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
RICE 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.
One of the many benefits of rice flour is that it does not contain gluten and is intended for people with celiac disease. Vitamin-mineral compositions of rice flour are of great importance for the human body. The benefits of this flour are based on a large amount of fiber: preventing aspiration and facilitating bowel function by removing toxins and other waste substances, reducing cholesterol and triglycerides in blood plasma, regulating blood sugar levels, eliminating excess fluid from the body, regulating blood pressure and increasing elasticity blood vessels, protects against atherosclerosis, heart attack and nervousness.
Rice flour is considered a dietary product and is used to feed children and doesn't cause any allergic reactions. It is used for making dietary pasta and serves as a base for making puddings.
Proteins 7 g
Carbohydrates 77 g
Fat 1 g
Dietary fibers 4 g
Minerals P, Mg, K
Vitamins B1, B2, B6
Energy 355 kcal / 1485 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
OAT 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.
No integral flour contains fatty acids (oleic and linoleic), which are arranged in an ideal ratio as integral oat flour. It is important to emphasize that it contains small amounts of gluten.
It is the leader in the number of essential amino acids as the most powerful source of energy for every organism and these fatty acids are responsible for the exchange of fat in the body, protection against overweight and diseases associated with this problem. Thiamine, calcium and zinc are the most important
micronutrients. Oat fluor strengthens bones and teeth, stimulates brain function and growth in children, strengthens muscle mass in adults, reduces cholesterol, improves and slows digestion. is recommended for people with bronchial disorders and athletes, improves and slows digestion. It is especially recommended for people with bronchial disorders and sports. Oatmeal products retain freshness longer than the same wheat flour products. Since oat flour does not have the same ability to raise dough as wheat, it is necessary to increase the amount of yeast when using this flour.
Proteins 13 g
Carbohydrates 65 g
Fat 7 g
Dietary fibers 7,5 g
Minerals P, K, Ca, Mg, Fe, Na
Vitamins E, B complex
Energy 401 kcal / 1677 kJ
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 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
Product : Mocaf
Country of Origin : Indonesia
Packing Standards : Standard / by Request
MOQ : 18MT
Port of loading : Tanjung Priok / Tanjung Emas
Shipping terms : FOB, CNF, CIF
Payment Terms :
1. 50% Advance Against (PO) : 50% Against Loading
2. 100% LC Irrevocable at Sight
Broken contains good paste and color. QUALITY ASSURED.This product is prepared in a well equipped and hygienic factory. Providing customers with first quality, Chemical free since 1974.
Tapioca flour contains good paste and color. QUALITY ASSURED.This product is prepared in a well equipped and hygienic factory. Providing customers with first quality, Chemical free since 1974.
Tapioca flour contains good paste and color. QUALITY ASSURED.This product is prepared in a well equipped and hygienic factory. Providing customers with first quality, Chemical free since 1974.
Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making couscous, pasta, upma, and sweet puddings. The term semolina is also used to designate coarse middlings from other varieties of wheat
Maida is a white flour from the Indian subcontinent, made from wheat. Finely milled without any bran, refined, and bleached, it closely resembles cake flour. Maida is used extensively for making fast foods, baked goods
With five different types of flour , Warda provides its customers with the possibily to pull of its salty and sweet , modern and traditional dishes , like cake, pizza , Baklawa ....etc
