Pasticceria

Regina - with active natural yeast, without emulsifiers

PRODUCT LINE ACTIVEOur "queen" (from Italian "regina") when it comes to special mixes for traditional sweet yeast doughs like Panettone, Pandoro, Colomba etc. with a shelf life of min. 3 months. With lievito madre natural yeast with active yeasts. Thanks to our delicate production process, our fresh lievito madre can be dried in such a way that the powdered form is in no way inferior to the fresh one.Ideal for indirect dough process and natural proofing, without having to add yeast.Dosage: 70%.Advantages using our mix with lievito madre:>Clean label without emulsifiers>harmonious balanced mix>It increases fermentation stability and tolerance.>Open-pored and soft finished product>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.

15 kg

Divina - with natural yeast, without enzymes

PRODUCT LINE INACTIVEOur Divine mix (from Italian "divina") when it comes to special mixes for traditional sweet yeast doughs like Panettone, Pandoro, Colomba etc. with inactive lievito madre natural yeast. Baker's yeast can be added individually. An ideal mix, easy to handle with a minimum shelf life of three months. Dosage: 70%.Advantages using our mix with lievito madre:> without enzymes> for long (with pre-dough) or direct (with the addition of yeast) dough process> increases fermentation stability and tolerance.> open-pored and soft finished product> improves the flavour of products by enhancing the taste of the flour used.> prolongs the shelf life of a product.

15 kg

Organic Divina - with natural yeast, without enzymes and emulsifiers

Organic Divina - with natural yeast, without enzymes and emulsifiers

PRODUCT LINE INACTIVEBaking mix in organic quality for traditional sweet yeast doughs like Panettone, Pandoro, Colomba etc. with inactive lievito madre natural yeast. Baker's yeast can be added individually. An ideal mix, easy to handle. Dosage: 70%.Advantages using our mix with lievito madre:> clean label: without emulsifiers> for long (with pre-dough) or direct (with the addition of yeast) dough process> increases fermentation stability and tolerance.> open-pored and soft finished product> improves the flavour of products by enhancing the taste of the flour used.> prolongs the shelf life of a product.

15 kg

Mania - Spelt & Granola

Mania Spelt & Granola is a very special blend with fine white spelt flour, wholemeal spelt flour and spelt monococcum (einkorn). The fine flour composition is supplemented with flakes, nuts, dried fruits, pumpkin and sunflower seeds. Ideally suited for making very special pastries based on shortcrust, but also plumcake and yeast pastries.

15 kg

Alleluia - flour mix with maize, millet and oat

"Alleluia" is a special, flavourful flour composition from Molino Merano made from maize, millet and oat flour. Ideal for making sweet pastries based on shortcrust.

15 kg

Crema Maestro - hot preparation method

Optimally balanced starch mixture for a hot-stirred patisserie cream with a pleasant creamy consistency. Milk, sugar and egg are added individually.Application amount: 12-18% to the amount of milk.

10 kg

Spelt Plaisir

PRODUCT LINE INACTIVEFine baking mix for aromatic croissants, brioche etc. on spelt basis with inactive lievito madre natural yeast. Baker's yeast can be added individually.Dosage: 100%.Advantages using our mix with lievito madre:> for long (with pre-dough) or direct (with the addition of yeast) dough process> increases fermentation stability and tolerance.> open-pored and soft finished product> improves the flavour of products by enhancing the taste of the flour used.> prolongs the shelf life of a product.

15 kg

Gran Sfoglia

The ideal basic mix for the reliable production of even flaky puff pastry products. Flour and fat are added individually. Application quantity: 30%.

15 kg

Sissy Nocciola

Sissy Nocciola (Italian for 'hazelnut') is the perfect mix for the creation of sponge cakes, plum cakes, muffins etc. with delicate hazelnuts. Only add egg and sugar individually.Application quantity: 100%.

15 kg

Chestnut flour

weight: 5 kg

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.

5 kg

Chestnut flour

weight: 25 kg

25 kg

Crema Voilà - cold preparation method

Simply mix the mixture with cold water or milk and voilà - the fine pastry cream is ready. Application amount: 35-45% to the amount of milk or water.

10 kg

Estella vegan 15kg

PRODUCT LINE INACTIVE Special mix for vegan yeast doughs like Panettone, Pandoro, Colomba etc. with inactive lievito madre natural yeast. Baker's yeast can be added individually. An ideal mix, easy to handle with a minimum shelf life of three months. Dosage: 70%. Advantages using our mix with lievito madre: > for long (with pre-dough) or direct (with the addition of yeast) dough process > increases fermentation stability and tolerance. > open-pored and soft finished product > improves the flavour of products by enhancing the taste of the flour used. > prolongs the shelf life of a product.

