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Special flours

Special flours differ from each other in terms of their baking characteristics, making them more or less suitable for a certain type of pastry. For example, if we would like our dough to be firm, easy to knead and rise according to a long procedure, we have to use a suitable flour to succeed. This means that a suitable raw material – wheat with the required characteristics needs to be selected for each flour type. Some wheat varieties contain more and others less proteins or have other characteristics, which can affect the baking success. Our special flours are made to meet the specific requirements of individual pastry type. Thus, the use of special flour enables even less experienced housewives to achieve superior quality of home-made pastry.

PRIMORSKA SPECIAL FLOUR 1 kg

Wheat of the highest quality with only the central part of the wheat grain milled is used for obtaining Primorska special flour. This flour has excellent baking characteristics and is the whitest of all white flours.

Average nutritional value per 100g
Energy value 1471 kJ / 374 kcal
Fats 1,1 g
- of this saturated fat 0,3 g
Carbohydrates 72 g
- of these sugars 1,5 g
Dietary fiber 2,5 g
Protein 11 g
Salt ˂0,01 g

HOME-BAKING PASTRY FLOUR
1 kg

Wheat for obtaining home-baking pastry flour allows even less experienced housewives to prepare excellent pastry. Home-made pastry will be soft and tender.

Average nutritional value per 100g
Energy value 1471 kJ / 374 kcal
Fats 1,1 g
- of this saturated fat 0,3 g
Carbohydrates 72 g
- of these sugars 1,5 g
Dietary fiber 2,5 g
Protein 11 g
Salt ˂0,01 g

SPECIAL FLOUR FOR POTICA 1 kg

Every housewife knows that baking potica is a special challenge. The dough must be risen and just malleable enough so that this important festive dessert does not change from being queen of the festive table into a disaster. Wheat for obtaining special flour for potica allows you to prepare an excellent home-made potica time and time again without taking any chances.

Average nutritional value per 100g
Energy value 1459 kJ / 344 kcal
Fats 1,4 g
- of this saturated fat 0,3 g
Carbohydrates 68 g
- of these sugars 1,4 g
Dietary fiber 3,1 g
Protein 13 g
Salt ˂0,01 g

DOUGHNUT FLOUR 1 kg

Making doughnuts is not that simple. You have to choose the right type of flour to ensure that the doughnuts rise nicely, don’t soak up too much oil and have a supple centre. Wheat with all those characteristics is used for obtaining doughnut flour, ensuring success each time you make this Shrovetide delicacy.

Average nutritional value per 100g
Energy value 1459 kJ / 344 kcal
Fats 1,4 g
- of this saturated fat 0,3 g
Carbohydrates 68 g
- of these sugars 1,4 g
Dietary fiber 3,1 g
Protein 13 g
Salt ˂0,01 g

PIZZA FLOUR 1 kg

Pizza must be crispy on its edges, just supple enough and thinly stretched. Use special pizza flour, the structure of which will ensure that this Italian speciality will be tender and crispy.

Average nutritional value per 100g
Energy value 1459 kJ / 344 kcal
Fats 1,4 g
- of this saturated fat 0,3 g
Carbohydrates 68 g
- of these sugars 1,4 g
Dietary fiber 3,1 g
Protein 13 g
Salt ˂0,01 g

STRONG FLOUR 1 kg

Strong flour is more coarsely milled than soft flour. When baking with strong flour, we will get more dough compared to soft flour which will take longer to rise. Strong wheat flour is used to make tender biscuits, home-made sponge cakes, pancakes, spoon dumplings and for thickening various sauces. This is a type 400 strong flour.

Average nutritional value per 100g
Energy value 1448 kJ / 346 kcal
Fats 1,0 g
- of this saturated fat 0,2 g
Carbohydrates 73 g
- of these sugars 0,1 g
Dietary fiber 2,5 g
Protein 11 g
Salt ˂0,01 g