LAVORAZIONE CIRCOLARE®
From the heart of wheat
What is Lavorazione Circolare®?
The Method that transforms Wheat
Lavorazione Circolare® is an innovative and thoughtful way of honouring wheat, combining centuries of tradition with cutting-edge technology. In a single, careful process, we select wheat germ and aleurone, the heart of wheat, and draw out its delicate oil to preserve its nutrient-rich fibres and proteins. These precious elements, infused to the flour or semolina, give birth to Altograno®.
Innovation Made in Italy
Lavorazione Circolare® is the subject of an international patent by Casillo Next Gen Food S.r.l. and is the result of 3 years of research with more than 10 Italian universities.
The Milling Hub
The patented method was brought to life in Corato, Bari, Puglia, where Casillo S.p.A owns 5 mills on the same site. Casillo Next Gen Food S.r.l. closes the circle with the new plant, connecting it to all the others.
Our Solution
Lavorazione Circolare®, new life to the finest parts of wheat
We bring the heart of wheat back to life to deliver more strength, taste and wellness to your table.
01
Careful selection
In Puglia, during milling, we select wheat germ and aleurone, rich in digestible proteins and soluble fibres. They are generally discarded because their fats deteriorate easily.
02
Smart recovery
We draw out the oil that causes rancidity and recover proteins and fibres for a wholesome and balanced product.
03
Perfect union
All the goodness we have obtained is infused back to the flour or semolina for a nutritious and complete result.
Extraordinary nourishment
More proteins and more fibres, with preserved micronutrients. Value you feel on the plate, every day.
Superior taste
Clean and natural profile. Wheat only, without the aftertaste typical of some whole grain products.
Greater stability
More workable doughs and more consistent results. The best of the grain lasts longer.
Nutrition and Taste,
without compromise
The natural strength of wheat
Wheat germ proteins are naturally more digestible and provide a complete profile of all essential amino acids.
The purity that makes the difference
Fibres are carefully selected to ensure a low content of lignin and cellulose, responsible for unwanted flavours.
Our Solution
Altograno® compared
to an average of Molino Casillo whole wheat flours
up to
+50%
More Proteins*
More available and complete proteins
up to
+40%
More Fibre*
Selected fibres, light and gentle on the intestine
up to
-25%
Fewer Carbohydrates
A more balanced profile for every recipe
up to
-30%
Less Gluten
Lighter, more digestible and easier to work doughs
Research, method, transparency
Altograno® is the result of a long journey of research, respect for nature and new technologies.
Reduced Impact
We optimize process and supply chain to lower environmental indicators compared to traditional semolina.
Hotspot under control
We focus efforts where impacts weigh the most: field and inbound transport.
Denser nutrition
We enhance the finest fractions of the wheat grain for richer recipes, with the same taste.
LAVORAZIONE CIRCOLARE
The heart of wheat, reinvented
RESEARCH AND PATENT
A unique method, born from three years of studies and now protected by international patent: a guarantee of solid and replicable innovation.
ENHANCED NUTRITION
A superior nutritional profile, obtained by enhancing the finest fractions of the grain.
STABILITY AND TASTE
More workable doughs, clean taste and consistent results: the best of the grain, without compromise.
Life Cycle Assessment
A scientific method to measure real impact
We measured every phase of our process with the LCA (Life Cycle Assessment) methodology, international standard ISO 14040–14044, to evaluate the environmental impact throughout the entire life cycle, from wheat cultivation to distribution.
up to
-29%
Water used*
up to
-29%
CO₂ emissions*
up to
-32%
Eutrophication*
*Compared to traditional semolina and flours
Research never stops
Beyond the present: research continuous
Altograno® is a promise: we want to offer an increasingly nutritious, sustainable and reliable product. That is why we never stop studying and researching: we fuel the secret of the wholesome ingredient of the future.
