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Innovation in bakery!


Fresh bread remains in the preferences of Greek consumers, especially when its taste is distinctive and the quality is high accompanied by nutritional benefits. Innovation in the bakery industry focuses on these two areas, creating solutions that make the difference!


The innovation in bakery comes from Molino Merano and is the brand new Granoferm flour, which, thanks to its content of fermented wheat bran ensures the same fiber content as wholemeal flour and gives the bread:


✔ Pleasant taste and flavor

✔ Easy-to-digest product features

✔ Excellent structure and texture

✔ Acidity equivalent to that of slow maturation

✔ Increased lifespan


Versatile product, it is used as a 100% mixture for the preparation of bread with a high fiber content, but also in combination with cereal flour, to give a special character to a wide variety of baked goods: Italian monastic bread, ciapatta, baguette, fruit bread, etc.


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