Wir möchten auf unserer Internetseite Dienste von Drittanbietern nutzen, die uns helfen, unsere Werbeangebote zu verbessern (Marketing), die Nutzungsweise unserer Internetseite auszuwerten (Performance) und die Internetseite an Ihre Vorlieben anzupassen (Funktional). Für den Einsatz dieser Dienste benötigen wir Ihre Einwilligung, welche jederzeit widerrufen werden kann. Informationen zu den Diensten und eine Widerspruchsmöglichkeit finden Sie unter „Benutzerdefiniert“. Weitergehende Informationen finden Sie in unserer Datenschutzerklärung.
The A. Barbagallo Di Mauro produces organic locust bean gum - a food additive well known as E410 - a natural thickener agent extracted from carob seeds, an ancient tree widely spread throughout the Mediterranean basin.
This flour, obtained exclusively through a thermo-mechanical process that respects the environment, is used to improve the organoleptic and functional characteristics of ice creams, milk derivatives, sauces, soups and jams, bakery products and natural cosmetics.
Leider gibt es für diesen Aussteller kein deutsches Firmenprofil.
A FAMILY STORY
MILL, PASTA FACTORY & LOCUST BEAN GUM PRODUCTION since 1911
The A. Barbagallo Di Mauro Company was founded in 1911 in Fiumefreddo di Sicilia, in the island’s province of Catania, with the aim to bring the excellence of Sicilian agricultural products to tables around the world through a production in harmony with nature.
The founders, Angelo and Giacomo Barbagallo, were inspired by the abundance of pure, cold water that flows directly to the foothills from Mount Etna, and the vast fertile soil rich with lava in the area. Over 100 years ago, they built their first mill for durum wheat and other activities connected with the processing of typical Sicilian raw materials. They continued on to make the company a model of excellence in the production of pasta and flour, and a noted supplier to the foreign market who is in search of authenticity and made in italy high quality products.
This story of vision, passion and pride has been handed down from father to son (and now daughters) until today. Still today, as done yesterday, the A. Barbagallo Di Mauro company produces pasta and flour exclusively from organic Sicilian grains and ancient local varieties.
Choosing the high quality of ancient grains over the vast quantities assured by modern grains varieties, the company is committed to the protection and enhancement of the Sicilian biodiversity heritage.These grains are naturally wild, easily adapt to climate changes and maintain the soil fertile thanks to the deepest roots. Furthermore ancient grains are easily digestible thanks to the low gluten index.
CERTIFIED COMPOSTABLE PACKAGING
Following attentive research and development, the company choose a unique eco-friendly packaging for the ancient grains pasta range: a certified compostable packaging, 100% bio-based and plastic free.
The compostability certification is granted only to those materials that degrade completely after 12 weeks of industrial composting, releasing nutrients into the soil that make it naturally fertile. A sustainable packaging that brings an end forever to the use of plastic, to safeguard and pass on to future generations the precious resources of our planet.
SUPPLY CHAIN & SUSTAINABLE PRODUCTION PROCESS
In full harmony and respect for nature and its fruits, A. Barbagallo Di Mauro boasts a short, transparent supply chain with the highest sustainability standards.
The purchase of the raw material takes place locally during the harvest, is immediately stored for the season’s production, and flows into the 28-step milling process, as tradition dictates, as as daily orders demand, in order not to overheat the grain, notoriously thermo-sensitive.
The stone and cylinders mill in the production site ensures that the semolina is processed into pasta within 24 hours, avoiding oxidation. The slow extrusion of the dough through bronze dies, as well as slow drying at low temperatures (from 50° to 65° C), does not stress the product and maintains its nutritional properties, aroma and unmistakable taste.
The use of solar energy for the milling -- thanks to the solar panels located on the rooftop of the old building -- and the recycling of hot water for the pasta drying dramatically reduce energy consumption, making the production process of A. Barbagallo Di Mauro among the greenest in its category.
QUALITY STANDARDS & CERTIFICATIONS
As a pioneer in the field of sustainability, A. Barbagallo Di Mauro obtained its first Organic certification back in 1989, abandoning conventional production entirely in favor of an environmental friendly one that respects the Sicilian wheat biodiversity.
The Company is also certified: ISO 22000:2005; ISO 9001:2015; OHSAS 18001:2007; ISO14001:2015
LOCUST BEAN GUM PRODUCTION
The company also produces locust bean gum - a food additive well known as E410 - a natural thickener agent extracted from carob seeds widely used by food industries to improve the organoleptic and functional characteristics of their products.