The perfect mixture for making traditional Pusterer* breads. Rye flour and a touch of fennel and caraway give the bread its typical aromatic note. The Pusterer bread is perfect for the Marende (snack) in combination with cured ham and cheese. Simply add water to the mixture then be ready for the wonderful aroma coming from the oven. *Pusterer = typical in the Puster Valley in South Tyrol.
Pusterer bread is a real classic in South Tyrolean bakeries. In addition to the rather flat shape, fennel and caraway, which give the bread a slightly spicy note, are typical. The fact that the dough remains a little sticky is typical of the rye flour - simply flour it well before shaping.
The Tuttosemola mixture from Molina Meran is ideal for making typical Italian durum wheat bread. The high proportion of durum wheat flour gives baked goods a beautiful golden yellow colour and, thanks to our Lievito Madre natural yeast, they have a particularly aromatic taste. Just add water - easy to use, inspiring results!Molino Meran's durum wheat flour captivates with a delicately sweet aroma and an appealing golden colour, which comes from its increased content of carotenoids. Due to their antioxidant effect, these play an important role in human nutrition.
The ideal blend for sports enthusiasts! Protein-Fit combines high-quality wholemeal flour with oatmeal, nutrient-rich seeds and pulses. Best baked in a loaf tin and combined with a crunchy decoration, it enriches every bread basket and also scores as a protein and fibre-rich product with its convincing taste. Just add water and you’re good to go!
Protein is vital for us humans. As part of enzymes, hormones and the immune system, it is just as important for many processes in our body as for building muscles. Therefore, specific customers, such as athletes, are increasingly looking for protein-rich products, also in the baked goods sector, which is an appealing and also plant-based, i.e. vegan, alternative.
Fine sweet yeast pastry in no time! This mixture is incredibly versatile and ensures light and fluffy plaits and croissants. With our mixture, the fine-pored dough rises perfectly every time - making baking especially fun! Just add milk or water, 1 egg and 35g of butter or a vegetable alternative.
Only carefully selected raw materials go into Molino Meran’s fine baking mixes. The Lievito Madre natural yeast in the mix is produced by Molino Meran and is a natural, very mild wheat sourdough. Used in baked goods, our Lievito Madre natural yeast ensures natural proofing and improved digestibility.
An excellent mixture for the production of Venostini, the traditional South Tyrolean bread speciality called "Vinschgerlen". The proportion of rye flour, together with fennel and caraway give the bread its typical aromatic note. Vinschger Paarl - paired Vinschgerlen - are perfect for snacking on in combination with bacon and cheese, but it is also a real treat in the morning! Just add water to the dough and a delicious smell will come out of your oven in no time.
Molino Merano cereal bread mix is characterised by the wide variety of cereals it contains. In addition to wheat flour, you will also find rye flour, barley, oats and various seeds in this mix. For fresh, fragrant rolls with a particularly aromatic flavour thanks to the natural lievito madre yeast. Simply add water and a little olive oil to the mixture.
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.
Ideal mix for making soft, fragrant barley and oat bread. The mixture of wheat, barley and oat flour, lievito madre natural yeast and whole grain sourdough gives the buns a slightly stronger flavour. Easy to use, gives surprising results! Just add water.
Long live pizza! In the Molino Merano Pizza Mix you will find the finest soft and durum wheat flours and lievito madre natural yeast in a typically Italian combination! The result - an aromatic and digestible pizza. Simply add water and a little olive oil to the dough.
5 different cereals in one mixture! Finest soft wheat flour, the best Italian durum wheat flour and wholegrain spelt, oat, barley and rye flour meet our natural yeast for a delicious variety in pizza baking. The presence of our Lievito Madre natural yeast ensures a more digestible dough with a unique aroma and flavour, resulting in a fluffy inside and crunchy crust.
Just a few steps away from the perfect breakfast bread - you'll have no problem with Molino Merano's spelt and muesli bread mix! The spelt bread is enriched with dried fruits, seeds and nuts. All you need to do is add water and softened butter, let it rise in a warm oven, bake it, and voilà! A great start to the day!
High-quality spelt flour and lievito madre natural yeast give spelt buns a tasty, slightly nutty aroma. In just a few simple steps and with just the addition of water, you can bake really fragrant and crispy breads at home.
Just add water to the fine mixture and you will soon smell a wonderful aroma coming out of the oven. The hearty Tyrolean wholemeal bread is perfect for a warming snack or in the morning for anyone who loves its strong taste. The proportion of rye flour and wholemeal rye sourdough gives the bread its typical flavour. Easy to use, it will give surprising results!
The high-quality Pinsa mix was specially developed for making the typical Roman Pinsa. The Lievito Madre natural yeast from our own production gives the pastry an unmistakable aroma. Just add water, olive oil and salt to the mixture, top as desired and soon it will smell wonderful from the oven.