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qb è is a Molino Grassi product - VAT 00148920341 - Via Emilia Ovest 347, 43126 Parma - Italy

qb

qb is a unique line of flours, characterized by the balance between the world’s most ancient and innovative grains.

qb is the highest organic quality  devoted to the enhancement of taste.

It is the most innovative mix of nutritional benefits and original flavors: just what Italian bread needs to restore its importance on the table.

qb comes from Molino Grassi, a leading company in Europe in the field of organic farming and healthy products.

Flours

  • Einkorn

    • The "little wheat", or Monococcum, was one of the earliest cultivated forms of wheat in the easternmost Mediterranean lands.
      It had been widely cultivated for 5 thousand years, until the 3rd millennium BC when Emmer wheat (or Diccoccum) and Spelt gradually took over, thanks to their ability to give better harvests. Einkorn is actually high in antioxidant content: combined with soft wheat flour type 1, with its high level of mineral salts, provides unique nutritional benefits.
    • Blend of einkorn wholewheat organic flour and soft wheat organic flour type 1.
      Average nutritional values per 100 g of product
      Energy340 kcal
      Energy1448 kJ
      Proteins13.31 g
      Carbohydrates70.90 g
      whereof Sugars1.08 g
      Fats1.6 g
      whereof Saturated0.37 g
      Alimentray Fiber3.60 g
      whereof Sodium0.001 g
    • Recipe by Maestro Piergiorgio Giorilli
      Make the sponge dough and let it sit for 16/18 hours:
      g. 5000qb Einkorn, blend of einkorn wholewheat organic flour and soft wheat organic flour type 1
      g. 2250water
      g. 50brewer's yeast
      Sponge dough kneading times:
      Spiral kneader:4 minutes at speed 1
      Plunger:4 minutes at speed 1
      Sponge dough fermenting temperature:
      18° C
      Dough ingredients:
      Sponge dough+
      g. 2500qb Einkorn, blend of einkorn wholewheat organic flour and soft wheat organic flour type 1
      g. 2250water
      g. 140salt
      g. 45malt
      g. 25brewer's yeast
      Dough kneading times:
      Spiral kneader:4 minutes at speed 1
      6 minutes at speed 2
      Plunger:5 minutes at speed 1
      7 minutes at speed 2
      Final dough temperature:
      26/27° C
      Procedure:

      Start by mixing sponge dough and qb Einkorn, yeast, malt and part of water, setting aside 5-10% of it to be added, together with salt, halfway through the kneading.
      Let the dough rest for about 30 minutes.
      Divide into pieces of the desired weight and shape, let it rise, avoiding crusts, until it increase by 70% its original volume.
      Bake with light steam at 220° C and finish baking with the valve open. Baking time depends on loaves size.

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  • Kamut

    • The Khorasan° wheat, sold under the Kamut® brand name, is an ancestor of durum wheat. It was cultivated thousands of years ago in the so-called Fertile Crescent, the region extending from Egypt to Mesopotamia. After a long oblivion, it was rediscovered by the Quinns, organic farmers in Montana. It is high in protein, unsaturated fatty acids and minerals, and is an excellent substitute for other cereals for people with gluten sensitivity, not suffering from celiac disease.
    • Khorasan Kamut® wheat organic flour
      Average nutritional values per 100 g of product
      Energy344 kcal
      Energy1458 kJ
      Proteins13.40 g
      Carbohydrates66.58 g
      whereof Sugars4.20 g
      Fats1.70 g
      whereof Saturated0.84 g
      Alimentray Fiber4.38 g
      whereof Sodium0.002 g
    • Recipe by Maestro Piergiorgio Giorilli
      Make the sponge dough and let it sit for 20/24 hours:
      g. 3000qb Khorasan Kamut® wheat organic flouro
      g. 1350water
      g. 30brewer's yeast
      Sponge dough kneading times:
      Spiral kneader:4 minutes at speed 1
      Plunger:4 minutes at speed 1
      Sponge dough fermenting temperature:
      17/20° C
      Dough ingredients:
      Sponge dough+
      g. 2800qb Khorasan Kamut® wheat organic flour
      g. 2000water
      g. 85brewer's yeast
      g. 125salt
      Dough kneading times:
      Spiral kneader:3 minutes at speed 1
      7 minutes at speed 2
      Plunger:4 minutes at speed 1
      8 minutes at speed 2
      Final dough temperature:
      26/27° C
      Procedure:
      Start by mixing sponge dough and Qualità Bio Kamut®, yeast and 70% of the water, adding the remaining 30% of it and salt halfway through the kneading.
      Let the dough rest for about 40 minutes.
      Divide into pieces of the desired weight and shape, let it rise, avoiding crusts, until it increase by 70% its original volume.
      Bake with light steam at 220° C and finish baking with the valve open. Baking time depends on loaves size.

