ‘2’, ‘1’ and also type ‘0’. With stone Milling, fine ’00’ type flour cannot be produced, largely incorporated by starch.
This is because it is not possible to completely separate the starch from the germ and the bran, which are densely mixed due to the type of grinding.
Classic grinding with alternating cylinders is obtained by crushing the wheat and starting from its ‘naked’ grains, that is, previously peeled from the outermost part (the bran and the germ), then transforms it into increasingly fine and impalpable flour.
Another element to consider in cylinder Mills that by turning at a higher speed than a stone overheat the flour making it lose part of its nutritional properties.
In 2015 La Grande Ruota decided to expand its offer by absorbing the Giulia Agricultural Company, with the main objective of defending the cultivation of its territory and promoting its typical products with particular attention to organic cereals. In our family-run company, we mainly produce corn, wheat, rye, buckwheat and spelled.
La Grande Ruota s.r.l.
Via Cav. di V. Veneto, 1
25020 Dello (BS)
