Wheat flours

MANITOBA FLOUR '00' 1 kg

Manitoba Flour is milled under the adjusted regime from a specially selected high-quality wheat. Due to its high content of gluten, it has a higher water absorption compared to the ordinary wheat flour, and enables kneading with an increased amount of water. The high quality of gluten in this product gives the dough excellent stability, and enables successful preparation of products with long fermentation times.

• Special wheat flour for complex leavened dough
• Ideal for professional baking of pizza, bread and other sweet and salty bakery wares
• Also suitable for dough with longer rising time
• Stronger flour > 350 W
• With more proteins and higher water absorption compared to the ordinary white wheat flour
• Equivalent to the Italian type „00“ which is much in demand among modern pizza baking masters, culinary enthusiasts and those who look for recipes for demanding bakery wares on the Internet

MANITOBA FLOUR '0' 1 kg

The Manitoba Flour from wheat of the highest quality gives the dough a decisive elasticity and flexibility, thus enabling the production of risen products of the highest quality, even with extended rising times of the dough. It is particularly suitable for the most demanding bakery wares, such as bread, bread made from old dough, pizza, potica and other demanding desserts.

• It is perfect for bread made from old dough and classic bread, potica, pizza and other demanding desserts and products
• Stronger flour > 350 W
• For dough with longer rising time and other types of dough
• With a higher proportion of proteins compared to the ordinary wheat flour
• Equivalent to the Italian type „0“ which is much in demand among modern baking masters, culinary enthusiasts and those who look for recipes for demanding dishes on the internet

WHEAT FLOUR 1 kg

White wheat flour is the most often used flour in households. It is obtained from pre-cleaned and pre-prepared wheat. Only the central part of the wheat grain is used for obtaining white wheat flour. This flour has excellent baking characteristics. It is a type 500 white wheat flour.

WHEAT FLOUR 1 kg

Wheat flour is the most often used flour in households. It is obtained from pre-cleaned and pre-prepared wheat. Apart from the central part of the wheat grain, its outer layer is also used for obtaining type 850 wheat flour, making it richer in fibre and minerals.

WHOLEMEAL WHEAT FLOUR 1 kg

Wholemeal flour is obtained by milling the whole wheat grain without removing the bran and germ. Flour obtained from whole grain – wholemeal (Graham or wholesome) flour, which is the same in terms of structure as whole grain has a higher nutritional value with respect to the content of minerals and fibre. It contains more B, A K, E group vitamins, proteins, minerals and unsaturated fatty acids. It can be used to prepare bread, bakery wares and biscuits rich in fibre, minerals and vitamins.

BROWN WHEAT FLOUR 1 kg

Brown wheat flour is darker as it contains more bran compared to white flours. Apart from the central part of the wheat grain, the edge parts which are rich in proteins, soluble and insoluble fibre, vitamins, enzymes and minerals are also used in the milling process.

ORGANIC WHEAT FLOUR 1 kg

Organic wheat flour is organic food milled from exclusively organically grown wheat. It can be used in the same way as conventional white flour.