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  • Kronos

    • It originated from a challenge of Albert Carleton, an American breeder who in the '80s started to sow durum wheat in the depths of Arizona's Desert, obtaining, within a few years, an essential ingredient for all top quality pasta. Molino Grassi has repeated the challenge: adapting Kronos to Italian agriculture. Hundreds of farmers have been involved in this ambitious project and the result is an extraordinary durum wheat, absolutely unequalled in taste, colour and gluten strength.
    • Blend of Kronos® durum organic semolina and Kronos® durum wholewheat organic semolina
      Average nutritional values per 100 g of product
      Energy340 kcal
      Energy1440 kJ
      Proteins12.14 g
      Carbohydrates64.89 g
      whereof Sugars2.22 g
      Fats1.97 g
      whereof Saturated0.40 g
      Alimentray Fiber6.45 g
      whereof Sodium0.002 g
    • Recipe by Maestro Piergiorgio Giorilli
      Make the sponge dough and let it sit for 16/18 hours:
      g. 5000Semola qbKronos®, blend of Kronos® durum organic semolina and Kronos® durum wholewheat organic semolina
      g. 2750water
      g. 50brewer's yeast
      Sponge dough kneading times:
      Spiral kneader:4 minutes at speed 1
      Plunger:4 minutes at speed 1
      Sponge dough fermenting temperature:
      18° C
      Dough ingredients:
      Sponge dough+
      g. 2600qb Kronos®, blend of Kronos® durum organic semolina and Kronos® durum wholewheat organic semolina
      g. 1800water
      g. 40malt
      g. 120extra virgin olive oil
      g. 140salt
      g. 50brewer's yeast
      Dough kneading times:
      Spiral kneader:2 minutes at speed 1
      3 minutes at speed 2
      Plunger:2 minutes at speed 1
      4 minutes at speed 2
      Final dough temperature:
      28/30° C
      Procedure:
      Start by mixing sponge dough and Qualità Bio Kronos®, yeast, malt, extra virgin olive oil and part of the water. Halfway through the kneading add salt and remaining water.
      Let the dough rest for about 90 minutes at a temperature of 28°C.
      Divide into pieces of the desired weight and shape, let it rise, avoiding crusts, until it increase by 70% its original volume.
      Bake with light steam at 220° C and finish baking with the valve open. Baking time depends on loaves size..

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  • Manitoba

    • Is the Canadian Prairies where the world's best soft wheat has always been grown.
      Thanks to the care of the Kodiak Farms' italian friends, Molino Grassi has combined the great suitability for bread-making of this precious soft wheat with organic farming methods, that's how they obtained a Manitoba grain which is unique.
      Then they blended it with Spelt, a wheat species known to have had origin in the fifth millennium BC in the Caspian Sea region, and with rye, which was born in Asia minor 2000 years ago, to grant a matchless taste to bakery's products.
    • Blend of Manitoba organic soft wheat flour, Spelt organic flour and Rye organic flour type 2.
      Average nutritional values per 100 g of product
      Energy338 kcal
      Energy1434 kJ
      Proteins12.34 g
      Carbohydrates68.17 g
      whereof Sugars2.03 g
      Fats1.50 g
      whereof Saturated0.46 g
      Alimentray Fiber3.80 g
      whereof Sodium0.001 g
    • Recipe by Maestro Piergiorgio Giorilli
      Make the sponge dough and let it sit for 16 hours:
      g. 1000qb Manitoba, blend of Manitoba organic soft wheat flour, Spelt organic flour and Rye organic flour type 2
      g. 450water
      g. 10brewer's yeast
      Sponge dough kneading times:
      Spiral kneader:3 minutes at speed 1
      Plunger:4 minutes at speed 1
      Sponge dough fermenting temperature:
      18° C
      Dough ingredients:
      Sponge dough+
      g. 1400qb Manitoba, blend of Manitoba organic soft wheat flour, Spelt organic flour and Rye organic flour type 2
      g. 750-800water
      g. 20brewer's yeast
      g. 55salt
      g. 15malt
      g. 50extra virgin olive oil
      Dough kneading times:
      Spiral kneader:3 minutes at speed 1
      7 minutes at speed 2
      Plunger:4 minutes at speed 1
      8 minutes at speed 2
      Final dough temperature:
      25° C
      Procedure:
      Start by mixing sponge dough and Qualità Bio Manitoba, malt, yeast and part of water, leaving aside 10% of it to be added halfway through the kneading together with salt and olive oil.
      Let the dough rest for about 30 minutes.
      Divide into pieces of the desired weight and shape, let it rise, avoiding crusts, until it increase by 70% its original volume.
      Bake with light steam at 220° C and finish baking with the valve open. Baking time depends on loaves size.

