Our flour is sourced from selective whole grain ground beneath stone, sifted with a different granulation spectrum and as such ideal for everyday household use.
Ingredients: wheat flour type-1100, wheat bran, tipically
integral wheat flour, rye flour type-1250, oat flakes, sunflower
seeds, flax seeds, sesame seeds, rye flour, additive, salt.
Directions for preparation: Mix 20 g of fresh yeast with a little
lukewarm water, then add: 500g of pastry bread mixture and 3
dl of lukewarm water. Mix the ingredients until a homogeneous
mass is obtained. Cover the resulting dough and leave in a warm place until the dough volume is increased by 50%. Move the dough and shape it round and leave it for 20 min.
Bake on a greased sheet in a preheated oven at 220 C for 45 minutes.
Proteins 12 g
Carbohydrates 67,91 g
Fat 3,30 g
Dietary fibers 5,01 g
Minerals P, K, Ca, Mg, Fe, Zn
Vitamins E, B complex
Energy 354 kcal / 1481 kJ
RYE FLOUR
Our flour is sourced from selective whole grain ground beneath stone, sifted with a different granulation spectrum and as such ideal for everyday household use. Rye is a plant that belongs to the grass family and is specific in that it can be used without any processing since it does not contain an outer protective layer. Rye flour is a rich source of protein and vitamin B complexes (pantothenic acid and niacin), dietary fiber, minerals, calcium, phosphorus, fluorine, iron,
magnesium, zinc, manganese, potassium and selenium. It helps to maintain cholesterol, sugar and as such is very well suited for people with diabetes. Due to the high content of manganese, it improves the nervous system and protects against the harmful effects of radicals on our body. Due to the presence of calcium, it also affects the function of the muscular system and muscle
tone.
It is suitable for people exposed to stress, pregnant women, breastfeeding women and the elderly. It is often used as an adjunct to wheat and corn biscuits, that significantly increasing its freshness. Rye flour type 1250 is used for making finer pastries, breada, pancakes and cakes.
Proteins 9 g
Carbohydrates 76 g
Fat 1,5 g
Dietary fibers 13 g
Minerals P, K, Ca, Mg, Fe, Zn
Vitamins E, B1, B2, B6, D, K
Energy 354 kcal / 1481 kJ
WHEAT FLOUR Type-1100
Our flour is sourced from selective whole grain ground beneath stone, sifted with a different granulation spectrum and as such ideal for everyday household use.
Wheat is the most important human cereal, second in production in the world, right after corn. Integral wheat flour is rich in gluten,
one of the best sources of primary protein and is rich in sucrose and maltose.
Fiber regulates metabolism, restores hormonal balance and helps remove toxins and heavy metals from the body. It is rich in Vitamin E (tocopherol), which is a vitamin of youth and life,
Vitamin A from germs (vitamin od growth), Vitamin B1 for tissue regeneration and energy recovery, Vitamin B2 essential for carbohydrate, fat and protein metabolism, Vitamin B3, B6 and others. Improves eyesight, protects skin, helps develop healthy teeth and bones, protects the cell membrane, an antioxidant
that prevents cardiovascular diseases and malignant tumors. .
In general, wheat flour affects the recovery of gastroenteritis, enterocolitis, whole body detoxification, bowel cleansing, bloating, cramps, skin and heart disease.
Type 1100 is characterized by being wholly ground, which means that the sheath, germ and endosperm of the wheat grain remain intact. Wheat flour TIP1100 is used for making finer pastries, breads, cakes, pancakes.
Proteins 11,23 g
Carbohydrates 67,19 g
Fat 1,75 g
Dietary fibers 5,22 g
Minerals P, K, Ca, Mg, Fe, Na
Vitamins B complex
Energy 336 kcal / 1406 kJ
RYE FLOUR Type-1250
Our flour is sourced from selective whole grain ground beneath stone, sifted with a different granulation spectrum and as such ideal for everyday household use.
Reno bra¡no TIP1250 koristi se za izradu finijih peciva, hljeba, palainaka, kolaa. Rye is a plant that belongs to the grass family and is specific in that it can be used without any processing since it does not contain an outer protective layer.
Rye flour is a rich source of protein and vitamin B complexes (pantothenic acid and niacin), dietary fiber, minerals, calcium, phosphorus, fluorine, iron, magnesium, zinc, manganese, potassium and selenium.
It helps to maintain cholesterol, sugar and as such is very well suited for people with diabetes. Due to the high content of manganese, it improves the nervous system and protects against the harmful effects of radicals on our body. Due to the presence of calcium, it also affects the function of the muscular system and muscle tone.
It is suitable for people exposed to stress, pregnant women, breastfeeding women and the elderly. It is often used as an adjunct to wheat and corn biscuits, that significantly increasing its freshness.
Rye flour type 1250 is used for making finer pastries, breada,
pancakes and cakes.
Proteins 8 g
Carbohydrates 67 g
Fat 1,3 g
Dietary fibers 9 g
Minerals P, K, Ca, Mg, Fe, Zn
Vitamins E, B complex
Energy 335 kcal / 1402 kJ
