Solutions – Private Label
Your product, our engineering.
We adopt a co-development approach capable of transforming a brief into an industrial prototype in record time, ensuring maximum flexibility. We are proactive: we take on complex challenges that anticipate consumer demands.
Technologies & Production Capacity
Three dedicated and separate facilities to minimize every risk
Our industrial architecture is designed to prevent any risk of cross-contamination, thanks to three physically independent facilities dedicated to conventional, gluten-free, and allergen-free lines.
Convention
Conventional Production
A facility dedicated to conventional production lines- including breakfast cereals, bars, and snacks.
Convention
Conventional Production
A facility dedicated to conventional production lines- including breakfast cereals, bars, and snacks.
Gluten free
Gluten-Free Production
A facility dedicated specifically to the production and packaging of gluten-free cereals.
Gluten free
Gluten-Free Production
A facility dedicated specifically to the production and packaging of gluten-free cereals.
Allergen Free
Allergen-Free Production
A plant entirely dedicated to products formulated and manufactured to be free from all 14 major allergens that may cause adverse reactions.
Molino Nicoli also features a dedicated line for light extruded snacks for the baby food sector.
This industrial configuration guarantees continuous and absolute control over food safety. The full physical separation of production areas eliminates at the source any risk of cross-contamination between raw materials with different intended uses.
Allergen Free
Allergen-Free Production
A plant entirely dedicated to products formulated and manufactured to be free from all 14 major allergens that may cause adverse reactions.
Molino Nicoli also features a dedicated line for light extruded snacks for the baby food sector.
This industrial configuration guarantees continuous and absolute control over food safety. The full physical separation of production areas eliminates at the source any risk of cross-contamination between raw materials with different intended uses.
Logistics and Export
Our products reach markets worldwide
We serve over 40 international markets thanks to a logistics system that guarantees punctual and flexible deliveries. From raw material intake to finished product delivery, order management and storage are optimized through lean procedures that significantly reduce lead times.
Each batch is fully traceable through systems and processes that continuously monitor inventory. We guarantee established export procedures and maximum flexibility in packaging and formats, supporting global partners at every stage of the supply chain.
Logistics and Export
Our products reach markets worldwide
We serve over 40 international markets thanks to a logistics system that guarantees punctual and flexible deliveries. From raw material intake to finished product delivery, order management and storage are optimized through lean procedures that significantly reduce lead times.
Each batch is fully traceable through systems and processes that continuously monitor inventory. We guarantee established export procedures and maximum flexibility in packaging and formats, supporting global partners at every stage of the supply chain.
Technical Specifications
Everything you need to know
|
CATEGORY |
TYPE |
PROCESS |
TECHNOLOGY |
|---|---|---|---|
|
REAKFAST CEREALS |
Corn flakes |
Corn, steamed, rolled, and gently toasted. This ensures that the flakes retain their crunchiness in milk. A traditional, slow process that takes 8 hours. |
steaming |
|
REAKFAST CEREALS |
Multigrain |
Traditional process: the grains are steamed, rolled, and gently toasted. This ensures that the flakes remain crunchy in milk. A traditional, slow process that takes 9 hours. |
steaming |
|
REAKFAST CEREALS |
Extruded cereals |
The cereals are cooked at high pressure and extruded into the desired shape: They may be coated with juice or chocolate.
|
cooking – extrusion |
|
REAKFAST CEREALS |
Traditional rice/cocoa rice |
Rice grains, steamed, stabilized, and left to rest. They are then puffed in the oven. They may be coated with cocoa and chocolate |
steaming |
|
REAKFAST CEREALS |
Granola (with cluster) |
The mixture of oats and cereals forms crunchy clusters after baking. It can then be enriched with dried fruit, seeds, nuts, and chocolate. |
mixing |
|
CEREAL BARS |
Chewy Bars |
The mixture of cereals and enrichments forms a dough that is rolled out, cooled, and shaped. It can be partially covered with chocolate. |
mixing |
|
CEREAL BARS |
Oaty Bars |
The mixture of oat flakes and enrichments forms a dough that is rolled out, baked in the oven, cut, and cooled. |
mixing |
|
BABY & TODDLER FINGER FOOD SNACKS |
Extruded snacks (puff) |
The cereals and legumes are cooked at high pressure and extruded into the desired shape: they may then be coated with powdered fruit and vegetables. |
cooking – extrusion |
|
CATEGORY |
TYPE |
PROCESS |
TECNOLOGIA |
|---|---|---|---|
|
REAKFAST CEREALS |
Corn flakes |
Corn, steamed, rolled, and gently toasted. This ensures that the flakes retain their crunchiness in milk. A traditional, slow process that takes 8 hours. |
steaming |
|
REAKFAST CEREALS |
Multigrain |
Traditional process: the grains are steamed, rolled, and gently toasted. This ensures that the flakes remain crunchy in milk. A traditional, slow process that takes 9 hours. |
steaming |
|
REAKFAST CEREALS |
Extruded cereals |
The cereals are cooked at high pressure and extruded into the desired shape: They may be coated with juice or chocolate. |
cooking – extrusion |
|
REAKFAST CEREALS |
Traditional rice/cocoa rice |
Rice grains, steamed, stabilized, and left to rest. They are then puffed in the oven. They may be coated with cocoa and chocolate |
steaming |
|
REAKFAST CEREALS |
Granola (with cluster) |
The mixture of oats and cereals forms crunchy clusters after baking. It can then be enriched with dried fruit, seeds, nuts, and chocolate. |
mixing |
|
CEREAL BARS |
Chewy Bars |
The mixture of cereals and enrichments forms a dough that is rolled out, cooled, and shaped. It can be partially covered with chocolate. |
mixing |
|
CEREAL BARS |
Oaty Bars |
The mixture of oat flakes and enrichments forms a dough that is rolled out, baked in the oven, cut, and cooled. |
mixing |
|
BABY & TODDLER FINGER FOOD SNACKS |
Extruded snacks (puff) |
The cereals and legumes are cooked at high pressure and extruded into the desired shape: they may then be coated with powdered fruit and vegetables. |
cooking – extrusion |