OUR WHEAT FLOUR VARIETIES
The crushed substance obtained by grinding cereals is called flour
BREAD FLOUR
We use special wheat flour for making bread. It has a high protein content and a high gluten content
| Energy (KJ / kcal): | 1470/350 |
| Fat(g): | 1,3 |
| Saturated Fat (G): | 0,3 |
| Carbohydrates(G): | 68.2 |
| Sugars(G): | 3 |
| Protein (g) (min): | 11,5 |
| Salt(G): | 0,12 |
PASTRY FLOUR:
Ideal for a wide range of uses. It is suitable for making yeast products such as baked goods, such as all kinds of pies, pastries, cakes, dry cakes, cakes and sponge cakes.
| Energy (KJ / kcal): | 346/1447 |
| Fat (g): | 1,1 |
| Saturated fat (G): | 0,3 |
| Carbohydrates (G): | 71 |
| Sugars (g): | 0 |
| Fiber (G): | 3,3 |
| Protein (G): | 12 |
| Salt(G): | 0,1 |
BAKLAVA FLOUR
You can use it especially in making baklava and pastries, as well as in making other baked goods.
| Energy (KJ / kcal): | 362/1520 |
| Fat (g): | 1,4 |
| Saturated fat (G): | 0,2 |
| Carbohydrates(G): | 72.2 |
| Sugars(G): | 1,1 |
| Fiber (G): | 2,4 |
| Protein (G): | 13,1 |
| Folic acid(MCG): | 60.0 |
| Iron(mg): | 4,2 |
| Salt (G): | 0,1 |
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