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.
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.
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.
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.
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.
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.
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 %
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 %
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 %
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.
"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.
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.
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.
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.
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.