15 kg

Finum - Natural yeast with dry yeast

PRODUCT LINE INACTIVE + DRY YEASTDried lievito madre natural yeast with baker's yeast for your perfect bread and sweet yeast pastries. "Finum" is produced by delicately drying our fresh lievito madre and contains the optimal metabolic products of the yeasts and lactobacilli, which optimally support dough leavening using baker's yeast making it possible to avoid any other additives.Supplemented with dried yeast, non-declarable, thermolabile enzymes and ascorbic acid for optimal fermentation and an attractive browned crust. Ideal for direct dough process.Dosage: 4% for bread.Advantages of combining lievito madre natural yeast with baker's yeast:> direct dough process> increases fermentation stability and tolerance.> open-pored and soft crumb> improves the flavour of products by enhancing the taste of the flours used.> prolongs the shelf life of a product.

12x1 kg

Gran Lievitati - soft wheat flour type 0

The ideal flour for seasonal leavened products like panettone, pandoro, colomba and other high-quality baked goods. The flour stands up for its elevated gluten content. Without ascorbic acid.W 350 - 390 | p/l 0,70 – 0,80 | water absorption > 55,0 % | stability > 10,0 min| wet glue > 34,0 %

15 kg

Sfoglie - soft wheat flour type 00

Our soft wheat flour Sfoglie ("sfoglie" - the Italian term for "puff pastry") is made from a special cuvée of wheat varieties and was developed for the production of crispy puff pastry and fragrant croissants. Without ascorbic acid.W 300-320 | p/l 0,55 – 0,75 | water absorption > 55,0 % | stability > 8,0 min | wet glue > 31,0 %

15 kg

Sponge cake

The ideal base for the quick and successful production of sponge cakes and roulades. Air inclusion of up to 65% possible. Flour, sugar and egg will be added individually.Dosage: 30%.

15 kg

Sissy

Sissy is the perfect mix for making sponge cakes, plum cakes, muffins etc. Only add egg and sugar individually.Application quantity: 100%.

15 kg

Plaisir

PRODUCT LINE INACTIVEFine baking mix for aromatic croissants, brioche etc. with inactive lievito madre natural yeast. Baker's yeast can be added individually.Dosage: 100%.Advantages using our mix with lievito madre:> for long (with pre-dough) or direct (with the addition of yeast) dough process> increases fermentation stability and tolerance.> open-pored and soft finished product> improves the flavour of products by enhancing the taste of the flour used.> prolongs the shelf life of a product.

15 kg

Biscotto - soft wheat flour type 00

Our "Biscotto" flour, which translates as biscuit flour, is produced by grinding selected wheat qualities to guarantee a pleasant crumbly bite when making short pastry. It is also the ideal wheat flour for plumcakes and sponge cakes. Without ascorbic acid.W 180-200 | p/l 0,55-0,75 | water absorption >55,0 % | stability > 4 min | wet glue >26,0 %

15 kg

Briosa

PRODUCT LINE ACTIVEThe ideal mix for croissants, brioche etc. with lievito madre natural yeast with active yeasts. Thanks to our delicate production process, our fresh lievito madre can be dried in such a way that the powdered form is in no way inferior to the fresh one.Ideal for indirect dough process and natural proofing, without having to add yeast.Dosage: 100%.Advantages using our mix with lievito madre:> increases fermentation stability and tolerance.> open-pored and soft finished product> improves the flavour of products by enhancing the taste of the flour used.> prolongs the shelf life of a product.> no need for baking agents.

15 kg

Spelt & Granola

This baking mix is ideal for spelt and muesli bread with lievito madre natural yeast. It convinces through fine spelt flour, nuts, seeds and dried fruits. Only add water, yeast and vegetable fat/butter.Dosage: 100%.> the mix contains a high percentage of nuts, sultanas and seeds.> easy processing guarantees time savings> maximum dough yield and increased water absorption> optimum fermentation stability thanks to the contained lievito madre> suitable for direct dough process

15 kg

Mandorglassa

Fine mixture for typical almond glaze for baked goods such as as the typical Italian Easter Dove "la Colomba". Just add albumin. Gives your baked goods a very special flavour.

10 kg

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