Since more than 90 years, passion and dedication to transform gluten-free cereals into flours and semi-finished products
A story that is more than 90 years old
In the first half of the 19th century, a mill was built in the hamlet of Gallenca, in the small town of Valperga in the province of Turin. On 17th July 1924 Domenico Peila bought the mill and continued his family tradition of common wheat flour production.
During the 60s and 70s, the mill has been enlarged and developed by the sons of Domenico and, by the end of the 80s, it has been converted into a corn mill by founder’s grandsons, having foreseen what would be the successive developments in this field.
In the 80s Molino Peila becomes one of the first examples of company transformation within milling sector.
The Molino Peila today
In 2010 the company enlarged its products range by acquiring a plant for the milling
In 2016 the production of a wide range of flours and mixes is launched in the conventional and organic lines. Innovation and high quality products for new market trends as flours from
cereals, legumes and superfoods, always gluten and allergen-free.
The products of the Molino
Today Molino Peila is a major industrial market leader for gluten-free raw materials, able to satisfy all the needs of the most important national and international customers.
- 35% of turnover
The share today exceed by the Molino Peila for export all over the world
- 85.000 tons
The quantity of gluten-free raw materials processed in 2017
- 7 production processes
To satisfy all the demands of the market more and more
- 50 formulae
More than 50 recipes developed for the Molino's customers
Quality and environment
Molino Peila’s internal laboratory carries out routine checks on all semi-finished and finished products. Staffs are highly specialised and all the instruments employed are state of the art.
In 2016, the company built its own small hydroelectric central, next to the main production plant. This central would support its energy needs.