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Whole grain flour products

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Fine whole grain buckwheat flour

Buckwheat is one of the most honey-bearing plants used in miling. Protein in integral buckwheat flour is of better quality than in the flour of other cereals. It is rich in essential amino acids, of which the most important lysine (responsible for bone growth and blood renewal), phytonutrients that prolong the action of vitamin C and act as antioxidants, minerals, fibers, vitamins, proteins of high biological value. First of all, it is easily digestible and ideal ...

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National whole grain buckwheat flour

Buckwheat is one of the most honey-bearing plants used in miling. Protein in integral buckwheat flour is of better quality than in the flour of other cereals. It is rich in essential amino acids, of which the most important lysine (responsible for bone growth and blood renewal), phytonutrients that prolong the action of vitamin C and act as antioxidants, minerals, fibers, vitamins, proteins of high biological value. First of all, it is easily digestible and ideal ...

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Fine whole grain rice flour

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 ...

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National whole grain rye flour

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 ...

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Whole grain rye flour type 1250

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 ...

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National whole grain wheat flour

Pšenica je najvažnija ljudska žitarica, druga po proizvodnji u svijetu, odmah nakon kukuruza. Integralno pšenično brašno je bogato glutenom, jednim od najboljih izvora primarnih bjelančevina, saharoze i maltoze. Vlakna reguliraju metabolizam, uspostavljaju hormonalni balans i potpomažu eliminiranje toksina i teških metala iz organizma. Bogato je vitaminom E (tokoferol) koji predstavlja vitamin mladosti i života, vitaminom A iz klice ...

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Whole grain wheat flour type 1100

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), ...

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Fine whole grain barley flour

Barley is an odorless and sweet-tasting herb known as a nerve-boosting tonic that relieves stress and eliminates fatigue. It is rich in Vitamin E, B5 (essential for the metabolism of carbohydrates, fats and proteins), B12 (rare in raw materials of plant origin) and smaller amounts of vitamins A and D. Barley flour is a source of soluble and insoluble dietary fibers. Soluble fibers are effective in lowering blood cholesterol, the most important ...

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National whole grain corn flour

As part of a healthy and delicious gluten-free diet, corn flour is rich in vitamins and minerals. It contains many antioxidants that are used to destroy free radicals in our body, many fibers and proteins and is therefore a nutritional supplement for vegans and vegetarians. It is easy to digest and good to try because it contains amylose, cellulose, lignin and hemicellulose known as insoluble fiber which starts the fermentation process in the colon, which is ...

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Corn grits

Corn grits are part of the carbohydrates from corn and have a very positive effect on the overall health of humans. It is mostly used for making polenta, a well-known gluten-free dish because they can be consumed by people with celiac disease. It is especially suitable for the nutrition of babies, people who look after their body mass and try to solve probable tract problems. It contains higher amounts of nutrients and vitamins, natural fats ...

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National whole grain spelt flour

Spelta (cereals, rice) is a grain similar to wheat, although its outer grain is much harder. Research has shown that many people who are allergic to wheat are not allergic to spelled, which is a significant reason for returning this cereal to human daily diet. It contains gluten in smaller quantities. Spelled flour has a nutty and sweet taste and is rich in dietary fiber and protein. It is less caloric compared to wheat. Due to faster dissolution ...

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Fine whole grain out flour

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 ...

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Ready mixture for shepherd's bread

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 ...

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