The Products

 

Wheat flour

Rye flour

Spelt

Special flour

Wheat flour

The types of flour made from wheat are extremely versatile. Wheat has excellent baking properties because it contains a lot of gluten, which results in doughs that are always smooth and homogeneous. Their light and fine consistency make them easily digestible.

We offer the following standard wheat flour products:


  • Wheat flour type 405
  • Wheat flour type 550
  • Wheat flour type 630
  • Wheat flour type 812
  • Whole wheat flour Variety of 
  • Wheatmeal
  • Wheat semolina


We also make customized products when requested by our customers.


All our products are available in bulk form as well as a variety of sack and bag sizes (1 kg, 2 kg, and 5kg).

Rye flour

Rye flour contains plenty of amino acids and water-absorbing mucilage (pentosans) that make the bread moist and “juicy.”


We offer the following standard rye products:


  • Rye flour type 815 
  • Rye flour type 997 
  • Rye flour type 1150
  • Rye flour type 1370
  • Whole rye flour
  • Various types of whole grain rye flour


We also make customized products when requested by our customers.


All our products are available in bulk form as well as a variety of sack sizes.

Spelt

  • We make spelt flour type 630 and whole grain spelt flour.
  • It can be packaged in bulk form, sacks, or small packages.
  • This flour is suitable for use in making fine pastries, cakes, pizzas, and cookies.


We also make customized products when requested by our customers.


All our products are available in bulk form as well as a variety of sack sizes.

 

Special flour

  • This type of flour has high protein content (approx. 30%) and a balanced range of amino acids.
  • Adding fava bean flour to doughs used for cookies, baguettes, or toast makes it smooth, improves water absorption and freshness, appealing and lighter crust, and it can be used as a substitute for soybeans (allergen-free).
  • Locally grown products
  • These crops contain roughly 25% protein.
  • They supply carbohydrates that digest slowly.
  • This makes them suitable for a slow-carb diet.
  • They can be used to make bread, baked goods, and vegan dishes.
  • These plants contain roughly 28% protein.
  • Because they are rich in protein and fiber, they contain relatively few carbohydrates.
  • They can be used to thicken sauces and soups, as added protein in smoothies, for fried vegetable patties, or for baking.
  • Locally grown products
  • These plants contain roughly 31% protein.
  • When turned into mung bean flour, they can be used to make glass noodles.
  • They are suitable for cooking and baking.
  • These plants contain roughly 20% protein.
  • They are rich in fiber.
  • They are suitable for baking as well as making vegan dishes and hummus.
  • Locally grown products