Molino Soncini Cesare was created in 1805 by Vincenzo Soncini in the heart of the “food valley” in Parma, and has remained a family-run mill ever since

Ever year, we mill 20000tm of wheat at our 2000 square metre facility, producing professional flours suitable for both baked and non-baked products, thanks to the combination of our 200+ years experience and the latest modern technology we use at our mill. In 2011, we were awarded one of only 150 gold medals offered by the Italian State on the 150th anniversary of the unification of the country, to Italian companies with more 150 years activity in the same sector.

Our wide variety of flours includes flour for bread, pizza, dry and risen cakes, and fresh pasta, plus polenta flour, semi-worked flours for bread, stone-milled flours, and our recently expanded gluten-free range
All our flours are produced at our site near Parma, from 100% non-GM ingredients, and from 2016, we have been to demonstrate the 100% Italian origin of all our wheat suppliers for certain products.

Why choose Molino Soncini Cesare flours?
Because we create personalised products
All our products and ingredients are traceable.
We offer a constant level of quality, unvaried over time, so that our clients are rest assured that the end-products they make with our flours are always of the highest quality
We constantly study modern market trends , to create new flours that can satisfy the demands of the modern customers.

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