SOME STAGES OF OUR HISTORY.

PASTRY 1

MOLINO MERANO. ABOUT US. Molino Merano was founded in 1985, but its story began 600 years ago, when the von Berg family started to produce flour varieties in the Bavarian town of Ansbach, Germany. Today, Molino Merano is still a family business that continues to blend an ancient passion for milling with the principles of modern production processes: careful selection of raw materials, advanced technological systems, thorough checks at each stage of the process, utmost attention to customer needs. 2 SOME STAGES OF OUR HISTORY. 3 600 years ago. 1985. Today. Tomorrow. The family von Berg opens its first mill in Ansbach, Baviera. The Molino Merano brand started by producing a small assortment of flours. Continuous extension of the product offer. Products with mother leaven and a pastry line are created. Molino Merano sees itself as a cereal expert at the service of customers tastes and well-being. Molino Merano can indeed offer a wide range of flours and semi-finished products, also in organic and glutenfree quality, the own mother leaven and even - quite obviously - cereals. One of Molino Merano s strengths: being a real cereal expert that is always looking for new products to offer, amongst which ancient grains such as Triticum Dicoccum (medium spelt), the more renowned quinoa or the little known (and exotic) sorghum and teff, without forgetting - of course - wheat, rye, khorasan Kamut wheat, barley, oat, millet, buckwheat, corn, rice, etc. Another one of Molino Merano s strength is the ability to create new products, to offer unusual blends and to be innovative in the flour industry, which has not been very ingenious since ancient times. It is also for this reason that our signature is We grind great ideas.

Product line Primus MOTHER LEAVEN. LEARNING TO KNOW THIS NATURAL TREASURE. PRODUCT LINE PRIMUS Semi-finished products for pastry with active mother leaven. 4 IT S CALLED EVA AND IT WAS CONCEIVED IN SOUTH TYROL. IT S MOLINO MERANO S MOTHER LEAVEN. We go to an organic farmer of the Val Venosta Valley. We purchase some Golden quality apples. We create a blend of apples, selected Molino Merano flours and very pure spring water from Mount San Vigilio. That s precisely how EVA, the mother of all mothers, and its unique organoleptic properties are conceived. REGINA 6156 15 kg PANETTONE The recipe complies with the Ministerial Decree dated 22/07/05 Regina Semi-finished product with active natural yeast. Ideal for seasonal leavened products or conventional sweets. The active natural yeast will confer unique flavours and fragrances to your creations, but will also preserve them better. Ideal for Panettone, Pandoro, Veneziane, Colomba, etc. with natural yeast. The fermentation cycle is achieved without having to add yeast. WITHOUT EMULSIFIERS 5 MOTHER LEAVEN. LEARNING TO KNOW THIS NATURAL TREASURE. The history of mother leaven according to the legend. This product seems to date back to Ancient Egypt, when, after being affected by the flood waters of the Nile River, a load of flour fermented earlier than the others. Instead of being thrown away, this wet flour was mixed to other fresh flours, thus resulting in a tastier and easier to digest product. What had initially been considered as an economic disaster was soon deemed as one of the luckiest events: the creation and birth of mother leaven. Today, Molino Merano has revived this ancient know-how by developing mother leaven in a perfectly controlled environment, in terms of safety, hygiene and temperature since its lab relies on the most advanced systems of analysis. Its mother leaven is thus entirely natural: supplements of exclusively fine flours and pure water are added every day to ensure the internal fermentations of the lactobacilli and yeasts. Using mother leaven in bread and pastry making offers numerous advantages. Since it s a natural enhancer, it supports the proofing of doughs. It improves the flavour of products by enhancing the taste of the flours used and by making them easier to digest. It prolongs the shelf-life of a product by maintaining it softer over time and by protecting it from mould and any degrading bacteria. All mother leaven share these properties. However, Molino Merano s mother leaven offers something more. PRODUCT LINE PRIMUS With active mother leaven for baking products with a long proofing time. PRODUCT LINE RIALTO EVA LIEVITO MADRE EVA LIEVITO MADRE With dried mother leaven and additional dried yeast. For direct dough processes. PRODUCT LINE MANNA With dried mother leaven. For long (pre-dough) or direct dough processes. EVA LIEVITO MADRE Honey Flavouring Candied fruits and/or raisins 1.800 g 1.800 g 1 to taste 700 g 3.5 Start mixing all of the ingredients (except the butter) until a dry and smooth blend is achieved. At this point, add the butter. Leaven in a proofing cell at 27 C for about 12-14 hours, until the dough is four times its initial size. Mix the pre-dough, the Gran Lievitati flour and water until achieving a dry and smooth blend. Respectively add the sugar, honey, egg yolk, butter, flavourings and fruits and/or raisins. Dough temperature of about 25-28 C. Let the dough leaven in the cell for about 45 minutes at 30 C. Then, divide, shape and place everything in the special moulds to make them leaven for about 4-5 hours in the proofing cell at 27-30 C and with a humidity of 70-80%. Finish and bake as usual.

