A journey through our history
“Settlers were pleased to notice that the new mill made it easier to sell their wheat and above all to buy flour at lower prices than those of San Carlos y Esperanza.”
(Annual Report from the First Balance Sheet of Molino Victoria, 1887).

The beginnings
Molino Victoria was created in 1887, in María Juana, a town in the west of Santa Fe that had been then founded.
Brothers Antonio and Bautista Boero, and their uncle, Antonio Boero, who absolutely trusted the richness and goodness of the wheat in these lands, decided to set up the first Flour Mill in the area.
On October, 4th 1887 the Mill foundation stone was placed, and 78 days later it started operations. The mill was driven by a 10 HP engine moving two metal rollers, with four strokes, and a double porcelain roller, with the corresponding wheat cleaning process.
By then, the daily production was of around 40 flour bags of 90 kilograms each.

Tradition and market-focused
Starting in 1929, works began in the extension of wheat storage capacity. To that end storehouses were transformed into cells and new silos were built.
In 1935, the daily milling capacity already reached 135 tons. In 1976 it went up to 180 tons, and in 1984 to 220 tons.
The main products of the Mill are its renowned Extra Boero flours, which are preferred by the bakers of the area for their quality and consistency.
In 1991 the Balanced Feed division was launched. Balanceados Victoria was the answer to a growing need from the dairy sector of the region to complement and supplement cattle feed. Besides feed, it provides technical assessment to producers, and customized products are developed on a need basis.
In 1999, the Premix division started. It was oriented to providing solutions that made bakers’ daily work easier. The Ideal premix have more than twelve varieties that guarantee quality in the end product to the baker.