our great ideas for your next masterpieces · 25-26°c ca. has rested, cut it in pieces dough rest:...

OUR GREAT IDEAS FOR YOUR NEXT MASTERPIECES

OUR CERTIFICATIONSAND LICENSES

DTP n0 108 — CERT. n0 53309

Where is Molino Merano?

LANA

South Tyrol

merano

bolzano

MOLINO MERANO. ABOUT US.Molino Merano was founded in 1985. Its story, however,starts 600 years earlier when the von Berg family beganproducing different varieties of flour in the Bavariantown of Ansbach in Germany.Today, Molino Merano is still a family business thatcontinues to blend an ancient passion for millingtogether with the principles of modern day productionprocesses, careful raw material selection, advancedtechnological systems, thorough process checks at everystage and the utmost attention to customer needs.Molino Merano can indeed offer a wide range of floursand baking mixes, including organic and gluten freequality, lievito madre natural yeast and more than 20different cereals.

One of Molino Merano’s strengths as the real“cereal expert” is its constant pursuit of newproducts to offer. Products known as ancientgrains, such as Triticum Dicoccum (medium spelt),the more renowned quinoa or the little known (andexotic) sorghum and teff.And, of course, wheat, rye, khorasan Kamut® wheat,barley, oat, millet, buckwheat, corn and rice.

Our other strengths include the ability to offerunusual blends and be innovative in the flourindustry - something which hasn’t been veryingenious since ancient times.

You can find out much more in this catalogue. Thisis why our motto is “We grind great ideas” for your next masterpieces.

1. LIEVITO MADRE

The history of lievito madre natural yeast seems to date back to Ancient Egypt, when, after being affected by the flood waters of the River Nile, one batch of flour fermented quicker than the others. Instead of being discarded, this wet flour was mixed with other fresh flours, thus resulting in a tastier and easier to digest product.What had initially been considered as an economic disaster was soon deemed as a very fortunate event - the creation and birth of lievito madre.

TODAY’S SECRET.Today, Molino Merano has revived this ancient know-how by developing lievito madre in a perfectly controlled environment, in terms of safety, hygiene and temperature and its lab relies on the most advanced systems of analysis.Our lievito madre EVA consists of autochthonous, wild yeasts, lactobacilli and their natural metabolic products - lactic acid and acetic acid. Together they create ideal conditions for natural proofing. Thanks to a gentle drying process, we are able to obtain different kinds of natural yeast, from the inactive to the fully active.

GETTING TO KNOWTHIS NATURALTREASURE.

ADVANTAGES USING LIEVITO MADRE• It increases fermentation stability and tolerance.• Open-pored and soft crumb• It improves the flavour of products by enhancing the

taste of the flours used.• It prolongs the shelf life of a product.• No need for baking agents.

Product lines withlievito madre

Description Best for Shelf life

LINEFULLY ACTIVE

Active lievito madre with active yeasts andlactobacilli. Like freshPasta Madre, but dried.

Indirect dough process 6 months (protectedatmosphere)

LINEACTIVE

Active lievito madre with active yeasts.For a mild and uniqueflavour.

Indirect dough process 12 months (protectedatmosphere)

LINEINACTIVE

Inactive lievito madre, for an optimal fermentation environment.

Direct or indirect doughprocess. Baker’s yeast canbe added as desired.

12 months

LINEINACTIVE+ DRY YEAST

Inactive lievito madre, for an optimal fermenta-tion environment. Baker’s yeast is already added.

Direct dough process. 9 months (protectedatmosphere)

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2. BAKERY

LIEVITO EVAMADRE

MIXING: 8+2 minutesDOUGH TEMPERATURE:approx. 25-27°CDOUGH REST: 12-14 hoursat 27°C

LIEVITO EVAMADRE

MAGNO WITH SPELT FLOURSemi-finished product for theproduction of medium tolarge pieces with active lievitomadre, containing activeyeasts. 5% concentratedpremix.