Product line Primus Product line Primus PANDORO The recipe complies with the D.D dated 22/07/05 PRE- AT 11:00 Regina Milk (cat. A) * 2 1 8 g 1.758 FARRAONE 6199 15 kg Semi-finished product made with spelt and active natural yeast. Ideal for seasonal leavened products or conventional sweets. Spelt has fewer calories and contains less gluten than other cereals. Furthermore spelt gives the final product an unmistakable taste. Ideal for Panettone, Pandoro, Veneziane, Colomba, etc. with natural yeast. The fermentation cycle is achieved without having to add yeast. BIGA AT 14:00 (cat. A) * 120 g 30 g 8 g WITHOUT EMULSIFIERS 6 EMULSION (prepare beforehand) 358 g 600 g 7 Impalpable sugar Melted cocoa butter Flavourings to taste 1.0 AT 16:30 + biga 2.116 g Milk Emulsion 1.0 3.416 g *Use half the amount for doughs of more than 8 kg Start mixing all of the ingredients (except the butter) until a dry and smooth blend is achieved. At this point, add the butter. Dough temp. of about 25-28 o C. Leaven in a proofing cell at 27-30 C for 5 hours until the dough has reached three times its original size. To prepare the biga, mix all of the ingredients (dough temp. of about 25-28 o C) and let everything leaven in the cell for about 2 hours at 27-30 C until the dough has reached three times its original size. You can prepare the emulsion in advance by whipping all of the ingredients together. Then place in the fridge. Mix the pre-dough, biga, Gran Lievitati flour and milk until a dry and smooth blend is achieved. Dough temp. of about 25-28 o C. Gradually add the emulsion. Let the dough leaven for about 35-40 minutes in the cell at 30 C. Then, divide, shape and place everything in the special moulds. Leaven for about 10-11 hours in the proofing cell at 18 C and with a humidity of 70-80%, or cover the moulds with nylon. When the top of the pandoro will come out of the mould and reach a height of 3 cm, place it in the oven and bake FARRAONE Farraone Honey Flavouring Candied or dried fruits 4 1.7 1.7 30 g 1 to taste 700 g 3.480 g Start mixing all of the ingredients (except the butter) until a dry and smooth blend is achieved. At this point, add the butter. Leaven in a proofing cell at 27 C for about 12-14 hours, until the dough is four times its initial size. Mix the pre-dough, the Gran Lievitati flour and water until achieving a dry and smooth blend. Respectively add the sugar, honey, egg yolk, butter, flavourings and fruits. Let the dough leaven in the cell for about 45 minutes at 30 C. Then, divide, shape and place everything in the special moulds to make them leaven for about 4-5 hours in the proofing cell at 27-30 C and with a humidity of 70-80%. Finish and bake as usual.

