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.
Freshly ground into wholemeal bread, as a base for muesli and homemade porridge or cooked as risotto - whole spelt in organic quality from South Tyrolean farmers is versatile. Spelt has a nutty note and is very digestible. The aim of the 'Regiograno' project is to increase the cultivation of regional cereals and thus the regional added value in South Tyrol.
Organic 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.
Molino Merano yellow peeled millet from certified organic cultivation is ideal for cooking, for example as a tasty millet risotto. It is easily digestible and has a delicate, sweet flavour. Milled, it can be used as an ingredient for baking bread and to give a refined touch to muesli and smoothies.
Molino Merano organic quality gluten-free quinoa is perfect as a side dish for meat, fish or vegetables and is a tasty and nutritious alternative to rice, pasta and potatoes. Try it in a summer salad, or even in a casserole recipe or a stir-fry. The grains are rinsed well to remove the bitterness and then cooked for about 15 minutes. It is particularly suitable for those who avoid gluten in their daily diet.
These organic 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.
Organic 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.
Molino Tamanini's Contadino barley is ideal for 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 Tamanini's pearl barley is ideal for 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.
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.
Molino Merano organic, gluten-free hulled buckwheat grains are ideal as a risotto, side dish or in flans. If the grains are roasted, they have a nutty flavour and add an interesting note to desserts, salads and muesli. Ground buckwheat as a flour can be found in many regional specialities in the Alpine region.