INGREDIENTSDried lievito madre (naturalyeast) made of plain wheatflour.

MIXING: 6+1 minutes DOUGH TEMPERATURE: 25-26°C ca. DOUGH REST: 12-14 hours at 26-28°C

MAIN DOUGH:

Biga 17.000 g

White spelt flour 10.000 g

Water

Salt 400 g

MIXING: 8+1 minutes DOUGH TEMPERATURE: approx. 26-27°CDOUGH REST: 90 minutes at 30°CDOUGH PIECES: 600-1,000 gPROOFING: approx. 120minutes at 30°C and with 70% of humidityBAKING: 230°C, approx. for 60minutes with steam

BASIC RECIPEBIGA (pre-dough)

White spelt flour 10.000 g

Water 6.000 g

Magno 1.000 gINSTRUCTIONS:Knead for 10 minutes at the first speed and for 2 minutes at the second. After the dough has rested, cut it in pieces and mould to taste. After proofing bake with steam. The recipe must be adapted to the technique and tools used.

Semi-finished product for theproduction of medium to smallpieces with inactive lievitomadre and baker’s yeast. 4%concentrated premix.

INGREDIENTS Dried lievito madre (naturalyeast) made of plain wheat flour. alpha amylase, flour treat-ment agents: ascorbic acid.

Plain wheat flour red 10.000 g

Water 8.000 g

Finum 400 g

Salt 200 g

BASIC RECIPE

MIXING: 10+5 minutesDOUGH TEMPERATURE: 26-28°CDOUGH REST: 60 minutes a 30°CDOUGH PIECES: ciabatta breadloaves, approx. 100-200 gPROOFING: 45 minutes at 30°C and with 70% of humidityBAKING: 230°C, approx. for 30minutes with steam

INSTRUCTIONS:Knead for 10 minutes at the firstspeed and for 5 minutes at thesecond. Let the dough rest at 30°C for 60 minutes beforemoulding. After proofing, turnthe ciabatta loaves over and bake with steam.The recipe must be adapted tothe technique and tools used.

CIABATTALIEVITO EVAMADRE

LINE FULLY ACTIVE: EVIVA LINE INACTIVE + DRY YEAST: FINUM

LINE ACTIVE: MAGNO

MIXING: 10+5 minutesDOUGH TEMPERATURE:approx. 25-27°C DOUGH REST: 60 minutes at 30°CDOUGH PIECES: 600 g PROOFING: approx. 90 minutesat 30°C and with 85% of humidityBAKING: 220/210°C, approx.for 45 minutes with steam, last10 minutes with open valve

MAIN DOUGH:

Biga 9.000 g

Durum wheat flour 5.000 g

Water 7.000 g

Salt 200 g

INSTRUCTIONS:Knead for 10 minutes at the firstspeed and for 5 minutes at thesecond. After the dough hasrested, cut it in pieces and mould to taste. After proofing bake with steam.The recipe must be adapted tothe technique and tools used.

LINE FULLY ACTIVE ideal for indirect dough process

EVIVA Bread and yeast doughs 6271 10% 5 kg

LIPARI Pizza, Focaccia, Stirata 6274 10% 5 kg

LINE ACTIVE ideal for indirect dough process

MAGNO Bread and yeast doughs 6158 5% 750 g*

LINE INACTIVE ideal for direct dough process (or indirect)

OPTIMO Medium to large bread 6163 5% 15 kg

FORTIS Medium to small bread 6162 5% 15 kg

LINE INACTIVE + DRY YEAST ideal for direct dough process (or indirect)

FINUM Bread and yeast doughs 6161 4% 750 g*

PONZA Pizza, Focaccia, Stirata 6216 4% 750 g*

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Products with lievito madrefor aromatic bread and pizza.

EVIVA WITH DURUM WHEAT FLOUR

7.000-8.000 g

Semi-finished product for theproduction of medium to largepieces with active lievito madre,containing active yeasts andlactobacilli. 10% concentratedpremix.

