Technology and innovation
Where tomorrow’s products are born
We develop a pipeline of over 120 new projects every year. The formulation of new references stems from actively listening to our partners, analyzing international market trends, and our ability to anticipate the needs of the end consumer.
Product Engineering & R&D
From brief to recipe: our laboratory
Molino Nicoli features in-house R&D laboratories. Here, every product is monitored across chemical, physical, and sensory parameters, ensuring full compliance with even the most demanding briefs.
Each prototype undergoes rigorous chemical and microbiological testing, combined with sensory analysis evaluating taste, aroma, and texture.
Product calibration is based on measurable, objective parameters (e.g. moisture level, colorimetry, crunchiness index), continuously optimizing consistency and flavor to ensure absolute uniformity across batches.
This multi-level process allows us to maintain excellence standards and refine formulations before industrial scale-up.
+120
new projects per year
+3.000
tests on finished products
+2.000
analyses on raw materials
LISTENING
Receipt of the brief and concept definition.
IDEATION
Formulation development and testing.
VALIDATION
The crucial step that transforms a prototype into a validated product.
GO TO MARKET
Structuring the commercial launch.
PRODUCTION
Industrial scale-up and market distribution.
ASCOLTO
Recepimento del brief e definizione del concept.
IDEAZIONE
Sviluppo della formulazione e testing.
VALIDAZIONE
Il passaggio cruciale che trasforma il prototipo in un prodotto validato.
GO TO MARKET
Strutturazione del lancio commerciale.
PRODUZIONE
Scale-up industriale e distribuzione sul mercato.
+120
nuovi progetti ogni anno
+3.000
test su prodotti finiti
+2.000
analisi sulle materie prime
Production Technologies
Technologies designed to anticipate consumer expectations
A state-of-the-art machinery fleet ensures maximum versatility in cereal processing and the development of innovative products.
Traditional steam cooking and flaking
Grains are cooked in rotating steam ovens to ensure maximum digestibility and crunchiness.
Steaming
Rolling
Roasting
Coating
Products: Corn Flakes, Oat Flakes, Multigrain, Rice Flakes
Extrusion and co-extrusion
Instant cooking-extrusion process to create specific shapes, with the possibility of filled products.
Steaming
Rolling
Roasting
Coating
Products: Multi-shaped extruded cereals (from flakes to rings), filled pillows
Agglomeration (granola & clusters)
Cereals combined with a liquid binder and layered on a continuous belt through baking ovens.
Steaming
Rolling
Roasting
Coating
Products: Granola, Cluster Flakes
Slab forming (Chewy Bars)
Cereal mixes are compacted through rollers to form a continuous slab, then cut into bars.
Steaming
Rolling
Roasting
Coating
Products: Multigrain or nut bars, Energy Bars
Slab & bake (Baby Food Bars)
Cereals combined with natural binders and slowly baked, in full compliance with strict baby food standards.
Steaming
Rolling
Roasting
Coating
Products: Oat-based bars (i.e. oaty bars), Flapjacks, including baby food
Final stages common to all lines
Including coating processes and subsequent drying and cooling phases.
Steaming
Rolling
Roasting
Coating
Products: Corn Flakes, Oat Flakes, Multigrain, Rice Flakes