These oat grains from Molino Merano are husked and steamed, highlighting their mild, slightly nutty flavour - perfect as a side dish, in soups, salads, casseroles as well as in addition to bread doughs.
Unripe spelt is obtained from half-ripened spelt by a special roasting process and is very tasty. Originally, unripe spelt arose from people's need - if weather conditions prevented a successful harvest, people would harvest the spelt while it was still unripe, dry it over a wood fire and thus preserve it. Today, green spelt is experiencing a renaissance due to its special aroma and is considered a "refined" spelt.
Gluten-free quinoa seeds from Molino Merano are suitable as a baking ingredient, for decorating bread and for mueslis. Quinoa is one of the staple foods of the mountain people of the Andes in South America. It was first cultivated on the high plateaus between 3,800 and 4,200 metres above sea level 5,000 years ago. The Incas called it "chisiya mama", "mother of all seeds".
Kamut® Khorasan is grown exclusively organically and has never been modified. This grain is an ancient grain, a cross between durum wheat and a wild form of wheat. The grains can be freshly milled into an appealing wholemeal flour. Kamut® is ideally suited for making fresh pasta, but also for bread and sweet baked goods. Advertising the use of Kamut® in any communication has to be confirmed by a licence.
The rye grain from Molino Merano impresses with its strong and spicy taste and is particularly suitable for grinding wholemeal flour as the basis for aromatic breads. Rye is particularly recommended for a balanced diet because it has a high proportion of dietary fibre. It also contains some vitamins of the B group as well as the minerals phosphorus, magnesium, potassium, calcium, which fulfil important functions for the human body.
The hulled buckwheat grains from Molino Merano are ideal as risotto, as a side dish or in casseroles. If the grains are roasted, they taste nutty and refine desserts, salads and mueslis as toppings. When milled into flour, buckwheat can be found in many regional specialities from the Alpine region.
These gluten-free chia seeds are considered a superfood! They contain a number of interesting nutrients, such as five times as much calcium as milk, more iron than spinach and many antioxidants. 100g of Chia seeds contain 34g fibre. Therefore, the seeds are considered as digestive and provide a lasting feeling of satiety. They also have a high protein content and about 30% fat, which scores with polyunsaturated fatty acids. Particularly suitable for all those who avoid gluten in their daily diet. The chia seeds are used as a baking ingredient, to decorate bread and in muesli mixtures.