Product line Primus IL CROISSANT 6157 15 kg Semi-finished product with active mother leaven. Ideal for making tasty croissant. The active mother leaven will confer truly unique flavours and fragrances to your creations. Ideal for naturally leavened croissant, braids, etc. The fermentation cycle is achieved without having to add yeast. PRODUCT LINE MANNA Semi-finished products for pastry based on mother leaven. DIVINA 6149 15 kg PANETTONE, COLOMBA AND VENEZIANA The recipe complies with the Ministerial Decree dated 22/07/05 Ideal semi-finished product to make Panettone, Pandoro, Colombe and top quality traditional sweets. The mother leaven will confer a perfect alveolation and truly unique flavours and fragrances to your creations. Optimal preservation times. Semi-finished product to make the pre-dough. Ideal for making Panettone, Pandoro, Colombe, Focacce Venete, etc. Divina 1 g 1.801 g Cocoa butter Candied fruits and/or raisins Honey 1.801 g 1 25 g 700 g 3.576 g CROISSANT Il Croissant or margarine or margarine for laminating 420 g 1.570 g INSTRUCTIONS (Cold Method): Mix all of the ingredients until a dry and smooth blend is achieved. Dough temperature of 27 C. Preserve everything in the fridge (+5 C) for 12-16 hours until the dough is twice its initial size. Fold two double turn with of butter or margarine for croissants. Mould the croissants and let them leaven or place them in the fridge. The proofing temperature of the butter croissants must not exceed 23-24 C. Decorate, finish and bake them as you are accustomed to doing. Careful, if the dough doesn t double in size, raise its temperature or that of the fridge. Start mixing all of the ingredients (except the butter) until a dry and smooth blend is achieved. At this point, add the butter. Dough temperature of about 25-28 C. Leaven in a proofing cell at 27-30 C for about 10-12 hours until the dough is four times its initial size. Then, mix the pre-dough, the Gran Lievitati flour and water until achieving a dry and smooth blend. Respectively add the sugar, egg yolk, butter, cocoa butter, flavourings and candied fruits and/or raisins. Dough temperature of about 25-28 C. Let the dough leaven in the cell for about 30-45 minutes at 30 C. Then, divide, shape and place everything in the special moulds to make them leaven for about 5 hours in the proofing cell at 27-30 C and with a humidity of 70-80%. Finish and bake

BUCCELLATO DI SARZANA 10 Divina Milk Anise seeds Flavourings 6 1 g 1.651 g 1.651 g 1 2 10 g to taste 2.561 g First, mix all of the ingredients until achieving a dry and smooth blend. Dough temperature of about 25-28 C. Leaven in a proofing cell at 27-30 C for about 12 hours until the dough is four times its initial size. Then, mix the pre-dough, flour, sugar and eggs until achieving a dry and smooth blend. Add the butter, flavourings and anise seeds. The dough temperature must be around 25-28 C. Let the dough leaven for about 45 minutes in a cell at 30 C. Then, divide it, mould it and let the dough rest for about 10-15 minutes. Form the large donut and let it leaven for about 3 hours in a proofing cell at 27-30 C and with a humidity of 70-80%. Finish your creation to taste and bake at 180 C for about 30 minutes. 11 BIKINI Divina Honey Cocoa butter (melted) Pineapple/candied fruits 1 g 1.801 g 1.801 g 1 3.401 g : Start mixing all of the ingredients (except the butter) until a dry and smooth blend is achieved. At this point, add the butter. Leaven in a proofing cell at 27-30 C for about 10-12 hours until the dough is four times its initial size. Dough: Mix the pre-dough, the Gran Lievitati flour and water until achieving a dry and smooth blend. Respectively add the sugar, egg yolk, butter, cocoa butter, flavourings and candied fruits. Dough temperature of about 25-28 C. Let the dough leaven in the cell for about 30-45 minutes at 30 C. Then, divide, shape and place everything in the special moulds to make them leaven for about 4-5 hours until the dough is two times its initial size. Decorate and bake as you are accustomed to doing.