INGREDIENTS Dried lievito madre (naturalyeast) made of plain wheatflour.

BASIC RECIPEBIGA (pre-dough)

Soft wheat flour red 5.000 g

Water 3.000 g

Eviva 1.000 g

Please consider a gentle dough processing with lievito madre and work with little pressure so that the open-pored crumb structure is maintained.

*As of autumn 2020 in 1 kg format

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Main ingredients Article Unity

I TRE FARRIFor the production of mediumpieces. Only add water, yeastand salt.

SPELT FLOURS 55% (SPELTA, EINKORN, EMMER), WHOLEMEAL SPELT FLOUR 35%, RYE FLOUR, DRIED LIEVITO MADRE (NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR.

6279 15 kg

LIEVITO EVAMADRE

FLUFFY RYEFor the production of mediumpieces. Only add water, yeastand salt.

RYE FLOUR 75%, PLAIN WHEAT FLOUR, DRIED LIEVITO MADRE (NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR.

6278 15 kg

LIEVITO EVAMADRE

DEL COLLE BIO BASIC

For the production ofmedium pieces. 50%concentrated premix.

ORGANIC PLAIN WHEAT FLOUR, ORGANIC SEEDS (SUNFLOWER SEEDS, SESAME, FLAXSEED) 31%, ORGANIC DRIED LIEVITO MADRE (NATURAL YEAST) MADE OF ORGANIC PLAIN WHEAT FLOUR, ORGANIC RYE FLOWER, ORGANIC MELTED BARLEY FLOUR, ORGANICOATS FLOUR, ORGANIC BARLEY FLOUR.

4034 15 kg

LIEVITO EVAMADRE

FULL FLAVOURED CIABATTA BIO BASIC


ORGANIC STRONG WHEAT FLOUR, ORGANIC SEEDS (SUNFLOWER SEEDS, SESAME, FLAXSEEDS) 13%, ORGANIC DRIED LIEVITO MADRE (NATURAL YEAST) MADEOF ORGANIC PLAIN WHEAT FLOUR,ORGANIC SOY GRITZ, ORGANIC RYE FLOUR, ORGANIC SOFT WHEAT FLAKES, ORGANIC MELTED FLOURS (RYE, BARLEY).

4035 15 kg

LIEVITO EVAMADRE

GRANSEMOLA BIO BASIC


ORGANIC DURUM WHEAT FLOUR 70%, ORGANIC PLAIN WHEAT FLOUR, ORGANIC DRIED LIEVITO MADRE (NATURAL YEAST)MADE OF ORGANIC PLAIN WHEAT FLOUR.

4036 15 kg

LIEVITO EVAMADRE

LINE INACTIVE NEW baking mixes with inactivelievito madre for aromatic bread.

Other baking mixes for delicious breads with inactive lievito madre natural yeast. Only add water, yeast and salt.

Product name and main ingredients Article

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AVENAMIX6034PLAIN WHEAT FLOUR, DRIED LIEVITO MADRE (NATURAL YEAST) MADE OF

PLAIN WHEAT FLOUR, OAT FLAKES, SOY FLOUR.

FULL FLAVOURED CIABATTA6047PLAIN WHEAT FLOUR, DRIED LIEVITO MADRE (NATURAL YEAST) MADE

OF PLAIN WHEAT FLOUR, SEEDS 6,5% (SUNFLOWER SEEDS, SESAME, FLAXSEEDS), SOY GRITZ, WHEAT FLAKES, MALTED FLOURS (RYE, BARLEY).

CRUNCHY MAIS6033PLAIN WHEAT FLOUR, DRURM WHEAT FLOUR, EXTRUDED CORN 10%,

SUNFLOWER SEEDS, DRIED LIEVITO MADRE (NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR, SEA SALT.

DEL COLLE6166SOFT WHEAT FLOUR, SUNFLOWER SEEDS, SESAME, FLAXSEEDS, DRIED

LIEVITO MADRE (NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR, RYE FLOUR, MALTED FLOURS (BARLEY, WHEAT), OAT FLOUR, BARLEY FLOUR.

