THE MILL AND ITS FINE IDEAS

1985, the year in which Molino Merano is born and yet, our roots go back much further. Because the von Berg family looks back with pride on 600 years of milling tradition in Ansbach, Bavaria.

Today, as in the past, we bear witness to our special passion for grain and its traditional processing, which we skillfully combine with the principles of progressive production: we carefully select the grain, constantly invest in cutting-edge equipment, control the entire production process and constantly focus on the needs of our customers. These have always included professionals in the bakery sector as well as end consumers in Italy and abroad.
Developing our range of products with innovative and delicious baking mixtures, especially with our lievito madre is a matter close to our hearts. This is what we at Molino Merano stand for – “we grind great ideas” for your baking success.

Milestones of the Merano Mill

Once upon a time.
The Pobitzer Mill, in the historical town of Merano, has been an institution for several centuries. After the transfer to Lana in the 1980's, the mill was taken over by the von Berg family.
1985
Our brand "Molino Merano" is born, with a limited, fine selection of the very best flour.
1990
The company is now Certified Organic and we invest in a special mill to grind rye.
2000
With the acquisition of "Molino Tamanini" in Trento, our range of products for end users expand.
2003
A new flour mixing plant gives further possibilities to create mixtures for bakery products.
2005
The “IFS Certification” also confirms we meet international standards.
2010
The new bakery-lab opens for product development and quality assurance.
2011
Solar energy now supports the mill with 150 kW! Our brand "Regiograno" puts the spotlight on rye and spelt from South Tirol
2014
A new milling plant is built, dedicated in particular to wholemeal flour.
2018
"Farinarium", our retail shop, opens! The laboratory is expanded, a new plant for small packages, a mixing plant and a third mill bring us further technical advancement.
2019
Over 46 employees form part of our team.
2020
The fully automated high-bay warehouse greatly improves quality and storage capacity. New offices and the "Panetarium" Bakery Workshop are under construction.