GranEssere, the well-being that comes from wheat, is the new line of Mulino Padano products obtained with the exclusive StabilEasy – Natural Steam Stabilization method.
GranEssere: advanced ingredients and flours, an
unmistakable taste for your products
They feature advanced ingredients and flours with superior organoleptic characteristics, extended shelf life and high nutritional value, keeping in line with the consumer demand for healthy and natural food.
You can finally use ingredients with character, trusting in your own creativity to mix ingredients that combine health value with an unmistakable flavor.
With GustoFibra you can have flours rich in fibre, perfectly calibrated and of consistent quality, characterized by an even more intense aroma that will give your products an unmistakable taste.
The wheat grain:
a precious source of well-being
The caryopsis or wheat grain has several overlapping layers, each of which has a different composition. From the outside toward the inside of the grain, we can recognize four layers: the bran, aleuronic, endosperm, and germ. The GranEssere line was created to enhance the nutritional aspects of the fibrous fractions of soft wheat.
The wheat bran and fine wheat bran constitute about 14.5% of the wheat grain. It is rich in fibre and mineral salts such as phosphorus, potassium, and magnesium. Furthermore, antioxidant properties are associated with bran.
The wheat germ (or embryo) constitutes 2 – 3% of the weight of the grain. It is considered a “mine” rich in nutrients such as vitamin E, vitamin B9 and B1, minerals such as magnesium, potassium, phosphorus, iron, calcium, zinc, and selenium. Wheat germ is also an excellent source of fiber and protein, as well as unsaturated and polyunsaturated fats (omega 3 and omega 6) that have beneficial effects on our body.
Are you a professional?
Breading, pizza, pastry: try GranEssere advanced ingredients and flours. Wheat germ and precious fibres enter a new dimension of taste, with a longer duration over time.
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Granessere range of products
Coarse Soft Wheat Bran
GranEssere Coarse Bran, obtained by the natural StabilEasy® method, is coarse grained and offers the advantages of a prolonged shelf life, the total reduction of bacteria and a strong aroma. These qualities make it ideal for combining health benefits with unmistakable flavour.
Usages: Sweet and savory doughs, healthy and fiber-rich products where the clearly visible leaves are needed.
Fine Soft Wheat Bran
GranEssere Fine Bran, obtained with the natural StabilEasy® method, is fine grained, has an extended shelf life, reduced bacteria and a strong aroma. These qualities make it ideal for combining health benefits with unmistakable flavour.
Usages: Sweet, savory, or laminated doughs, healthy and fiber-rich products where fine grained leaves are needed.
Soft Wheat Germ
Soft wheat germ, a minimal fraction of the caryopsis, has a high nutritional value and a sweet, intense taste but its use is limited by an extremely short shelf life. Our GranEssere Wheat Germ overcomes this problem thanks to the natural StabilEasy® method, which gives it a long shelf life without affecting its nutritional value or distinct aroma.
Usages: Sweet, savory, or laminated doughs, healthy and fiber-rich products with remarkable organoleptic qualities.
Soft wheat flour
Gustofibra N°3, a whole wheat flour, rich in fibre and wheat germ, is obtained with the natural StabilEasy® method which gives it a unique aroma and taste, while guaranteeing a longer shelf life. This makes it an ideal ingredient for baked goods with an unmistakable flavour.
Usages: Sweet and savory doughs in which you want to use wholemeal flour with remarkable organoleptic qualities and a long shelf life.
Soft wheat flour
Gustofibra N°4 flour, obtained with the natural StabilEasy® method, contains wheat germ, one of the richest natural sources of vitamin E and a powerful antioxidant. Using GustoFibra N°4 helps satisfy the daily requirement of this fundamental vitamin while improving the fragrance of baked products.
Usages: Sweet and savory doughs in which you want to use a flour enriched with wheat germ with a long shelf life as well as remarkable organoleptic and nutritional qualities.