DEL MASO6165SOFT WHEAT FLOUR, RYE SOURDOUGH IN POWDER, DRIED LIEVITO MADRE

(NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR, VEGETABLE FIBRE, MALTED BARLEY FLOUR.

SPELT & GRANOLA

6024SPELT FLOUR 54%, MUESLI 37% (SULTANA, NUTS (HAZELNUT, WALNUT), SEEDS (PUMPKIN SEEDS, SUNFLOWER SEEDS), SPELT FLAKES), SUGAR, DRIED LIEVITO MADRE (NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR, YOLK POWDER, SALT, AROMA (BUTTER).

GRAN RUSTIK6021SOFT WHEAT FLOUR, SUNFLOWER SEEDS, SESAME, DRIED LIEVITO MADRE

(NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR, WHEAT FLAKES, SPELT FLAKES, WHEAT BRAN, SEA SALT, TOASTED RYE FLOUR.

OAT & BARLEY BREAD6099

WHEAT FLOUR TYPE 1, BARLEY FLOUR, OAT FLOUR, DRIED LIEVITO MADRE (NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR.

TURMERIC AND GINGER6223PLAIN WHEAT FLOUR, RYE FLOUR, DRIED LIEVITO MADRE (NATURAL YEAST)

MADE OF PLAIN WHEAT FLOUR, TURMERIC 1,1%, GINGER 0,3%, FLOUR TREATMENT AGENTS: ASCORBIC ACID, ALPHA-AMYLASE.

PUMPKIN SEED BREAD6072PLAIN WHEAT FLOUR, SEEDS (PUMPKIN SEEDS 13%, SUNFLOWER SEEDS),

SOY GRITZ, DRIED LIEVITO MADRE (NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR, MALTED FLOURS (RYE, WHEAT).

BREAD OF THE ANDES

6098SOFT WHEAT FLOUR, SEEDS 19% (CHIA SEEDS, SUNFLOWER SEEDS, QUINOA, SESAME), DURUM WHEAT SEMOLINA, QUINOA FLOUR, 4%, DRIED LIEVITO MADRE (NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR, AMARANTH FLOUR 3%, SALT, TOASTED RYE FLOUR.

PANE DI CAMPAGNA SCURO6013PLAIN WHEAT FLOUR, SEEDS (SUNFLOWER SEEDS, FLAXSEEDS, SESAME),

FLOURS (OAT, BARLEY, RYE), DRIED LIEVITO MADRE (NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR, SALT, MALTED BARLEY FLOUR.

SUN BREAD6073PLAIN WHEAT FLOUR, SEEDS (SUNFLOWER SEEDS 15%, FLAXSEEDS), DRIED

LIEVITO MADRE (NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR, OAT FLAKES, SOY FLOUR, POTATO FLAKES, RYE SOURDOUGH.

POWER KORN

6005TOASTED SOY GRITZ, PLAIN WHEAT FLOUR, DURUM WHEAT FLOUR, FLAXSEEDS, DRIED LIEVITO MADRE (NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR, SUNFLOWER SEEDS, MALTED FLOURS (RYE, BARLEY), AMARANTH, EMULSIFIER: SUNFLOWER LECITHIN, QUINOA FLOUR, RYE SOURDOUGH IN POWDER.

RUSTICALE6029PLAIN WHEAT FLOUR, SOY GRITZ, SEEDS (FLAXSEEDS, SUNFLOWER SEEDS),

DRIED LIEVITO MADRE (NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR, EXTRUDED WHEAT, WHEAT GRITZ, MALTED FLOURS (BARLEY, RYE), SALT.

SOY MIX6037PLAIN WHEAT FLOUR, TOASTED SOY GRITZ, DRIED LIEVITO MADRE

(NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR, SOY FLOUR, RYE SOURDOUGH IN POWDER.

