MOLINO MERANO
The cereal specialists for 600 years.
FERMENTED BRAN
A RANGE WITH EXCELLENT ORGANOLEPTIC PROPERTIES AND VOLUME.
At our mill, we grind over 20 varieties of cereals and produce our Lievito Madre Natural Yeast according to tradition. Through a gentle drying process, our Lievito Madre Natural Yeast is reduced to powder, preserving all its distinctive qualities.
Our passion for fermentation led us, after years of research and development, to create a product line with fermented bran, two fermented bran yeasts and a flour with fermented bran. The bran part of the grain, rich in fibre and mineral salts, usually discarded during the production of refined flour, is fermented to create new products. These are ideal for bread and bakery products with a higher fibre content than traditional products, giving them a unique and individual character. By fermenting the bran, bread and bakery products acquire excellent structure, volume and texture.
THE ADVANTAGES OF FERMENTED BRAN
PLEASING TASTE AND FRAGRANCE
SPECIAL SENSORY RESULTS
HIGH DIGESTIBILITY
EXTENDED SHELF-LIFE
TYPICAL ACIDITY OF LONG FERMENTATION
A NEW ERA OF BAKING
USING PRODUCTS WITH FERMENTED BRAN FROM MOLINO MERANO.
“After years of research, Molino Merano introduces a range of fermented bran products ideal for bread and bakery goods. These products offer processing flexibility, allowing modern approaches and creative experiments in bread-making.
Discover the versatility of Molino Merano’s fermented brand products and be inspired by the new frontier of baking.”
A NEW ERA OF BAKING
USING PRODUCTS WITH FERMENTED BRAN FROM MOLINO MERANO.
“After years of research, Molino Merano introduces a range of fermented bran products ideal for bread and bakery goods. These products offer processing flexibility, allowing modern approaches and creative experiments in bread-making.
Discover the versatility of Molino Merano’s fermented brand products and be inspired by the new frontier of baking.”
THE INNOVATIVE FERMENTED BRAN PRODUCTION PROCESS.
DIRECTLY FROM OUR MILL, IN ALTO ADIGE, FOLLOWING THE STRICT STANDARDS OF OUR RENOWNED LIEVITO MADRE NATURAL YEAST.
The heart of our innovation lies in the unique production process we adopt, extending it to our Lievito Madre Natural Yeast, directly at our mill. Every day, with passion and dedication, we refresh our Lievito Madre using bran instead of flour. This process gives our fermented bran an unprecedented quality and nutritional value.
After 36 hours of levitation and several refreshments, the fermented bran is thermostabilised and dried, following the same process as for our Lievito Madre Natural Yeast. This allows us to make the most of the nutritional elements often discarded in the production of refined flour. The result is a new and innovative product that brings significant nutritional benefits to baked goods and gives them exceptional character and structure.
FERMENTED BRAN.
ILLUSTRATED BY OUR R&D MANAGER, MARCO PICETTI.
FERMENTED BRAN: WHY ADD IT TO YOUR BAKING?
SIX REASONS FOR CHOOSING OUR FERMENTED BRAN PRODUCTS.
INCREASED CONTENT OF FIBRE
The addition of fermented bran to baked goods increases the amount of fibre, making them even more nutritious than wholegrain goods.
TYPICAL ACIDITY OF LONG FERMENTED BREAD
The fermentation of the bran gives the bread, also with short fermentation, the characteristic touch of acidity reminiscent of long levitation.
INCREASED AVAILABILITY OF MINERALS
The fermentation of bran reduces the anti-nutrients present in wholegrain products, enhancing the bioavailability of minerals.
EXTENDED SHELF-LIFE
The fermentation of bran increases acidity and lowers pH, thus extending the shelf life of products.
OUTSTANDING VISUAL RESULTS
The fermentation of bran gives bread and bakery products a unique structure, with a soft, open crumb and an attractive colour.
HIGH DIGESTIBILITY
The fermentation of bran breaks down the fermentable components of carbohydrates, making the products easier to digest.
OUR LIEVITO MADRE NATURAL YEAST
BALANCED AND PERFECT FOR EVERY BAKING PROFESSIONAL
The correct balance of yeast and lactic acid bacteria ensures the stability and balance of the yeast, guaranteeing perfect, consistent results every time.
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OUR LIEVITO MADRE NATURAL YEAST
BALANCED AND PERFECT FOR EVERY BAKING PROFESSIONAL
The correct balance of yeast and lactic acid bacteria ensures the stability and balance of the yeast, guaranteeing perfect, consistent results every time.
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FERMENTED BRAN: THE PERFECT PRODUCT FOR EVERY MASTER.
TO MEET THE VARIOUS MARKET REQUIREMENTS, WE HAVE CREATED SEVERAL PRODUCT LINES TO ENSURE MAXIMUM CREATIVITY AND SATISFACTION.
OUR RECIPES FOR YOUR CLIENTS.
RECIPES SPECIFICALLY DESIGNED BY OUR TECHNICIANS USING OUR YEASTS TO ENRICH YOUR OFFER.
CIABATTA WITH GRANOFERM
CIABATTA WITH PEGASO
BAGUETTE WITH ATENA
WHO IS MOLINO MERANO?
THE CEREAL EXPERTS FOR OVER 600 YEARS
Today, like in the past, we reflect our passion for cereals and their traditional processing, combined with future-oriented production.
We are continuously broadening our product range with innovative mixtures and lievito mader natural yeast to ensure the success of your recipes.
GET IN TOUCH WITH US!
Do you wish to source the right professional ingredients or find the supplier nearest to your business? Perhaps you would like to be contacted by us for specific requests?
ALWAYS UP TO DATE
New ingredients, new recipes, new techniques: the world of cereals and baking, pastry and pizza is constantly evolving. Don’t miss out on the latest news and tips from industry professionals