CLASSICA 6150 15 kg Ideal product to make Panettone, Pandoro, Colombe and many other top quality traditional sweets. The mother leaven will confer a perfect alveolation and truly unique flavours and fragrances to your creations. Optimal preservation times. Semi-finished product to make pre-dough. Ideal for Panettone, Pandoro, Veneziane, Colomba and Pandolce genovese. FOCACCIA VENETA Classica 600 g Eva 1 1 1 g Classica Honey Cocoa butter Flavourings 1.601 g 1 1 30 g to taste 20 g PANETTONE, COLOMBA AND VENEZIANA The recipe complies with the Ministerial Decree dated 22/07/05 1.601 g Salt 5 g 2.606 g 12 Classica Eva 600 g 1 1 1 g 1.601 g Classica Flavourings Candied fruits and/or raisins 1.601 g 60 g 1 1 to taste 700 g 3.261 g Start mixing all of the ingredients (except the butter) until achieving a dry and smooth blend. At this point, add the butter. Leaven in a proofing cell at 27-30 C for about 10-12 hours until the dough is four times its initial size. Then, mix the pre-dough, the semi-finished product Classica and water until achieving a dry and smooth blend. Respectively add the sugar, egg yolk, butter, flavourings and candied fruits and/or raisins. Dough temperature of about 25-28 C. Let the dough leaven in the cell for about 30-45 minutes at 30 C. Then, divide, shape and place everything in the special moulds to make them leaven for about 4-5 hours in the proofing cell at 27-30 C and with a humidity of 70-80%. Finish and bake Start mixing all of the ingredients (except the butter) until achieving a dry and smooth blend. At this point, add the butter. Leaven in a proofing cell at 27-30 C for about 10-12 hours until the dough is four times its initial size. Then, mix the pre-dough, the semi-finished product Classica and water until achieving a dry and smooth blend. Respectively add the sugar, honey, butter, melted cocoa butter, flavourings, water and salt. Let the dough leaven in the cell for about 30-45 minutes at 30 C. Then, divide, shape and place everything in the special moulds to make them leaven for about 4 hours. Finish and bake as you are accustomed to doing. 13 EVA 6170 6 x 7 Dried mother leaven made of plain wheat flour. Ideal for making top quality leavened doughs with a truly unique structure and taste, thus for the production of breads, pastries and pizzas. *The mother leaven Eva is only sold in combination with 2 15kg bags of item nr. 6150 Classica.

CROISSANT PLAISIRS 6151 15 kg Made with mother leaven, this semi-finished product is perfect for making traditional, soft and fragrant croissants. Ideal for direct and indirect proofing. Semi-finished product to make croissants. WHOLEMEAL CROISSANT PLAISIRS 6152 15 kg Made with mother leaven, this semi-finished product is perfect for making whole wheat, soft and fragrant croissants. Ideal for direct and indirect proofing. Semi-finished product to make whole wheat croissants. WHOLEMEAL- CROISSANT (direct method) Wholemeal Croissant Plaisirs 430 g 14 1.480 g (indirect method) Wholemeal Croissant Plaisirs 430 g 20 g 15 1.4 or margarine for laminating 3 CROISSANT INSTRUCTIONS (direct method): Note: The amount of yeast may vary depending on the proofing time. Mix all of the ingredients until a dry and smooth blend is achieved. Let the dough rest for about 20 minutes. Make two double turn or three single turn with the butter or margarine. Mould the croissants, let leaven for 2 hours at 27 C and with a humidity of 75%, or freeze. Take the croissants out of the freezer the evening before using them to let them leaven. Then, decorate, finish and bake (direct method) Croissant Plaisirs 1.4 (indirect method) Croissant Plaisirs 20 g or margarine for laminating 1.420 g 3 INSTRUCTIONS (direct method): Note: The amount of yeast may vary depending on the proofing time. Mix all of the ingredients until a dry and smooth blend is achieved. Let the dough rest for about 20 minutes. Make two double turn or three single turn with the butter or margarine. Mould the croissants, let leaven for 2 hours at 26-27 C and with a humidity of 75-80%, or freeze. Take the croissants out of the freezer the evening before using them to let them leaven. Then, decorate, finish and bake as you are accustomed to doing. INSTRUCTIONS (indirect method): Mix all of the ingredients until a dry and smooth blend is achieved. The dough temperature must be at 26-27 C. Let everything leaven for 10-14 hours at 4 C until the blend has doubled in size. Make two double turn or three single turn with the butter or margarine. Mould the croissants, let leaven for 2 hours at 26-27 C and with a humidity of 75-80%, or freeze. Take the croissants out of the freezer the evening before using them to let them leaven. Then, decorate, finish and bake INSTRUCTIONS (indirect method): Mix all of the ingredients until a dry and smooth blend is achieved. The dough temperature must be at 26-27 C. Let everything leaven for 10-14 hours at 4 C until the blend has doubled in size. Make two double turn or three single turn with the butter or margarine. Mould the croissants, let leaven for 2 hours at 27 C and with a humidity of 75%, or freeze. Take the croissants out of the freezer the evening before using them to let them leaven. Then, decorate, finish and bake

