MOLINO MERANO
The cereal specialists for 600 years.
STABLE LIEVITO MADRE NATURAL YEAST
GUARANTEES END RESULTS IN KEEPING WITH TRADITION.
Natural yeast was the main form of leavening until the Middle Ages and its origins seem to go back to Ancient Egypt, where it occurred almost by accident, but today it is impossible to imagine the art of Italian baking without it. Mother yeast is a spontaneously fermented mixture of flour and water in which there is an indigenous and extremely complex spontaneous growth of different strains of lactic acid bacteria and yeasts.
Our Lievito Madre contains several families of wild yeasts (Saccharomyces and Candida) and lactic acid bacteria (plantarum, brevis, sanfranciscensis) that reproduce spontaneously with competitive and reciprocal growth. This spontaneous reproduction and the constant control by our microbiology laboratory ensure that these families remain balanced in their growth, guaranteeing the right balance between pH and acidity, thus ensuring the stability and balance of our yeast over time.
ELEMENTS
YEASTS
candida, saccharomyces ...
LACTIC ACID BACTERIA
plantarum, brevis, sanfranciscensis …
METABOLITES
different acids, etc.
MOLINO MERANO'S NATURAL YEASTS ADD MORE VALUE TO YOUR TIME.
LIEVITO MADRE NATURAL YEAST FOR TODAY’S CONTEMPORARY BAKING.
‘Thanks to Molino Merano’s Lievito Madre natural yeast, you can take your baking to a new level. Thanks to its experience, Molino Merano has produced a wide range of natural yeasts, giving us professionals with ideal yeasts for modern, contemporary baking that help us save time and manage our work better.
Don't spend long hours in the laboratory. Optimise your processes and gain time for yourself. Molino Merano - value your time and your successes!’
MOLINO MERANO'S NATURAL YEASTS ADD MORE VALUE TO YOUR TIME.
LIEVITO MADRE NATURAL YEAST FOR TODAY’S CONTEMPORARY BAKING.
‘Thanks to Molino Merano’s Lievito Madre natural yeast, you can take your baking to a new level. Thanks to its experience, Molino Merano has produced a wide range of natural yeasts, giving us professionals with ideal yeasts for modern, contemporary baking that help us save time and manage our work better.
Don't spend long hours in the laboratory. Optimise your processes and gain time for yourself. Molino Merano - value your time and your successes!’
The quality of our Lievito Madre natural yeast is guaranteed by a combination of endogenous factors, such as the flour, and exogenous factors, such as the production process. Furthermore, thanks to our in-house microbiology laboratory, we constantly monitor all parameters during the entire production process, thus ensuring a stable and high-performing product for our customers.
After 36 hours of leavening and several refreshes, the yeast produced in our factory is ready to be reduced to powder by a gentle drying process, thus maintaining its stability and balance.
HANDCRAFTED METHOD, CERTIFIED AND CONTROLLED PRODUCTION.
PRODUCTION TAKES PLACE IN OUR MILL, IN ALTO ADIGE.
Here at our mill, using only the purest of mountain water and our carefully selected and milled grain flours, we have created the basis from which EVA, our Lievito Madre natural yeast, was born. We lovingly store it in special cloths, tied with a strong rope in keeping with tradition, thus preserving its unique organoleptic characteristics.
Every day we refresh our Lievito Madre with only water and flour. This process takes place in a protected environment, where hygiene, time and temperature are carefully controlled.
HANDCRAFTED METHOD, CERTIFIED AND CONTROLLED PRODUCTION.
PRODUCTION TAKES PLACE IN OUR MILL, IN ALTO ADIGE.
Here at our mill, using only the purest of mountain water and our carefully selected and milled grain flours, we have created the basis from which EVA, our Lievito Madre natural yeast, was born. We lovingly store it in special cloths, tied with a strong rope in keeping with tradition, thus preserving its unique organoleptic characteristics.
Every day we refresh our Lievito Madre with only water and flour. This process takes place in a protected environment, where hygiene, time and temperature are carefully controlled.
The quality of our Lievito Madre natural yeast is guaranteed by a combination of endogenous factors, such as the flour, and exogenous factors, such as the production process. Furthermore, thanks to our in-house microbiology laboratory, we constantly monitor all parameters during the entire production process, thus ensuring a stable and high-performing product for our customers.
After 36 hours of leavening and several refreshes, the yeast produced in our factory is ready to be reduced to powder by a gentle drying process, thus maintaining its stability and balance.
A YEAST THAT OFFERS EXTRAORDINARY ADVANTAGES
BOTH DURING THE PRODUCTION PROCESS AND IN THE FINISHED PRODUCT.
The complexity and diversity of the yeast and lactic acid bacteria colonies in our Lievito Madre natural yeast foster a balanced fermentation environment, thus ensuring stability during the production process and an authentic character in baked goods. The result is a bread with a unique texture and flavour, as well as an authentic structure and taste.
A YEAST THAT OFFERS EXTRAORDINARY ADVANTAGES
BOTH DURING THE PRODUCTION PROCESS AND IN THE FINISHED PRODUCT.
The complexity and diversity of the yeast and lactic acid bacteria colonies in our Lievito Madre natural yeast foster a balanced fermentation environment, thus ensuring stability during the production process and an authentic character in baked goods. The result is a bread with a unique texture and flavour, as well as an authentic structure and taste.
A YEAST THAT OFFERS EXTRAORDINARY ADVANTAGES
BOTH DURING THE PRODUCTION PROCESS AND IN THE FINISHED PRODUCT.
The complexity and diversity of the yeast and lactic acid bacteria colonies in our Lievito Madre natural yeast foster a balanced fermentation environment, thus ensuring stability during the production process and an authentic character in baked goods. The result is a bread with a unique texture and flavour, as well as an authentic structure and taste.
ADVANTAGES FOR LEVITATION
ADVANTAGES FOR THE PRODUCT
TO EVERY MASTER HIS YEAST.
TO MEET THE VARIOUS MARKET REQUIREMENTS, WE HAVE CREATED SEVERAL PRODUCT LINES.
LIEVITO MADRE NATURAL YEAST
100% ACTIVE.
LIEVITO MADRE NATURAL YEAST
ACTIVE WITH FERMENTED
WHEAT BRAN.
IMPROVERS BASED ON LIEVITO
MADRE NATURAL YEAST.
OUR RECIPES FOR YOUR CLIENT.
RECIPES SPECIFICALLY DESIGNED BY OUR TECHNICIANS USING OUR YEASTS TO ENHANCE YOUR OFFER.
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
