Rye flour
type 2000
22 kg

Whole grain rye flour with the highest degree of grinding. Intense flavour, dark colour and high fibre content. It gives baked goods a compact, filling structure.

Rye flour
type 1400
22 kg

So-called sieve flour – medium-grain, with a relatively high content of minerals and fibre. It is darker than wheat flour and has a characteristic, slightly sour taste.

Rye flour
type 720
25 kg

Flour made from selected high-quality rye grains. It gives the bread a moist, compact structure and a characteristic slightly sour taste and intense aroma.

Rye flour
type 580
25 kg

The lightest of rye flours. It has a delicate flavour and produces lighter baked goods, while still retaining the characteristic features of rye flour.

Whole wheat flour
type 1850 graham
22 kg

Highly refined whole grain flour, made from the whole wheat grain. Darker colour, distinct flavour and high nutritional value. Provides a compact, filling structure to baked goods.

Wheat flour
for Italian pizza
type 00
25 kg

Specialised flour for homemade Italian-style pizza. It provides a workable, elastic dough that stretches easily without the risk of tearing. It allows you to obtain a thin, delicate base with a crispy edge and a soft interior.

Wheat flour
type 850
25 kg

Flour with increased mineral content. It gives baked goods a fuller flavour, a slightly creamy colour and a distinctive structure. Provides good elasticity and stability of the dough.

Wheat flour
type 750
25 kg

Flour with increased mineral content. It gives baked goods a fuller flavour, a slightly creamy colour and a distinctive structure. Provides good elasticity and stability of the dough.

Wheat flour
type 650
25 kg

High-quality flour for versatile use. Richer in minerals than flours of lower types. Its properties allow it to be used for various purposes.

Wheat flour
type 550
25 kg

High-quality, finely ground flour for universal use. Optimal gluten content ensures elastic dough, good structure and even rising.