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  • Multicereali

    • A mix of different cereals, carefully selected and balanced, have been blended to enhance the health benefits of "Italian" Manitoba soft wheat and its unique quality features:
      - Rye, rich in lysine, an essential amino acid that helps build muscle protein
      - Barley, high in Beta-Glucan, which helps lower cholesterol and blood sugar levels
      - Rice, rich in high digestibility carbohydrates for gluten-sensitive people
      - Oats, rich in fiber that helps reduce blood sugar levels.
    • Blend of Manitoba organic soft wheat flour, Rye organic wholewheat flour, Barley organic wholewheat flour, Rice organic wholewheat flour and Oats organic wholewheat flour.
      Average nutritional values per 100 g of product
      Energy345 kcal
      Energy1462 kJ
      Proteins13.28 g
      Carbohydrates68.33 g
      whereof Sugars2.283 g
      Fats2.0 g
      whereof Saturated0.68 g
      Alimentray Fiber2.6 g
      whereof Sodium0.001 g
    • Recipe by Maestro Piergiorgio Giorilli
      Make the sponge dough and let it sit for 18/20 hours:
      g. 2000qb Multicereali, blend of Manitoba organic soft wheat flour, Rye organic wholewheat flour, Barley organic wholewheat flour, Rice organic wholewheat flour and Oats organic wholewheat flour
      g. 900water
      g. 20brewer's yeast
      Sponge dough kneading times:
      Spiral kneader:4 minutes at speed 1
      Plunger:5 minutes at speed 1
      Sponge dough fermenting temperature:
      18/20° C
      Dough ingredients:
      Sponge dough+
      g. 2200qb Multicereali, blend of Manitoba organic soft wheat flour, Rye organic wholewheat flour, Barley organic wholewheat flour, Rice organic wholewheat flour and Oats organic wholewheat flour
      g. 1300water
      g. 50brewer's yeast
      g. 90salt
      g. 20malt
      Dough kneading times:
      Spiral kneader:4 minutes at speed 1
      5 minutes at speed 2
      Plunger:5 minutes at speed 1
      5 minutes at speed 2
      Final dough temperature:
      25° C
      Procedure:
      Start by mixing sponge dough and Qualità Bio Multicereali, yeast, malt and part of water, setting aside 5 to 10% of it to be added, together with salt, halfway through the kneading.
      Let the dough rest for about 30 minutes. Divide into pieces of the desired weight and shape, let it rise, avoiding crusts, until it increase by 70% its original volume.
      Bake with light steam at 220° C and finish baking with the valve open. Baking time depends on loaves size.

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Events

2012, May 7-10

We'll be at Cibus, Parma (Italy)
More info: www.cibus.it



2012, March 26-29

We'll be at Alimentaria, Barcelona (Spain)
More info: www.alimentaria-bcn.com

 

2012, February 15-18

We'll be at Biofach, Nurnberg (Germany)
More info: www.biofach.de

 

2012, February 5-7

We'll be at Identità Golose, Milano (Italy)
More info: www.identitagolose.it

 

Company

Who are we?

For many years we have been exploring new relations with the agricultural world, developing first a more collaborative and less competitive productive thread; this approach allowed us to become a new reference point in testing new typologies and variety products.

This kind of evolution marks the transition from a controlling phase to a research one, where we work to create the best conditions for obtaining a high quality product. Our activity begins searching the best seeds, goes on to places where environmental conditions ensure an optimal product growth, follows farmers from sowing to crop, and then – after stocking and grinding - follows products across the controlling phase, ensuring quality until end consumers.