PRODUCTS FROM OUR MILL
The main line of work of the company is the grinding of wheat into different types of flour, feed and tailings. It is the wide offer and the quality of different types of flours that enable a variety to housewives and professionals. Our flours are used for many different purposes - for every-day bread baking, croissants, cakes, for baking ciabattas and other pastries. Beside this we also grind other cereals.
A speciality among our products is four different ready-to-use mixtures of different types of flours. Among these mixtures you can also find Polenta Milanese. This is a mixture of buckwheat and maize groats: Both groats together give the polenta a special taste. We also prepare mixtures by following the recipes or instructions of the bakery.
Bakers are ensured to have the quality and the adaptability of the flours by stringent controls of raw stuff and the end product. It also has to be emphasized that to every order, no matter the quantity, an analysis of flour is added where all the basic parameters for baking are evident.
All products are carefully packed in various packaging - paper bags. For customers who do not buy large quantities we prepared packaging of 1.5 and 10 kg, and for those who need larger quantities we always have a packaging of 25 kg in stock. The most demanding can order flour also in bulk.
Wheat flours
Grits
Coarse grinded flour T-400
All purpose white flour T-400
Flour T-500
Semi-dark flour T-850
Dark flour T-1100
Black flour T-1600
Whole wheat flour
Lifestock feed flour
Wheat bran
Other types of flours
Buckwheat flour
Rye flour T-1250
Spelt flour
Spelt grits
Whole spelt flour
Spelt flake
Corn flour
Corn grits
Barley flour
Oat meal
Oat flake
Millet flour
Soya flour
Rice flour
Meslin flour
Kamut flour |
Preparing bread dough
Mixed rye bread
Prlekija bread
Valvasor bread
Sunshine bread
Milan polenta
Groats
Barley porridge
Millet porridge |
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Rye mixed bread.
Mixture of rye flour, wheat flour, oat , salt While making the recipe for the mixture of rye mixed bread, we followed the example of the old Slovenian recipes and experience. Specially prepared oatmeal enriches the bread in its characteristics as well as the structure. Rye flour and oatmeal contribute special nutrients, and wheat flour together with oatmeal make the bread's appearance and taste suit, as much as possible, the expectations of a modern consumer, for whom pure rye bread would be too heavy. |
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“Prleški” bread.
Mixture of rye flour, wheat flour, oat , spelt flour, sunflower seed, pumpkin seed, salt. While making the recipe for the mixture of “Prleški” mixed bread, we followed the example of the old Slovenian recipes and experience of the northeastern Slovenia, especially the region of Prlekija. Rye flour and oatmeal contribute special nutrients, and wheat flour together with oatmeal make the bread's appearance and taste suit the expectations of a modern consumer as much as possible. Sunflower seeds and pumpkin seeds enrich the taste and nutrition value of the bread. |
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Sunflower bread.
Mixture of wheat flour, oat flour, sunflower seed, salt. While making the recipe for the mixed wheat-oat bread with the addition of sunflower seeds, we tried to make the bread's appearance, taste and its nutrition value suit the expectations of a modern consumer as much as possible. The bread is of light yellowish color, which reminds on the sun under the influence of which the wheat, oat and sunflowers grew.
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Valvasor's bread.
Mixture of wheat flour, rye flour, oat flour, spelt flour, barley flour, buckwheat groats, salt. While making the recipe for the mixture of “Valvasor's bread” we followed the data and descriptions of Janez Vajkard Valvasor on how the Slovenians prepared bread from grain mixtures more than 300 years ago. In his famous book “The Glory of the Duchy of Carniola”, Valvasor specially presented the growing of buckwheat and the preparation of buckwheat groats. Buckwheat groats, which are an ingredient of this mixture for bread, are prepared pursuant to the technology which is in its basic characteristics and features of groats the same to those described in the Valvasor's book.
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