Semi-finished products for pastry SPELT CROISSANT 6202 15 kg This semi-finished product made with spelt and mother leaven is perfect for making special croissants. Spelt has fewer calories and contains less gluten than other cereals. Furthermore spelt gives the final product an unmistakable taste. Semi-finished product to make spelt croissants. SEMI-FINISHED PRODUCTS FOR PASTRY SPONGE CAKE 6153 15 kg Ideal semi-finished product in terms of convenience, savings and quality over time. Semi-finished product to make sponge cakes, pound cakes and sponge rolls. SPONGE ROLLS Sponge cake 16 Egg whites Honey 900 g 17 2.1 We recommend 750-8r. of dough arranged on a 60x40 baking tray Mix all ingredients in the mixing machine with whisk at maximum speed for about 6-7 minutes. Slowly pour the blend in the baking tray and cook (upper heat) at 260 C for about 6-7 minutes. SPONGE CAKE SPELT CROISSANT Sponge cake (direct method) Spelt Croissant 3 1. (indirect method) Spelt Croissant 3 20 g or margarine for laminating 1.370 g 3 INSTRUCTIONS (direct method): Note: The amount of yeast may vary depending on the proofing time. Mix all of the ingredients until a dry and smooth blend is achieved. Let the dough rest for about 20 minutes. Make two double turn or three single turn with the butter or margarine. Mould the croissants, let leaven for 2 hours at 26-27 C and with a humidity of 75-80%, or freeze. Take the croissants out of the freezer the evening before using them to let them leaven. Then, decorate, finish and bake INSTRUCTIONS (indirect method): Mix all of the ingredients until a dry and smooth blend is achieved. The dough temperature must be at 26-27 C. Let everything leaven for 10-14 hours at 4 C until the blend has doubled in size. Make two double turn or three single turn with the butter or margarine. Mould the croissants, let leaven for 2 hours at 26-27 C and with a humidity of 75-80%, or freeze. Take the croissants out of the freezer the evening before using them to let them leaven. Then, decorate, finish and bake (about 35 C) Mix all of the ingredients in the mixing machine with whisk, at maximum speed for about 6 minutes. Use the dough 6 1 1.800 g

Semi-finished products for pastry Semi-finished products for pastry SISSY 6154 15 kg This quality semi-finished product was especially conceived to make a wide variety of sweets. Ideal for making plumcakes, muffins and pound cakes. MUFFINS Sissy Peanut oil 3 1 1.800 g Mix all of the ingredients in the mixing machine with flat beater at medium speed for about 4-5 minutes. Once the blend is smooth and uniform, bake at 180-190 C for about 15-20 minutes. 18 19 PLUMCAKE Sissy Soft butter 5 2.0 Mix all of the ingredients in the mixing machine with flat beater at medium speed for about 4 minutes. Once the blend is smooth and uniform, bake at 170-180 C for about 40-50 minutes. CARROT CAKE Sissy Soft butter Ground carrots Shelled almonds 3 2.7 Mix the eggs, butter and semi-finished product in the mixing machine with flat beater at medium speed. Then, add the carrots and almonds. Bake at 180-190 C for about 15-20 minutes.

