MOLINO MERANO
The cereal specialists for 600 years.
PIZZA AND PINSA LINE.
THE BEAUTY OF VARIETY AND THE SECRET TO INIMITABLE TASTE AND EXCELLENT DIGESTIBILITY.
Innovation and tradition come together to offer an extraordinary variety of flour blends, special flours, classic flours, and Lievito Madre Natural Yeast. Each pizza thus becomes a unique masterpiece, fusing traditional art with modernity in an unparalleled sensory experience.
OUR SIX FLOUR BLENDS WITH LIEVITO MADRE NATURAL YEAST FROM THE PIZZA AND PINSA LINE.
A complete range of flour blends with Lievito Madre Natural Yeast, perfect for every type of pizza: from classic to contemporary, traditional plate-served pizza to Neapolitan-style. Also ideal for pan or pala-style pizzas, these blends offer unparalleled versatility, guaranteeing a delicious crust and authentic flavour in every preparation. With our Lievito Madre Natural Yeast, each dough reaches a superior quality, making each pizza unique and unrivalled.
SALENTO:
FLOUR BLEND WITH RYE AND LIEVITO MADRE NATURAL YEAST FOR LIGHTER PIZZAS.
Soft wheat and rye flour combined to combine the best of two worlds: soft wheat gives a soft crust, while rye adds a touch of robustness, giving a rich flavour and irresistible texture. Enriched with Lievito Madre Natural Yeast, it gives greater digestibility and unparalleled flavour.
TAORMINA:
SPELT FLOUR BLEND WITH LIEVITO MADRE NATURAL YEAST FOR DELICATE PIZZAS.
Spelt flour and wholemeal spelt flour, perfectly balanced to ensure optimal adaptation for all doughs, both direct and indirect. This blend maintains excellent extensibility even at controlled temperatures, ensuring perfect results every time. Enriched with Lievito Madre Natural Yeast for increased digestibility and unparalleled flavour.
AMALFI:
FLOUR BLEND WITH TYPE 1 AND LIEVITO MADRE NATURAL YEAST FOR RUSTIC PIZZAS.
Type 1 flour, perfectly balanced to create a harmony of bold flavours and give an irresistible coarse and authentic texture, with an extraordinarily crispy crust to the bite. Enriched with Lievito Madre Natural Yeast for greater digestibility and unrivalled flavour.
NUMANA:
MIXTURE OF FLOURS WITH LIEVITO MADRE NATURAL YEAST FOR PINSA, PALA AND FOCACCIA.
Wheat, soy and rice flour, carefully balanced for an irresistible combination of crunch and taste, with a light crispness that offers an extraordinary culinary experience. Enriched with Lievito Madre Natural Yeast for added digestibility and unparalleled flavour.
POSITANO:
MIXTURE OF FLOURS WITH LIEVITO MADRE NATURAL YEAST FOR HIGH-PROTEIN PIZZAS.
Six different protein sources, carefully balanced to guarantee versatility, an extremely light and airy crumb and a crust that is particularly crispy to the bite. Enriched with Lievito Madre Natural Yeast for increased digestibility and unparalleled flavour.
SIROLO:
FLOUR MIXTURES FOR GLUTEN-FREE PIZZAS WITH AN IMPRESSIVE STRUCTURE.
Mixture made with high quality gluten-free ingredients, designed to offer flavour, texture and volume comparable to conventional products. The perfect balance of the recipe guarantees pizzas that fully satisfy the palate, without compromise on quality.
THE BEAUTY OF MOLINO MERANO’S PIZZA AND PINSA LINE.
VARIETY, QUALITY AND VERSATILITY TO GUARANTEE OUTSTANDING PIZZAS.
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THE BEAUTY OF MOLINO MERANO’S PIZZA AND PINSA LINE.
VARIETY, QUALITY AND VERSATILITY TO GUARANTEE OUTSTANDING PIZZAS.
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THE THREE CLASSICS, THE SPECIAL FLOUR, AND DUSTING FROM THE PIZZA AND PINSA RANGE.
A range that stands out for its high quality and levitation times. Our high-protein wheat flours guarantee products with a well-blended structure, a crisp and crumbly crust, and a rich, intense flavour. We offer customised levitation times and a strictly adhered to processing method, ensuring exceptional and consistent results.
PONZA:
SOFT WHEAT FLOUR IDEAL FOR SHORT LEVITATION.
Soft wheat flour type 00, made from carefully selected and milled grains, W 210-230. Ideal for doughs with leavening times of 2-6 hours requiring good elasticity. Thanks to this elasticity, the dough develops a well-woven structure and a particularly crisp crust.
LINOSA:
SOFT WHEAT FLOUR IDEAL FOR MEDIUM LEVITATION.
Soft wheat flour type 00, made from carefully selected and milled grains, W 230-250. Thanks to its high elasticity, it offers great resilience during levitation and considerable thrust during baking, guaranteeing beautiful alveolation. It is particularly suitable for average leavening times of 12-14 hours.
CAPRI:
WHEAT FLOUR IDEAL FOR LONG LEVITATION
Type 00 soft wheat flour with a high protein content (W 350/390), made from carefully selected and milled grains. Ideal for high-hydration doughs and long levitation times of more than 24 hours, it guarantees exceptional dough strength, ensuring consistent, high-quality results.
LIPARI:
SOFT WHEAT FLOUR WITH FERMENTED BRAN FOR EXTREMELY DIGESTIBLE PIZZAS.
Soft wheat flour with fermented bran, correctly balanced to suit all direct doughs requiring good extensibility. This mixture imparts unique flavour components, an attractive colour and increased digestibility. It is also ideal to combine with other flour blends to create more variety and enrich your preparations.
ELBA:
THREE-GRAIN DUSTING FOR FRAGRANT PIZZAS.
Durum wheat, rice and maize perfectly balanced to increase the crunchiness of the crust and amplify the fragrance of the product. The variegated grain size facilitates baking, making the process smoother and guaranteeing optimum results in every preparation.
PIZZA AND PINSA LINE: OUR INNOVATION, YOUR BEST CHOICE.
SIX REASONS WHY OUR VARIETY IS THE PERFECT EVOLUTION FOR YOUR IDEAL PIZZA.
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PIZZA AND PINSA LINE: OUR INNOVATION, YOUR BEST CHOICE.
SIX REASONS WHY OUR VARIETY IS THE PERFECT EVOLUTION FOR YOUR IDEAL PIZZA.
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THE LIEVITO MADRE NATURAL YEAST FROM THE PIZZA AND PINSA RANGE.
Stable and balanced yeasts, obtained from the gentle drying of our Lievito Madre Natural Yeast and thanks to an innovative formulation, they are ideal for structuring all types of dough in the pizza world. They offer constant and consistent results all year round, guaranteeing impeccable taste and texture. They ensure distinct alveolation, increased volume during baking and fragrant, airy crusts, enhancing aromas and flavours to create a superior gastronomic experience.
MURANO:
ACTIVE LIEVITO MADRE NATURAL YEAST SPECIALLY DESIGNED FOR THE WORLD OF PIZZA.
A unique and natural ingredient for the pizzeria, based on Lievito Madre Natural Yeast, designed to elevate the art of pizza, stirate and focaccia making. Its innovative formulation provides structure, guaranteeing light, airy and fragrant crusts.
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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OUR RECIPES FOR YOUR CLIENTS.
RECIPES SPECIFICALLY DESIGNED BY OUR PIZZA CHEFS USING OUR FLOUR BLENDS TO ENRICH YOUR OFFER.
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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
