Flours from other cereals: spelt, maize, buckwheat and rye are also milled in our mill. The flours can be used for multiple purposes and the end products made from these flours or their combination, have an excellent taste.
Wholemeal spelt flour contains whole spelt grain and thus more fibre, minerals and proteins compared to common wheat flour types. It can be used to prepare healthy spelt bread, bakery wares and biscuits.
| Energy value | 1510 kJ /361 kcal |
| Fats | 1,8 g |
| - of this saturated fat | 0,3 g |
| Carbohydrates | 68 g |
| - of these sugars | 0,4 g |
| Dietary fiber | 12 g |
| Protein | 14 g |
| Salt | <0,01 g |
Spelt flour is obtained from milling the inside part of spelt grain. It is an excellent alternative to white wheat flour and can be used for all types of bakery products and pasta.
| Energy value | 1484 kJ /350 kcal |
| Fats | 1,6 g |
| - of this saturated fat | 0,4 g |
| Carbohydrates | 69 g |
| - of these sugars | 1,2 g |
| Dietary fiber | 2,2 g |
| Protein | 13 g |
| Salt | ˂0,01 g |
Maize flour is obtained from milling maize which boasts a high content of starch, proteins and minerals, also containing some vitamins, particularly vitamin A.
| Energy value | 1463 kJ / 335 kcal |
| Fats | 1,4 g |
| - of this saturated fat | 0,2 g |
| Carbohydrates | 75 g |
| - of these sugars | 0,9 g |
| Dietary fiber | 2,1 g |
| Protein | 6,8 g |
| Salt | ˂0,01 g |
Since buckwheat flour is free of gluten, it has to be steamed or mixed with wheat flour for the preparation of dough. Buckwheat is often classified among cereals, although it belongs to the polygonaceae family, related to sorrel and rhubarb. It is a very nutritious food which is also gluten-free and thus also suitable for people with coeliac disease.
| Energy value | 1590 kJ /380 kcal |
| Fats | 3,1 g |
| - of this saturated fat | 0,7 g |
| Carbohydrates | 71 g |
| - of these sugars | 2,6 g |
| Dietary fiber | 10 g |
| Protein | 13 g |
| Salt | 0,03 g |
The versatile spelt flour is intended for everyone who wants to have a loyal assistant in the kitchen which ensures that every baked delicacy is perfect. It is made from the kernel of spelt grain, without bran, which makes it suitable to use instead of white wheat flour, and for all types of home-baking: Pancakes, muffins, sponge cakes and cakes, strudels, croissants and other leavened delicacies, as well as for pizza, bread and even “potica”. This excellent flour will make your masterpieces heavenly soft and always perfect, with spelt giving them a rounded-up rich flavour.
| Energy value | 1484 kJ / 350 kcal |
| Fats | 1,6 g |
| - of this saturated fat | 0,4 g |
| Carbohydrates | 69 g |
| - of these sugars | 1,2 g |
| Dietary fiber | 2,2 g |
| Protein | 16 g |
| Salt | <0,01 g |