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Wheat flours

Wheat flour can be used in many ways and has therefore been indispensable in our diet for centuries. Wheat flour is made by milling wheat grain and can come in various grain sizes (granulations) and types. It depends on granulation whether the flour is strong or soft.  Flour types are defined according to the content of mineral substances (ashes). The higher the type, the more mineral substances the flour contains. The purest flours – ground from wheat kernel – have the lowest type, with semi-white and brown flour marked as type 850 or 1100 and wholemeal flours containing milled whole wheat grains.

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

Average nutritional value per 100 g
Energy value 1486 kJ / 350 kcal
Fats 1,1 g
- of this saturated fat 0,3 g
Carbohydrates 71 g
- of these sugars 1,6 g
Protein 14 g
Salt <0,01 g

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

Average nutritional value per 100 g
Energy value 1459 kJ / 344 kcal
Fats 1,4 g
- of this saturated fat 0,3 g
Carbohydrates 69 g
- of these sugars 1,4 g
Dietary fiber 3,1 g
Protein 13 g
Salt <0,01 g

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.

Average nutritional value per 100 g
Energy value 1459 kJ / 344 kcal
Fats 1,4 g
- of this saturated fat 0,3 g
Carbohydrates 69 g
- of these sugars 1,4 g
Dietary fiber 3,1 g
Protein 13 g
Salt ˂0,01 g

VERSATILE SPECIAL WHITE FLOUR 500 g

The versatile special white 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 very kernel of wheat grain, which makes it an excellent choice for all types of baking at home: Pancakes, muffins, sponge cakes and cakes, strudels, croissants and other leavened delicacies, as well as for pizza, bread and even “potica”. Since it is milled in a special way, it will make your masterpieces heavenly soft and always perfect. The practical half-kilogram packaging will help you combine it with other flour types more easily and make a perfect stock.

Average nutritional value per 100 g
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

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.

Average nutritional value per 100 g
Energy value 1452 kJ / 343 kcal
Fats 1,9 g
- of this saturated fat 0,5 g
Carbohydrates 67 g
- of these sugars 1,3 g
Dietary fiber 4,2 g
Protein 13 g
Salt ˂0,01 g

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.

Average nutritional value per 100 g
Energy value 1416 kJ / 338 kcal
Fats 1,1 g
- of this saturated fat 0,3 g
Carbohydrates 69 g
- of these sugars 0,4 g
Dietary fiber 3,3 g
Protein 12 g
Salt ˂0,01 g
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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.

Average nutritional value per 100 g
Energy value 1426 kJ / 341 kcal
Fats 1,0 g
- of this saturated fat 0,2 g
Carbohydrates 76 g
- of these sugars 1,8 g
Dietary fiber 2,9 g
Protein 12 g
Salt ˂0,01 g

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.

Average nutritional value per 100 g
Energy value 1432 kJ / 337 kcal
Fats 2,1 g
- of this saturated fat 0,4 g
Carbohydrates 61,0 g
- of these sugars 2,0 g
Dietary fiber 9,9 g
Protein 13,5 g
Salt ˂0,01 g

WHITE BREAD MIX 1 kg

The bread mix is a prepared mix for simple bread-baking at home. It contains flour, yeast and salt. You only add water and the mix is ready.  If you like, you can also add, for example, seeds, and replace water with milk, or add oil. The mix is suitable for baking bread in an ordinary oven or by using a breadmaker. It can also be used for baking other salty products made from leavened dough. 1.5 kg soft white bread is obtained from one kilogram of the mix.

  • Contains yeast and salt.

Average nutritional value per 100 g
Energy value 1436 kJ / 339 kcal
Fats 1,8 g
- of this saturated fat 0,5 g
Carbohydrates 66 g
- of these sugars 1,6 g
Protein 13 g
Salt 2,0 g