PURE SPELT6026SPELT FLOUR 84%, SPELT GRITZ 10%, SALT, DRIED LIEVITO MADRE (NATURAL

YEAST) MADE OF PLAIN WHEAT FLOUR, EXTRUDED SPELT FLOUR 1%, RYE SOURDOUGH IN POWDER, EMULSIFIER: SUNFLOWER LECITHIN.

CORN AND OAT MIX

6035SOFT WHEAT FLOUR, OAT FLOUR 8%, CORN FLOUR 7%, DRIED LIEVITO MADRE (NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR, FLOUR TREATMENT AGENTS: ASCORBIC ACID, ALPHA-AMYLASE.

GRANSEMOLA6028DURUM WHEAT FLOUR, SOFT WHEAT FLOUR, DRIED LIEVITO MADRE

(NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR, SEA SALT.

MOUNTAIN BREAD6002PLAIN WHEAT FLOUR, RYE FLOUR, BRAN (WHEAT, RYE), DRIED LIEVITO

MADRE (NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR, SALT, TOASTED RYE FLOUR.

Product name and main ingredients Article

WHOLE SPELT BREAD6022WHOLE GRAIN SPELT FLOUR (41%), SPELT FLAKES (20%),SUNFLOWER SEEDS,

RYE FLOUR, SUGAR, RYE SOURDOUGH IN POWDER, DRIED LIEVITO MADRE (NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR, SALT, MILK POWDER.

MERANO NUT BREAD

6020SOFT WHEAT FLOUR, RYE FLOUR, DRIED LIEVITO MADRE (NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR, NUTS 7% (WALNUT, HAZELNUT), SOY (GRITZ AND FLOUR), RYE FLAKES, SALT, EMULSIFIER: SOY LECITHIN, SPICES, RYE SOURDOUGH IN POWDER, MALTED FLOURS (RYE, BARLEY), ROASTED RYE FLOUR.

TYROLEAN DARK BREAD6025PLAIN WHEAT FLOUR, RYE FLOUR, DRIED LIEVITO MADRE (NATURAL YEAST)

MADE OF PLAIN WHEAT FLOUR, RYE SOURDOUGH IN POWDER, SALT, MALTED FLOURS (RYE, BARLEY), ROASTED RYE FLOUR.

PRONTO PANE SEGALE

6083STRONG WHEAT FLOUR, RYE FLOUR (5%), RYE FLAKES (3,8%), DRIED LIEVITO MADRE (NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR, SALT, MALTED BARLEY FLOUR, MALTED RYE FLOUR (1%), RYE SOURDOUGH IN POWDER (0,5%), TOASTED RYE FLOUR (0,5%).

SIX GRAINS

6042PLAIN WHEAT FLOUR, RYE FLOUR, YELLOW MILLET, OAT FLAKES, RYE SOURDOUGH IN POWDER, FLAX SEEDS, BARLEY GRITZ, RYE GRITZ, DRIED LIEVITO MADRE (NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR, SALT, SESAME, MALTED FLOURS (RYE, BARLEY), WHEAT STARCH, MAIS FLOUR.

TARTARUGA NERA

6074STRONG WHEAT FLOUR. SEEDS (SUNFLOWER SEEDS, SESAME, LINSEEDS), DRIED LIEVITO MADRE (NATURAL YEAST) MADE OF PLAIN WHEAT FLOUR, BARLEY FLOUR, SALT, OAT FLOUR, WHEAT SOURDOUGH, MALTED BARLEY FLOUR, EMULSIFIER: RAPESEED LECITHIN, MALTED RYE FLOUR, TOASTED RYE FLOUR.

VENOSTINI (without lievito madre)6051

STRONG WHEAT FLOUR, RYE FLOUR, CORN STARCH, SEA SALT, WHOLEMEAL RYE SOURDOUGH IN POWDER, SPICES.


