Durum wheat semolina - Import export

Wholegrain (wholemeal) flour is produced by grinding grain with a shell. Retained shell contains a lot of vitamins and minerals, making this flour much more useful than regular white flour. Wholegrain flour may be partly replaced by the usual baking flour in almost any recipe. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Durum flour can be used to make highquality group A pasta. It also serves as an additive in baking and is used in the production of semifinished products (dumplings, khinkals etc.), pizza, pancakes and in confectionery. Adding 2050% of durum flour to the dough will help you make it less sticky and give it an excellent color. Also, you can use this flour as a replacement of eggs. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Spelt is one of the oldest and stiffest varieties of wheat. It was called the "black caviar of grains" for its popularity and unique properties. Spelt flour contains twice as much protein as the usual wheat. Due to this, spelt bread is particularly nutritious. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Oat flour is very wellsuited for baking pastry dishes. The most popular are oatmeal cookies and pancakes. When you add oat flour the dishes become lusher and crumblier, so it can serve as an excellent substitute for wheat flour. Oats contain many vitamins (B and E) and minerals (phosphorus, zinc, manganese). Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Spelt is one of the oldest and stiffest varieties of wheat. It was called the "black caviar of grains" for its popularity and unique properties. Spelt flour contains twice as much protein as the usual wheat. Due to this, spelt bread is particularly nutritious. Milling with stones allows us to preserve the natural balanced composition of grains, which makes it possible to lower a glycemic index an important indicator for those who care about their health.

Oat flour is a good choice for baking. The most popular dishes are oatmeal cookies and pancakes. Nutritionists believe that oats are healthier than other grains. When oat flour is added to bakery products, they become more fluffy and crumbly, so this flour can serve as a substitute for wheat flour. Milling with stones allows us to preserve the natural balanced composition of grains, which makes it possible to lower a glycemic index an important indicator for those who care about their health.

Wholegrain wheat flour is obtained by milling the grains together with the shell. The preserved shell contains lots of vitamins and minerals, which makes this flour much healthier than ordinary white flour. Wholegrain flour can be used as a replacement of the ordinary wheat flour in almost any recipe. Milling with stones allows us to preserve the natural balanced composition of grains, which makes it possible to lower a glycemic index an important indicator for those who care about their health.