YOUR SUCCESS. OUR MISSION.


1. RESEARCH & DEVELOPMENT

The variety and quality of cereals is in our DNA. We work with the same determination to constantly develop new methods of processing high quality flour and exciting blends for our customers. Research and development is a fundamental pillar of our business, especially when it comes to lievito madre. In short, it is important that we value tradition and work in the name of innovation.

2. CONSULTANTS ALWAYS AT YOUR SIDE

We want you to create the best baked products with selected ingredients and the right recipes, which is why our team of bakery technicians are happy to support you. We organise training courses for our customers in their bakery or invite them to visit us with course topics ranging from: product optimisation and development, product demonstrations and tastings.

3. PANETARIUM

In this professionally equipped bakery studio, we welcome everyone to promote and strengthen knowledge on the production, sale and communication of handmade bakery products. And, exchange information and experiences with each other.
Why "Panetarium"? Simply because many things revolve around "bread". Furthermore, from our baking laboratory, as in a planetarium, you can see the starry sky - here on the last floor, our huge windows invite you to linger as you put your ideas in action.

FROM SCHÜTTELBROT TO CIABATTA


From a braid of leavened dough to Panettone. Molino Merano in South Tyrol. Where the German and Italian bread cultures mingle.
Bread

Gourmet knots

A variation on classic buns that are sure to catch your customers' eye: Decorated with our flake mix and made with nothing but water, flour and our Lievito Madre natural yeast.
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Bread

BREAD OF THE ANDES

Ideal for sweet and savory pastries, with quinoa flour and amaranth and rich in good seeds and nutrients
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Bread

DEL COLLE - Bio Basic

Baking mix with inactive lievito madre natural yeast for medium-sized bread.
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Sweets and pastries

Easter Dove "Colomba" with Regina

Regina - our lievito natural yeast for sweet leavened products
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Bread

Eviva

Active lievito madre natural yeast with active yeasts and lactobacilli
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Bread

I tre farri

With spelt, einkorn, emmer and lievito madre natural yeast - for direct dough process.
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Bread

Wheat loaf with natural yeast Magno - with pre-dough

Without adding baker’s yeast.
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Bread

Fluffy rye

With inactive lievito madre natural yeast. For the production of medium pieces.
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Bread

Ciabatta Finum

With inactive lievito madre natural yeast. For an open-pored and soft crumb and unique flavours.
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Sweets and pastries

Panettone Divina

Fluffy and soft! With inactive lievito madre natural yeast – just add 1 g of yeast for excellent results.
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