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VOILÀ CREAM Crème pâtissière,cold

preparation method6184 ¬ 10 kg

SISSY NOCCIOLA Plumcake, muffins,nut cake 6280 100% 15 kg

3. PATISSERIE

SPONGE CAKE Sponge cake, poundcake, sponge rolls 6153 30% 15 kg

GRAN SFOGLIA Puff pastry6155 30% 15 kg

SISSY Plumcake, Muffins,pound cake 6154 100% 15 kg

MAESTRO CREAM Crème pâtissière, hotpreparation method 6183 ¬ 10 kg

MANDORGLASSA Icing with almonds for pastries, e.g. traditional Easter cake named Colomba

6194 ¬ 15 kg

MORE BAKING MIXES FOR PATISSERIE

Product name Ideal for Article Dosage Unity

GRAN LIEVITATI Plain wheat flour Special raised pastries (Panettone) 6134 15 kg

SPECIAL PASTRY FLOURS

SFOGLIE Soft wheat flour Puff pastry, croissants, etc. 6137 15 kg

BISCOTTO Soft wheat flour Cookies, plumcake, etc. 6148 15 kg

MANIA SPELT & MUESLI Spelt flour, dried fruits, seeds

Biscuits, shortbread, plumcake, etc.

1041 15 kg

ALLELUIA Corn, millet and oat flour Cookies, short pastry etc. 1042 15 kg

LINE FULLY ACTIVE ideal for indirect dough process

EUFORIA Panettone, Pandoro, Colomba ... 6272 20% 5 kg

ALBA Croissant, Brioche ... 6273 20% 5 kg

LINE ACTIVE ideal for indirect dough process

REGINA Panettone, Pandoro, Colomba ... 6156 70% 15 kg

BRIOSA Croissant, Brioche ... 6157 100% 15 kg

LINE INACTIVE ideal for direct dough process (or indirect)

DIVINA Panettone, Pandoro, Colomba ... 6149 70% 15 kg

PLAISIR Croissant, Brioche ... 6151 100% 15 kg

PLAISIR WHOLEMEAL Croissant, Brioche ... 6152 100% 15 kg

PLAISIR SPELT Croissant, Brioche ... 6202 100% 15 kg

Article Dosage Unity

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Our product lines for sweet bakeryproducts.

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With lievito madre natural yeast.For best baking results.

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4. GLUTEN FREE To produce gluten free bread and pastries is no bigdeal with Molino Merano by your side. Our bakingmixes are easy to handle and your final productswill be as delicious as traditional bakery goods.

GLUTEN FREE MIXFOR WHITE BREAD

Ideal for white bread withdifferent sizes and formats.

STARCH (CORN, RICE), RICEFLOUR, BUCKWHEAT FLOUR,VEGETABLE FIBRES.

15 kg 6096

Main ingredients Unity Article

GLUTEN FREE MIXFOR MULTIGRAINBREAD

Ideal for multigrainbread with different sizes and formats.

CORN STARCH, RICE FLOUR, BUCKWHEAT FLOUR, VEGETABLE FIBRES, SEEDS (LINEN,SUNFLOWER, SESAME), CORN FLOUR.

15 kg 6036

GLUTEN FREE MIXFOR PIZZA

Ideal for the preparation of pizzaand focaccia.

CORN STARCH, RICE FLOUR, BUCKWHEAT FLOUR, VEGETABLE FIBRES.

15 kg 6097

GLUTEN FREE MIX FORMUFFINS/PLUMCAKE

Ideal for the preparation ofmuffins, plumcake andsponge cake.

SUGAR, CORN STARCH, RICE FLOUR, TAPIOCA STARCH, CORN FLOUR, RAISING AGENTS: SODIUM HYDROGEN CARBONATE ANDPOTASSIUM TARTRATE, VEGETABLE FIBRES, SALT.

15 kg 6124

GLUTEN FREE MIXFOR SWEET YEASTDOUGHS

Ideal for the preparation ofbrioche, raised pastries, donuts etc.