Semi-finished products for pastry Semi-finished products for pastry GRAN SFOGLIA 6155 15 kg Everything is now facilitated thanks to this semi-finished product: a convenient and complete mix to help you achieve greater production speed, quality and consistency. You ll only need to add a touch of your own creativity. VOILÀ CREAM 6184 10 kg A cream that is easy to work and produce but delicious in a wide range of sweets. Semi-finished product ready to use. Just add water or milk. Semi-finished product to make puff pastry dough. PUFF PASTRY PASTRY CREAM Gran Sfoglia Voilà Cream 350/4 or milk Margarine or butter for puff pastry 730 g 20 2.230 g Mix the semi-finished product and water for about 6-8 minutes. Stretch out the dough achieved, add the margarine or butter and proceed as usual. Let it rest a few minutes in the fridge between one fold and another. Stir the ingredients at medium speed in the mixing machine with whisk for about 5 minutes. Leave to rest in the refrigerator for 20 minutes, stir again and then use. MAESTRO CREAM A cream that is easy to work and produce but delicious in a wide range of sweets. Semi-finished mix ideal for the pasteurizer, handmade also possible. MANDOR- GLASSA Semi-finished icing with almonds for baked goods. Semi-finished product ready for use. Only add eggwhite. 6183 10 kg 6194 15 kg PASTRY CREAM MANDORGLASSA Maestro Cream 120/180 g Mandorglassa Milk Eggwhite 600 g 3 Egg yolk 120 g Mix the ingredients for 4-5 minutes. PASTEURIZER: Use 120-180 g Maestro cream depending on the desired cream thickness. BY HAND: Heat the milk. Mix the egg yolks with sugar and the Maestro cream, add lukewarm milk and stir until creamy. Add the mixture to the boiling milk and stir firmly to prevent any sticking. When the mixture begins to boil again, remove from heat and allow to cool covered with cling film.

Pastry flours PASTRY FLOURS PLAIN WHEAT FLOUR GRAN LIEVITATI 6134 15 kg A truly special flour is achieved from grinding selected soft wheat. Ideal flour for making special leavened products such as Colomba, Panettone, Pandoro and other delicious seasonal sweets. ALLELUIA 1042 15 kg The grinded wholegrain blend and the rich nutritional value of the precious cereals (oat, corn, millet) used make this cuvèe flour make it an excellent base for pastry doughs and cookies with a distinct flavor and high friability. Suitable for making cookies and pastry doughs. PIE Alleluia Baking yeast Cuvée flours 3 2 5 g 2.105 g 22 SOFT WHEAT FLOUR SFOGLIE Ideal for making tasty puff pastries and fragrant croissants. 6137 15 kg SOFT WHEAT FLOUR BISCOTTO A truly special flour is achieved from grinding selected soft wheat. A truly special flour is achieved from grinding selected soft wheat. Ideal for making cookies, plumcakes and sponge cakes. 6148 15 kg Mix the sugar and butter, then add the remaining ingredients and knead for a minute. Place the dough in the fridge for at least two hours. Then, roll the dough with the sheeter to achieve a thickness of 4 to 5 mm and stuff to taste. Bake at 180 C for 22 to 27 minutes depending on the size of the pie. Note: Ideally, it is best to process the dough the following day. 23 CUVÉE FLOURS Combination of pure and precious flour types for high quality products. MANIA SPELT & GRANOLA 1041 15 kg The combination of three carefully selected spelt flour products with granola fruits, seeds and flakes to confer intense aromas and special flavors to finished products. Suitable for making biscuits, shortbread, plumcake and small risen products. COOKIES Mania Spelt & Granola Baking yeast 1 10 g 2.060 g Mix the sugar and butter, then add the remaining ingredients and knead for a minute. Place the dough, already kneaded into a roll with a thickness of a few centimeters, into the fridge for at least two hours. Then, cut the cookies according to the desired thickness with the help of a spatula or knife. Bake at 190 C for 12 to 15 minutes. Note: Ideally, it is best to process the dough the following day.

MOLINO MERANO SRL Zona Industriale 7 39011 Lana (BZ), Italy T +39 0473 497 220 F +39 0473 497 238 info@molinomerano.it www.molinomerano.it