“I am a miller and entrepreneur with passion”, says Rudolf von Berg. The reason is simple, and it has to do with his family history. After all, said family has been established in the milling business for over 600 years.
Today, Rudolf von Berg preserves this legacy by processing 20 different types of grain in the Molino Merano mill to produce flours and various mixtures for baked goods, including gluten-free variants. His main customers are artisanal bakeries in the local area.
But tradition does not mean balking at innovation – on the contrary! New raw materials and baking mixtures are constantly being refined here at the mill. Molino Merano has even revived forgotten treasures such as natural yeast. “The best flour and fresh water are used to make a dough in which yeasts and lactic acid bacteria develop entirely naturally. We make these doughs ourselves in large containers and have developed a drying technique that allows us to offer natural yeast as a powder”, miller Rudolf von Berg reports.
Down-to-earth, yet forward-looking and innovative: in order to live up to these values, Molino Merano places special emphasis on quality, which is monitored by the in-house laboratory for each new batch. Flours milled from locally grown grain varieties such as spelt, rye, and barley bear the South Tyrolean seal of quality.
Rudolf von Berg is particularly pleased about the fact that more and more organic farmers from the region count among his suppliers. “The great thing about regional grain cultivation is that I know each and every farmer personally, and that the raw material – in this case spelt, rye, and barley – practically grows on our doorstep”, says the miller.
The great thing about regional grain cultivation is that I know each and every farmer personally, and that the raw material practically grows on our doorstep.
Rudolf von Berg