CORN STARCH, SUGAR, RICE FLOUR,VEGETABLE FIBRE. 15 kg 6140

SOFT WHEAT FLOUR VIOLET W 360/380 25 kg 1003

SOFT WHEAT FLOUR GOLD W 300/320 25 kg 1002

SOFT WHEAT FLOUR BLUE W 260/280 25 kg 1011

SOFT WHEAT FLOUR RED W 230/250 25 kg 1001

SOFT WHEAT FLOUR MANITOBA W 390/410 25 kg 1006

PLAIN WHEAT FLOUR BLUE W 260/280 25 kg 1016

PLAIN WHEAT FLOUR RED W 220/240 25 kg 1014

PLAIN WHEAT FLOUR ORANGE W 210/230 25 kg 1043

STRONG WHEAT FLOUR W 220/240 25 kg 1007

AMABILE STRONG WHEAT FLOUR W 300/320 15 kg 1017

ADORATA STRONG WHEAT FLOUR W 300/320 15 kg 1018

FINE WHOLE WHEAT FLOUR 25 kg 5416

EXTRA FINE WHOLE WHEAT FLOUR 25 kg 5459

CRACKED COARSE WHOLE WHEAT 25 kg 5702

MEDIUM CRACKED WHEAT 25 kg 5703

FINE WHEAT BRAN 25 kg 5706

COARSE WHEAT BRAN 25 kg 5707

FINE WHEAT SEMOLINA 25 kg 5500

WHEAT GERM 25 kg 5709

WHEAT GRAIN 25 kg 5303

5. RAW MATERIALS

WHEAT |

RYE |

RYE FLOUR TYPE 0 25 kg 1020




COARSE BRAN WHOLE RYE FLOUR 25 kg 5414

FINE MILLED WHOLE RYE FLOUR 25 kg 5078

CRACKED MEDIUM WHOLE RYE 25 kg 5701

CRACKED COARSE WHOLE RYE 25 kg 5700

RYE GRAIN 25 kg 5304

Unity Article

The specification of the wheatflours’ w-value correlates with the gluten content and thus the starch of the flour:<180 weak250 middle>320 strong

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WHITE SPELT FLOUR 25 kg 5400

