3 false myths to shatter about flour!

15 July 2019

When we talk about flour, we actually talk about history and tradition. We talk about a product that has fed us for thousands of years, ensuring our survival and health. But in recent years, many prejudices have emerged to demonize the White Art with charges that have little to do with reality.

Flour yes or flour no? White or wholemeal? There are many prejudices flying more or less healthy flags and undermine the values of the traditional White Art. The Miller's New Year's Day and the 2019 harvest are coming and it's time to try to shatter some of these myths.




When we talk about flour, we actually talk about history and tradition. We talk about a product that has fed us for thousands of years, ensuring our survival and health. But in recent years, many prejudices have emerged to demonize the White Art with charges that have little to do with reality.


As a result, damage was done to the milling sector, which is one of the Made in Italy's fundamental pillars, as well as the true foundation of the Italian diet and of our Neapolitan identity.
Thanks to Mauro Caputo – Technical Area Head of the Mill of Naples, we will try to shatter three false myths that cast a shadow on products such as bread, pasta, pizza, taking the opportunity presented by the celebrations for the 2019 harvesting and the Miller's New Year's Day that will take place on June 27th in Frignano and to which you are all invited!




  • The flour is not Refined! In fact, refining is a process that involves petrolatum and is not suitable for a food product. "The flour is ground – Mauro Caputo points out - and the milling is nothing more than a natural reduction process in which the wheat grains are crushed by means of rollers. Refining, on the other hand, is a process that chemically alters the molecular structure of the products"
  • Flour is a natural, eco-sustainable and traditional product. No chemical agent intervenes in its production process. "From the field to the sack – continues Mauro Caputo – we keep the supply chain neutral and genuine, with a production process completely mechanical, through a reduction process. Chemistry and flour are two worlds light years apart"
  • The flour does not hurt your health. "This accusation affects mainly the 00 type flour – concludes Mauro Caputo – Actually, flour is a source of carbohydrates, of sugars, ready to be assimilated when we need energy in our everyday lives. Moreover, the 00 flour is more performing, has a more elastic gluten and therefore allows a longer leavening that facilitates the self-digestion of the dough, for baked goods more easy to digest"






In short, flour is a healthy and natural product and one of the pillars of the Mediterranean diet.
Of course, it is a product that should be carefully chosen, trusting in companies working with care and giving attention to the raw material

worked by craftsmen more and more aware
and consumed in a balanced manner by balancing all nutrients.