Type 2 dark wheat flour contains a high proportion of the outer layers of the kernel and has a very high fibre content. Thanks to its fine structure, it is easy to work with and gives breads and baked goods of all kinds a strong, intense aroma and a beautiful dark colour with a rustic touch.

In comparison to plain white flour, this darker soft wheat flour contains a higher proportion of the outer layers of the kernel. Therefore, it is an important source of valuable fibre and minerals in the daily diet. It is versatile in its use and gives breads and baked goods a full flavour and a slightly darker note than classic soft wheat flour.

A strong soft wheat flour with a particularly high gluten content and perfect baking properties. This flour, which was specially developed for typical Italian ciabatta bread gives the dough optimum stability. In confectionery, this flour is suitable for pastries made from heavy yeast doughs with particularly high fat and sugar content.

The special blend of five different types of grain (wheat, spelt, oats, barley and rye) results in a unique taste experience. The flour can be used universally and has a high content of fibre.

This flour is milled from carefully cleaned buckwheat. Its special nutritional values and full flavour make buckwheat a highly prized food. The flour is recommended for desserts, traditional Italian “pizzoccheri” pasta, pancakes and buckwheat crêpes. The two products can be mixed together to obtain the personally preferred granulation. Available in 2 different granulations: fine, coarse.

This flour is milled from carefully cleaned buckwheat. Its special nutritional values and full flavour make buckwheat a highly prized food. The flour is recommended for desserts, traditional Italian “pizzoccheri” pasta, pancakes and buckwheat crêpes. The two products can be mixed together to obtain the personally preferred granulation. Available in 2 different granulations: fine, coarse.