Molino Spadoni recently took part in TUTTOFOOD, presenting a new proposal aimed at redefining the concept of a long-life baked product. In a market that is increasingly attentive to practical but quality solutions, the company from Romagna brought to the fair a new line of pizza and pinsa bases at room temperature, the result of two years of study and testing that finally defined the product conceived by the company. The person who tells the story of the project and the challenges faced is Michelangelo Spadoni, representing the fourth generation at the helm of the family business, which has always been committed to combining technological innovation and artisan tradition.
What is the main innovation you proposed at TUTTOFOOD?
We have presented our new line of ambient baked goods, or at room temperature, with which we are entering a now mature market like that of pinsa — which we already produce in the frozen version — but above all with a real novelty: the ambient round pizza base with a high edge. It is a product with a high service value, ready to be filled, which can be preserved without refrigeration. We are very proud to launch it after more than two years of experimentation: today we are among the few to offer an ambient pizza that perfectly “combines” the industrial aspect (the advanced technologies used in our factory and the large-scale numbers) and the artisanal one (the hand-rolling step is fundamental, allowing us to achieve a “bakery-like” result).
How much did research and development influence this project?
It has been a long and complex journey, also due to extraordinary events such as the flood of May 2023, which affected us and many of our local suppliers. We have developed an innovative production line, designed by my father Leonardo and historical suppliers, which allows the continuous leavening and cooking of the product in a single plant. The pizza bases, in particular, are hand-stretched by operators to maintain the artisanal quality, while the entire process is supported by advanced technology, from the leavening chambers to the packaging.
How is the market reacting to this news?
Before the official launch at TUTTOFOOD we have already previewed the product at some fairs and to several customers, receiving curiosity and enthusiasm from both the retail world and other channels. The response is very positive: we believe that the ambient pizza base can become a category reference and we are happy to have been able to propose it given that there was no shortage of difficulties. Even with pinsa, even though we are just arriving, we are convinced that we are competitive.
How will you communicate this innovation to the final consumer?
We are preparing a dedicated communication campaign. We want to make known not only the product, but also the technological innovation and the service value it brings. We will use social media, material in the points of sale, displays and totems - already visible at TUTTOFOOD - to intercept both the final consumer and buyers and professional operators. We are certain that this product will make us even more recognizable.
Does a longer shelf life open the doors to foreign markets more easily?
Absolutely yes. The product has a shelf life of 90 days and we guarantee high food safety standards thanks to latest-generation machinery. However, to deal with foreign countries, very accurate logistics are also needed, which ensure temperature stability. International requests are already there and we will try to satisfy them thanks to the logistics network with which we ship our flour all over the world, possibly strengthened by new dedicated partners”.
Did you also promote other products within the showcase offered by TUTTOFOOD?
In addition to the pizza base and ambient pinsa, we have also launched a new product for the large-scale retail trade: our frozen dough balls in retail format. It is a product that already exists in our professional catalogue, but during the Milan fair we presented it in a two-piece pack, designed for the end consumer. The dough defrosts at room temperature and begins to rise naturally: after about 10 hours it is ready to be rolled out and baked. It is part of the Gran Pizza line, which is thus completed with flours, mixes, ready bases and now also ready-to-use doughs for the home.
