FROM GRAIN TO FLOUR
The process of transforming cereal grain into flour is exciting,
and here at Molino Merano, it takes place every day.
Take a look:
1. CULTIVATION AND CEREAL SELECTION
We carefully select more than 20 cereal varieties from selected territories - including gluten-free and from certified organic farming.
2. QUALITY CONTROL
Upon arrival at Molino Merano, samples of the grain are subjected to an initial qualitative examination, such as the analysis of protein quantity and quality, moisture and enzyme activity. If the results are positive, the goods are unloaded.
3. PRE-CLEANING
The grain is transported by elevator to the highest point of the mill where broken grains, straw, plant remnants and stones are separated from the grain.
4. STORAGE IN THE GRAIN SILO
The grain then falls directly into the silos and is stored there until it is milled.
5. SECOND CLEANING AND CONDITIONING
Before milling, the grains undergo a second test. An optical sorter recognises and eliminates unsuitable grains in just a millisecond. The selected grain is then brushed and conditioned.
6. GRINDING – THE HEART OF THE MILL
Milling is carried out in two stages - grinding and sifting, which are repeated up to 20 times.
Milling is carried out in two stages - grinding and sifting, which are repeated up to 20 times.
Two steel rollers, rotating at short distances and at different speeds, grind the grains, gently removing the husks. During sieving, the “Plansichter”, which contains 15 to 30 layers of different thickness (the sieves), ensures a perfect separation of flour, semolina and bran.
We have a total of 5 mill systems.
7. STORAGE IN THE FLOUR SILOS
The process continues in the silos, where the flour rests and develops its finest flavour.
8. FLOUR BLENDS AND PACKAGING
For each product, we develop a fine blend, a cuvée, of flour, which is then carefully packed.
For each product, we develop a fine blend, a cuvée, of flour, which is then carefully packed.
9. BAKING TESTS
Our baking technicians in the laboratory regularly check the quality of our mixes by baking tests - simply follow the scent of fresh bread!
Our baking technicians in the laboratory regularly check the quality of our mixes by baking tests - simply follow the scent of fresh bread!
10. AUTOMATIC WAREHOUSE STORAGE
Finally, in our warehouse, products are stored at different temperatures. There, everything is automatic. At the touch of a button, you can retrieve the desired product and get on with the next exciting recipe!
Finally, in our warehouse, products are stored at different temperatures. There, everything is automatic. At the touch of a button, you can retrieve the desired product and get on with the next exciting recipe!
Curious about
the wide varieties
of flour?
Let our product range inspire you.
