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Quinoa flour gluten free

weight: 7x400 g

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.

7x400 g

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White cornmeal gluten free

Molino Merano's high-quality white maize flour is ideal for the preparation of sweet and savoury baked goods in combination with other flours and the typical South Tyrolean "Muas". This speciality is made by boiling maize flour with water and milk and then melting it with melted butter. Particularly suitable for those who avoid gluten in their daily diet

7x500 g

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Organic wheat grain

weight: 10x1 kg

Soft grain, or wheat, is one of the most widely cultivated plant species on earth. Ideal for milling or as an ingredient in various recipes.

10x1 kg

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Baking mix wholemeal bread

This mixture is ideal for making wholemeal flake bread. Just add water. The recipe can be found on the packaging. Also suitable for use in a bread machine. Easy to use, with excellent results!

7x500 g

Soft weath flour type 0 no. 2

weight: 10x1 kg

Wheat flour type 0 no. 2 is a versatile flour. It is ideal for sponge cakes, tarts, biscuits, breadsticks, pasta, omelettes, spätzle, puff pastry, but also for fine leavened doughs with a rising time of up to 8 hours. W 180/219

10x1 kg

Rye flour type 0

weight: 10x750 g

The rye flour type 0 from Molino Merano is a very special product and stands out due to its very light colour. In South Tyrol, it is mainly used for the well-known "Schüttelbrot" and the "Vorschlagbrot" and is in principle ideally suited for all rye or mixed rye breads. This rye flour has a high enzyme activity, which is usual for the South Tyrolean baking culture, and can be processed into delicious rye bread without acidification. AE 800-1.000

10x750 g

Organic sesame

weight: 7x500 g

Organic sesame seeds in their shell from Molino Merano taste slightly nutty and can be used in many ways - as an ingredient in bakery products or as a decoration, in mueslis or muesli bars. The sesame seeds taste particularly intense when roasted. Sesame seeds contain up to 50 percent oil and 20 percent protein with many essential amino acids, as well as important B vitamins and calcium, magnesium, phosphorus and folic acid.

7x500 g

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Organic chickpea flour

Molino Merano organic chickpea flour has a slightly nutty taste and can be used in many ways as an ingredient in cooked preparations. It is considered to be very nutritious, especially because of its protein and mineral content and its low carbohydrate content. As a source of protein, it is particularly interesting for athletes and nutrition-conscious consumers.

7x500 g

Psyllium fibre

Psyllium seeds are the fruit of an ancient medicinal plant. Their husks contain so-called soluble fibres, which are particularly well known for their regulating effect on the gastrointestinal tract and are used in cases of both diarrhoea and constipation. Psyllium seed husks can absorb 50 times more water than their weight! They can be put into muesli, salads, smoothies or can be taken classically by simply mixing them with water - best always with 1-2 additional glasses of water afterwards.

7x200 g

Soft wheat flour Manitoba

Manitoba type 0 wheat flour is an ideal flour for all highly leavened doughs. It is used in the kitchen for long rising doughs, bread, brioche, pizza or sweet leavened doughs and doughs rich in fat (with butter, sugar, eggs, etc.) and is suitable for rising times of more than 32 hours. W 350/400

10x1 kg

Baking mix Crunchy Mais

These crispy corn bread rolls glow bright like the sun! This Molino Merano dough is made from soft and hard wheat flour as well as extruded maize and lievito madre natural yeast. Crispy and aromatic, it is suitable for both dinner and breakfast. Easy to use, it gives surprising results! Just add water.

7x500 g

Organic amaranth flour gluten free

weight: 7x350 g

This ancient South American grain is full of essential fatty acids and amino acids - especially lysine -, high-quality protein, calcium, iron and vitamins. Fine grain size. The organic amaranth flour is ideal in combination with other flours.