FINE WHOLE SPELT FLOUR 25 kg 5402

COARSE WHOLE SPELT FLOUR 25 kg 5403

LA CHIARA NOBILE WHITE SPELT FLOUR 15 kg 1074

LA NOBILE SPELT FLOUR TYPE 1 15 kg 1075

CRACKED WHOLE SPELT 25 kg 5331

SPELT SEMOLINA 25 kg 5512

SPELT GRAIN 25 kg 5300

PEARLED SPELT 25 kg 5306

UNRIPE SPELT GRAIN25 kg 5513

6x1 kg 5145

ORGANIC KAMUT® KHORASAN WHEAT FLOUR 25 kg 3250

ORGANIC KAMUT® KHORASAN WHEAT WHOLE GRAIN FLOUR 25 kg 3252

REMILLED DURUM WHEAT SEMOLINA 25 kg 5520

DURUM WHEAT SEMOLINA 25 kg 5510

COARSE DURUM WHEAT SEMOLINA 25 kg 9211

FINE BUCKWHEAT FLOUR 25 kg 5417

COARSE BUCKWHEAT FLOUR 25 kg 5419

DARK WHOLE BUCKWHEAT FLOUR 25 kg 5420

WHITE BUCKWHEAT FLOUR5 kg 5058

25 kg 5083

BUCKWHEAT GRITS 25 kg 5310

BUCKWHEAT 25 kg 5305

WHOLE BARLEY FLOUR 25 kg 5422

BARLEY GRITS 25 kg 5323

BARLEY 25 kg 5307

PEARLED BARLEY 25 kg 5308

SPELT |

DURUM WHEAT |

BARLEY |

OAT FLOUR 25 kg 5404

OAT BRAN 25 kg 5330

OAT GRAINS 25 kg 5302

OAT |

CHESTNUT FLOUR 25 kg 5427

CHESTNUT |

CHICKPEA FLOUR5 kg 5087

25 kg 5095

CHICKPEA |

CHIA25 kg 5136

4x2,5 kg 5236

CHIA |

FINE YELLOW CORN FLOUR 25 kg 5411

MEDIUM COARSE YELLOW CORNMEAL 25 kg 5530

COARSE YELLOW CORNMEAL 25 kg 5531

WHITE CORN FLOUR 25 kg 5412

CORN |

YELLOW MILLET FLOUR5 kg 5080

25 kg 5092

YELLOW MILLET 25 kg 5301

MILLET |

QUINOA FLOUR5 kg 5084

25 kg 5119

QUINOA 25 kg 5118

RED QUINOA 25 kg 5162

QUINOA |

RICE FLOUR 25 kg 5430

RICE |

BUCKWHEAT |

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FINE OAT FLAKES 25 kg 5001

COURSE OAT FLAKES

25 kg 5000

4x2 Kg 5320

6x500 g 5096

SPELT FLAKES 25 kg 5010

WHEAT FLAKES 25 kg 5003

CORN FLAKES 25 kg 5005

BARLEY FLAKES 25 kg 5004

POTATO FLAKES 25 kg 5008

RICE FLAKES 25 Kg 5006

RYE FLAKES 25 kg 5012

MALTED RYE FLAKES 25 kg 5014

SOY FLAKES 25 kg 5007

WHOLEGRAIN MUESLI 25 kg 5906

ANISE 25 kg 5241

CORIANDER WHOLE 25 kg 5220

CORIANER GROUND 25 kg 5221

CUMIN 25 kg 5202

FENNEL 25 kg 5210

MIXED SPICES 25 kg 5250

FENUGREEK 2,5 kg 5230

WHEAT STARCH 25 kg 5901

CORN STARCH 25 kg 5899

MALT FLOUR 25 kg 5426

POTATO STARCH 25 kg 5429

WHEAT GLUTEN 25 kg 5903

WHOLE RYE SOURDOUGH 25 kg 5350

ROGANA 25 kg 5912

PRETZEL SALT 25 kg 5803

LYE SOLUTION FOR PRETZELS 20 lt 5966

CEREAL DECOR 4x2,5 kg 6056

CROCCANTINO DECOR 20 kg 6189

FLAKES MIX 4x2 kg 5900

BLOSSOM DECOR 70 g 6066

CORN DECOR 4x1,5 kg 5515

BUCKWHEAT DECOR 6x750 g 5082

SEMI DECOR 4x2,5 kg 6016

MIX SEMI DECOR SINFONIA 4x2,5 kg 6141

SOLE DECOR 6x1 kg 5518

TUTTOGUSTO DECOR 25 kg 6190

PUMPKIN SEEDS (ORIGIN NON-EU) 25 kg 5170

STYRIA PUMPKIN SEEDS (ORIGIN AUSTRIA)25 kg 5160

6x750 g 5072

SHELLED WHITE SESAME 25 kg 5130

NATURAL SESAME25 kg 5140

6x750 g 5075

BROWN LINSEEDS25 kg 5110

6x750 g 5089

GOLDEN LINSEEDS 25 kg 5120

1ST QUALITY SUNFLOWER SEEDS25 kg 5101

6x750 g 5071

BAKERY SUNFLOWER SEEDS 25 kg 5100

POPPY25 kg 5150

4x2,5 kg 5054

SOY FLOUR 25 kg 5421

CRACKED SOY25 kg 5710

6x750 g 5141

SOY |

SEEDS

FLAKES

SPICES

OTHER BAKING INGREDIENTS

DECORATING MATERIALS

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We process more than 20 different types ofcereals with utmost attention. In doing so, we combine tradition with the principles of modern production processes. For your next masterpiece.

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MOLINO MERANO SRL Zona Industriale 7 39011 Lana (BZ), Italy T +39 0473 497 220 F +39 0473 497 238 [email protected]

our great ideas for your next masterpieces · 25-26°c ca. has rested, cut it in pieces dough rest:...

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