Pizzeria - Molino Merano

SIROLO - for gluten-free pizza

For gluten-free pizza. SIROLO was developed to ensure that every bite of gluten-free pizza has the same delicious taste and inviting aroma as traditional pizzas. With SIROLO, the quality and flavour are guaranteed in every slice!

10kg

PONZA - SOFT WHEAT FLOUR TYPE 00 FOR SHORT PROOFING TIME

Wheat flour type 00 for a short leavenig time of 2-6 hours.

10kg

SALENTO - FOR LIGHTER PIZZA

For lighter pizzas. Our blend of wheat and rye flour combines the best of both worlds. The flour wheat gives the pizza a soft and fluffy crust, while rye adds a touch of robustness and a slightly rustic flavour.

10kg

LIPARI - WITH FERMENTED BRAN

Flour with fermented bran. With LIPARI, the dough will develop a honeycomb structure and a particularly crisp crust despite its high fibre content. The presence of our previously fermented bran not only increases the nutritional value of the finished product, but also gives it unique aromatic components, an attractive colour and makes it more digestible. The correct balance of the recipe makes it particularly suitable for all direct doughs where good extensibility is required.

10kg

POSITANO - FOR PROTEIN-RICH PIZZA

For protein pizzas. Our high-protein pizzas contain fewer carbohydrates than traditional pizzas, allowing you to enjoy a delicious meal without guilt. With our own sourdough starter, the crust will be light and easily digestible. These delicious creations are prepared using six different protein sources, ensuring complete and balanced nutrition.

10kg

Murano - Active Lievito Madre Natural Yeast for Pizza

MURANO, born from the meticulous drying of our Lievito Madre Natural Yeast, is presented as an exclusive ingredient specifically designed for pizzerias.This unique natural pizzeria component, based on Lievito Madre Natural Yeast, not only retains all the typical benefits of Lievito Madre Natural Yeast, but also enhances the flavour and nutritional value of the products derived from it. Its innovative formulation makes it an ideal companion for different stages of the production process, allowing flexible use in direct doughs, both at room temperature and at controlled temperatures (+4 °C to +8 °C).In addition, MURANO is specially designed to elevate the art of pizza making, stiratas and focaccias. Thanks to its innovative formulation, it is distinguished by its ability to impart structure to all types of pizza dough, ensuring remarkable alveolation, increased volume during baking, and fragrant, honeycombed crusts. The enhancement of aromas and flavours contributes to a superior gastronomic experience.Dosage: 100 %MURANO's innovative formulation has a number of significant advantages that affect both the production process and the final result:Increased stability and tolerance in production processes: MURANO's advanced formulation helps ensure greater stability and tolerance during different stages of production.Elasticity of dough and ease in rolling out: Thanks to its innovative composition, MURANO imparts elasticity to the dough, simplifying the rolling out process and ensuring flawless preparations.Better dough development: The use of MURANO promotes better dough development, positively affecting the texture and structure of the final product.Role as a natural improver: MURANO acts as a natural improver, bringing multiple benefits to the finished product without the addition of artificial additives.Aromatic and digestible pizzas, pinsas, and focaccias: MURANO's innovative formulation helps create products with a distinctive aroma and improved digestibility, enriching the dining experience.Pronounced alveolation and increased volume during baking: MURANO ensures pronounced alveolation and increased volume during baking. Characteristics sought in the products of the pizza world.Increased shelf-life: The advanced formulation helps improve and extend the shelf-life of finished products.Assurance of alveolated and fragrant crust: MURANO offers the assurance of an alveolated and fragrant crust, enriching the sensory experience of consumers in the context of pizzas, pinsas and focaccias.

10x1kg

ELBA - 3 CEREAL DUSTING FLOUR

Three-grain dusting with variable grain size. Used as a dusting, the grain size increases the crunchiness of the crust and enhances product fragrance. Reduced powdery consistency (when compared to white flour), resulting in a deeper golden crust.

10kg

LINOSA - SOFT WHEAT FLOUR TYPE 00 FOR MEDIUM PROOFING TIME

Wheat flour type 00 for a average leavenig time of 12-24 hours.

10kg

CAPRI - SOFT WHEAT FLOUR TYPE 00 FOR LONG PROOFING TIME

Wheat flour type 00 for a long leavenig time of more than 24 hours.

10kg

TAORMINA - FOR DELICIOUS PIZZA USING ANCIENT CEREALS

For delicate pizzas with ancient cereals. With TAORMINA, the dough will develop a surprisingly honeycombed crumb and a crust that is particularly crispy to the bite. The presence of our Lievito Madre natural yeast increases its taste and nutritional value. The correct balance of the recipe makes it particularly suitable for all doughs direct and indirect at controlled tempreatures where good extensibility is required.

10kg

NUMANA - FOR PINSA, PIZZA ALLA PALA AND FOCACCIA

For pinsa, pizza alla pala and focaccia. NUMANA has been carefully developed to ensure an irresistible crust with a perfect balance of crispness, taste and exceptional aromas. Our blend is highly versatile and perfectly suited to various preparations.

10kg

AMALFI - FOR RUSTIC PIZZA

For rustic pizzas. This blend is the favourite choice of traditional Italian pizza makers and is the secret behind our extraordinary pizza, with a rougher and more authentic texture. The presence of our Lievito Madre natural yeast increases flavour and nutritional value.

10kg

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