MOLINO MERANO
The cereal specialists for 600 years.
GRANOFERM
THE FLOUR WITH EXCELLENT ORGANOLEPTIC AND VOLUME PROPERTIES TO UNLEASH YOUR CREATIVITY.
GRANOFERM is our type 1 flour enriched with fermented wheat bran, renowned for its high fibre content. The name ‘GRANOFERM’ comes from the acronym representing our unique process: refresh the mother yeast, with bran instead of flour, heat-stabilise it and dry it just as we do with our renowned Lievito Madre Natural Yeast. This method preserves the fibre- and mineral-rich part of the grain, normally lost in the production of refined flour, resulting in an innovative product.
Ideal for creative bakers, GRANOFERM offers the versatility to experiment and create unique and distinctive bakery products, enriching the offering with breads and other specialities with exceptional taste and texture.
OUR INNOVATIVE FERMENTED BRAN PRODUCTION PROCESS.
DIRECTLY AT OUR MILL IN SOUTH TYROL, FOLLOWING THE STRICT STANDARDS OF OUR RENOWNED LIEVITO MADRE NATURAL YEAST.
To produce GRANOFERM, we refresh the mother yeast with bran instead of flour. Afterwards, the bran is thermostabilised and dried just like our Lievito Madre Natural Yeast.
OUR INNOVATIVE FERMENTED BRAN PRODUCTION PROCESS.
DIRECTLY AT OUR MILL IN SOUTH TYROL, FOLLOWING THE STRICT STANDARDS OF OUR RENOWNED LIEVITO MADRE NATURAL YEAST.
To produce GRANOFERM, we refresh the mother yeast with bran instead of flour. Afterwards, the bran is thermostabilised and dried just like our Lievito Madre Natural Yeast.
HOW TO USE IT.
GRANOFERM IS A FLOUR WITH A VERY HIGH CONTENT OF FIBRE AND MUST BE TREATED ACCORDINGLY.
100%
FOR THE CREATION OF HIGH-FIBRE BREAD WITH EXCEPTIONAL STRUCTURES AND TEXTURES.
CUT
WITH FLOURS FROM OTHER CEREALS TO BROADEN THE OFFER AND CUSTOMISE PRODUCTS.
AROMATISE
TO CHARACTERISE AND DISTINGUISH THE OFFER.
FERMENTED BRAN. WHY ADD IT IN BAKING?
SIX REASONS FOR CHOOSING OUR FERMENTED BRAN PRODUCTS.
Discover how our fermented bran enhances your baking, allowing you to create bread and bakery products with high nutritional values while maintaining excellent structure, texture and volume.
FERMENTED BRAN. WHY ADD IT IN BAKING?
SIX REASONS FOR CHOOSING OUR FERMENTED BRAN PRODUCTS.
Discover how our fermented bran enhances your baking, allowing you to create bread and bakery products with high nutritional values while maintaining excellent structure, texture and volume.
GRANOFERM: THE SECRET TO A PERFECT, TASTY CRUST.
DISCOVER THE AUTHENTIC TASTE AND UNRIVALLED CRISPNESS OF FLOUR WITH FERMENTED BRAN.
“When it comes to GRANOFERM, there are many reasons why I get excited. The taste, smell and colour of the breadcrumbs are extraordinary, but what really wins me over is the crispness of the crust. GRANOFERM offers unique advantages and characteristics; it may be associated with wholemeal flours, but it is a very distant relative. Its distinguishing feature is its distinct aroma and taste, which make it incomparable with wholegrain flours.
I invite you to try GRANOFERM to discover the big difference it can make in your baking. It is an experience that will not disappoint you.”
GRANOFERM: THE SECRET TO A PERFECT, TASTY CRUST.
DISCOVER THE AUTHENTIC TASTE AND UNRIVALLED CRISPNESS OF FLOUR WITH FERMENTED BRAN.
“When it comes to GRANOFERM, there are many reasons why I get excited. The taste, smell and colour of the breadcrumbs are extraordinary, but what really wins me over is the crispness of the crust. GRANOFERM offers unique advantages and characteristics; it may be associated with wholemeal flours, but it is a very distant relative. Its distinguishing feature is its distinct aroma and taste, which make it incomparable with wholegrain flours.
I invite you to try GRANOFERM to discover the big difference it can make in your baking. It is an experience that will not disappoint you.”
GRANOFERM: EZIO MARINATO’S ADVICE.
THE WORLD BAKING CHAMPION EXPLAINS HOW BEST TO USE IT.
WHY USE 100% GRANOFERM?
EIGHT REASONS FOR CHOOSING GRANOFERM IN ITS PUREST FORM:
CLAIM
HIGH FIBRE CONTENT
GRANOFERM contains 9.5 g of fibre, which makes products using 100% GRANOFERM nutritionally comparable to wholegrain products.
EXCELLENT VOLUME AND STRUCTURE
The fermentation of the bran gives products their characteristic structure with a soft, open crumb.
INCREASED AVAILABILITY OF MINERALS
The fermentation of bran reduces the anti-nutrients normally found in wholegrain products, improving the bioavailability of minerals.
IMPRESSIVE VISUAL RESULTS
The fermentation of bran gives bread and bakery products unique visual results, characterised by an attractive colour and excellent texture.
TYPICAL ACIDITY OF LONG-FERMENTED BREAD
The fermentation of bran gives the bread, even with short fermentations, the characteristic sensory result of long levitation, with its typical touch of acidity.
PLEASING TASTE AND FRAGRANCE
During the bran fermentation process, the course and ‘woody’ flavour of the bran part of the grain is lost, which makes the taste and fragrance particularly pleasant.
EXTENDED SHELF-LIFE
The fermentation of the bran leads to an increase in acidity and a lowering of the pH, thus ensuring a prolonged shelf-life of the products.
HIGH DIGESTIBILITY
The fermentation of bran leads to the breakdown of the fermentable components of carbohydrates, thus making the products easier to digest.
IN COMBINATION WITH OTHER CEREALS TO CUSTOMISE YOUR OFFER.
GRANOFERM can be used in combination with other cereals such as durum wheat, spelt and rye.
The cuts can vary as desired, allowing you to customise your offer. Even if you only add a small amount of GRANOFERM to your dough (better never to go below 25% for bread), you can characterise and diversify your product.
IN COMBINATION WITH OTHER CEREALS TO CUSTOMISE YOUR OFFER.
GRANOFERM can be used in combination with other cereals such as durum wheat, spelt and rye.
The cuts can vary as desired, allowing you to customise your offer. Even if you only add a small amount of GRANOFERM to your dough (better never to go below 25% for bread), you can characterise and diversify your product.
THE PRODUCT
GRANOFERM is part of our FERMENTED bran flours line, ideal for the consistent and smooth production of a variety of baked goods with an unmistakable authentic taste, in both direct and retard fermentation processes.
GRANOFERM:
THE FLOUR WITH FERMENTED BRAN.
Type 1 flour, enriched with fermented soft wheat bran, ideal for bread and baked goods with unique flavour components, exceptional structures and textures, and highly digestible.
OUR RECIPES FOR YOUR CLIENTS.
RECIPES SPECIFICALLY DESIGNED BY OUR TECHNICIANS USING GRANOFERM TO ENRICH YOUR OFFER.
FRUIT LOAF WITH GRANOFERM
FARMER’S LOAF WITH GRANOFERM
ROUNDED GRISSINI WITH GRANOFERM
GET IN TOUCH WITH US!
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