7x350 g

Organic spelt four

weight: 3x5 kg

This light-coloured organic fine spelt flour is a flour that can be used in many ways. It is ideally suited for making breads as well as pizza bases, pasta and pastries such as cakes and biscuits. Spelt has a slightly nutty note and is very digestible.Water absorption >56 % | stability > 2 min | wet glue >35,0 %

3x5 kg

Baking mix Pan Brioche

This mixture is ideal for preparing sweet leavened products such as brioche, plum cakes etc. Just add water and vegetable oil. The recipe can be found on the packaging. Also suitable for use in a bread machine.

7x500 g

Organic barley Regiograno

weight: 3x5 kg

This 'Regiograno' barley comes mainly from the Vinschgau Valley and is grown according to strict organic criteria. It is ideal for the traditional barley soup or a good barley risotto, but also as a warm ingredient for summer salads. Barley is easily digestible and is characterised by its high fibre content. Molino Merano products with the "Regiograno" logo only contain cereals from South Tyrolean farmers and are subject to extensive controls.

3x5 kg

Organic wholegrain spelt semolina

Molino Merano organic wholemeal spelt semolina is particularly valuable because it contains all the components of the cereal. Spelt semolina is ideal for flans, porridge, soups or desserts. Wholemeal spelt has a slightly fruitier taste and is a little more substantial than wheat semolina.

7x500 g

Organic spelt flour Regiograno

weight: 3x5 kg

Spelt flour made from high-quality cereals from South Tyrolean farmers! Fine, light-coloured spelt flour from organic farming can be used in many ways. It is particularly suitable for making light breads, cakes, pizza and pasta bases. Spelt has a nutty note and is very digestible

3x5 kg

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Coarse buckwheat flour

Buckwheat is a typical cultivated plant in South Tyrol, and its valuable flour can be found in many regional specialities of the Alpine region - in gnocchi, in the traditional cake with cranberry jam or in buckwheat rolls. The residue of the ground husk in the flour gives it its typical greyish colour with fine black spots. Buckwheat also gives pasta specialities a special nutty note. It can be mixed as desired with fine buckwheat flour.

7x500 g

Pearled spelt

Gentle pearling ensures that Molino Merano spelt grains retain their high nutritional value. Spelt grains can be prepared quickly and easily in the kitchen - they take about 20 minutes to cook. They can be used to prepare delicious risottos and salads, and are also ideal as a side dish for soups and stews.

7x500 g

Organic soft wheat flour type 0 no. 4

weight: 3x5 kg

Molino Merano organic soft wheat flour type 0 no. 4 is a flour that lends itself to many different uses! It is used in the kitchen for leavened dough, brioche, pizza, focaccia, bread and is suitable for rising times of 8 to 16 hours. It is produced from selected wheat grains from certified organic cultivation. W240/281

3x5 kg

Soft wheat flour type 00 no. 4

weight: 10x1 kg

Molino Merano soft wheat flour type 00 no. 4 is a flour that lends itself to many different uses! It is used in the kitchen for making leavened dough, brioche, pizza, focaccia, bread and is suitable for rising times of 8 to 16 hours. W 240/280

10x1 kg

Fenugreek

weight: 7x200 g

A strong aromatic aroma, reminiscent of fresh hay, and a slightly bitter note - is what characterises fenugreek, the typical bread spice in South Tyrol! Together with fennel, caraway and coriander, fenugreek is one of the most commonly used spices in the production of original South Tyrolean bread. Together they give each loaf of bread its unmistakable rustic taste.

7x200 g

Baking mix dark bread gluten free

An ideal mix for making gluten-free bread. Indulge in the hearty taste of dark bread loaves! Easy to use, gives surprising results! Suitable for those who avoid gluten in their daily diet.

7x500 g

Details

Fine buckwheat flour

The high-quality buckwheat flour can be found in many regional specialities of the Alpine region - in gnocchi, in the traditional cake with cranberry jam or in buckwheat rolls. The residue of the ground husk together with the flour gives it its typical greyish colour with fine black dots. Can also be used in pasta mixes!

7x500 g

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