The gluten-free yellow millet flour from Molino Merano has a slightly nutty taste and a very fine granulometry (< 500 mµ). When mixed with other flours, it is particularly suitable for sweet and savoury baked goods.
The fine, golden shimmering durum wheat flour is grinded from selected durum wheat semolina using a special Italian milling technique. Molino Merano's remilled durum wheat semolina captivates with a delicately sweet aroma and an appealing yellow colour, which it owes to the high content of carotenoids. Thanks to their antioxidant effect, these play an important role in human nutrition. The flour is ideal for preparing pasta, pizza and the typical Italian breads such as ciabatta.
The chestnut flour from Molino Merano convinces with its sweet aroma and the slightly earthy note of chestnuts. It confers a fine chestnut flavour to your baked goods such as breads and biscuits, as well as pasta or gnocchi. We recommend using approx. 30% of the flour quantity, or more for a more intense flavour. This product achieved by grinding dried and shelled chestnuts.
This special spelt flour, La Nobile, meaning "the noble one", has a high bran content and has been milled according to a strict selection of best spelt grains. It convinces with versatility, its very aromatic aroma and an elevated gluten content, thus a high baking stability. The stippling of the bran gives the crumb a slightly brown tone. Suitable for bread, pizza, focaccia, croissants, muffins, plumcakes, brioches and puff pastry.
High quality flour from carefully selected wheat of the best quality. Suitable for direct dough. Fermentation time 10 to 12 hours. W 260 - 280 | p/l 0.55 - 0.65 | Water absorption > 55.0 % |Stability > 8 min | wet gluten > 31.0 %
Molino Merano quinoa flour has a fine granulometry (< 200 mµ) and is suitable for sweet and savoury baked goods when mixed with other flours. Like all gluten-free products from Molino Merano, it is processed in the company's own gluten-free mill.Although quinoa is considered a cereal, it is actually a pseudo-cereal that does not belong to the group of grasses (such as wheat, oats, rye). Nevertheless, a starchy flour is obtained from its seeds. Quinoa provides many valuable dietary fibres as well as unsaturated fatty acids and its mineral content is incomparably higher than that of other common grains.
This fine buckwheat flour gives numerous regional specialities from the Alpine region their special character - dumplings, the typical buckwheat cake with cranberry jam or the buckwheat roulade. The presence of husk gives it its typical greyish colour with fine black dots.
This yellow, gluten-free corn flour has a very fine grain size (< 250 mµ) and is ideally suited for the production of bread, sweet pastries, biscuits and pasta. There are different corn flours: "bramata", "fioretto" and "fumetto". The first, a coarser corn flour, is excellent for tasty polenta dishes. The second slightly less coarse (medium) flour is suitable for the preparation of delicate polenta dishes. The third fine corn flour is ideal for making sweets and biscuits. Corn is naturally gluten-free.
The royal class - our soft wheat flour type 00 violet is produced by grinding a special selection of the best European wheat grains. This high-quality flour is ideal for the production of pre-ferments, for ciabatta and other aromatic breads. Best suited for fermentation times around 16-18 hours and more. Without ascorbic acid.W 360 -380 | p/l 0,55 – 0,65 | water absorption > 55,0 % | stability > 9 min | wet glue >35,0 %
Molino Merano uses barley specially grown for its barley flour. The inedible part of the husk is removed and the grains are then ground. Barley flour, always in combination with other flours, is excellent for tasty breads. We recommend adding up to 20% to the total amount of flour. Also suitable for pasta or biscuit doughs.
Type 1 flour with fermented bran. Unique structure and aromatic notes in the finished product. Contains the same fibre content as wholegrain flour and highly digestible. Ideal for the preparation of bread and bakery products with a high fibre content but not only; the fermentation of the bran gives the product excellent structure, volume and an optimum texture.Dosage: 100% of flour weight.>Excellent volume and structure
>Pleasant taste and flavour
>Prolongs the shelf life of a product
>High fibre content