Flour - Import export

Corn flour gives baking a crumbly structure and a golden hue. Increases the biological value of products.

Soy flour is a good choice for people who in want to replace meat and other animal protein sources in their diet. It is distinguished by a slight nutty flavor. Soy contains large amounts of essential vitamins and minerals. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Rice flour is mainly used for making pancakes, dough for dumplings, rolls, funchose and other baked goods. Rice flour is the leader among cereal flour in the biological value of protein and starch content. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Buckwheat flour is an excellent source of protein, and plant protein, which contains all eight essential amino acids. Buckwheat flour is very low in fat and very high in fiber. In addition, this flour is quite high in complex carbohydrates and low in sugar. Buckwheat flour is rich in potassium, phosphorus, iron, selenium, zinc, manganese and magnesium. Milling on stone millstones allows you to preserve the balanced natural composition of the grain, which makes it possible to achieve a decrease in the glycemic index.

Lentil flour is usually used for making cakes and bread, by mixing it with wheat flour. It is also often added to vegetable soups, biscuits, cookies and candies. The main feature of lentil flour is that it contains a large amount of digestible protein. In addition, it is very rich in minerals such as potassium, calcium, magnesium, iron and phosphorus. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Pea flour is often used as an ingredient in bread, cakes, pasta, as well as certain confectionery products, such as donuts and cookies. Add a little bit of pea flour, and the dish will have a wonderful pea flavor and become a little more useful. Peas are rich in vitamins C, B, and PP, as well as minerals such as calcium, magnesium, potassium, phosphorous and zinc. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

The "Falafel" mixture is a highquality semifinished product, made with the use of the special technology and the original formula which combines natural ingredients and ease of preparation. Falafel is served as a separate dish, accompanied with a sesame sauce and garnished with vegetables or pita bread. In order to get mass for frying falafel you only need to mix the mixture with water. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Spelt semolina is spelt grits, ranging in size from 300 to 800 microns (the size of semolina). Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Oat grits is spelt grits, ranging in size from 300 to 800 microns (the size of semolina). Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Corn semolina is corn grits, ranging in size from 300 to 800 microns (the size of semolina). This product does not contain gluten. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Buckwheat semolina is buckwheat grits, ranging in size from 300 to 800 microns (the size of semolina). Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

The "Original Italian Pizza" mixture provides everyone with the opportunity to make an excellent pizza base without unnecessary difficulties. Even novice cooks will like the simple and quick recipe. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

This mixture makes it quick and easy to cook wheat pancakes. You need only mix the flour with water. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

This mixture makes it possible to quickly and easily cook delicious pancakes that you and your loved ones will enjoy. Nutritionists believe that oats are useful cereals which help regulate the metabolism of fats and have a detoxing effect. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

This mixture makes it quick and easy to cook buckwheat pancakes. Buckwheat flour, which is the basis of a mixture is an excellent source of protein, which contains all eight essential amino acids. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Chickpea flour is widely used in cakes, sauces, cereals, as well as in various meat and fish dishes. The flour has an unusual aroma and taste vaguely reminding of walnut. Chickpea contains large amounts of microelements and vitamins. A unique feature of chickpea flour is that it does not absorb vegetable oil when frying. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

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.

The old Russian Oatmeal (Russian “tolokno”) is oatmeal with a nice flavor, made from specially processed oats. One can make tasty porridge or prepare some cakes from this flour. This oatmeal is recommended as dietary and diabetic food. One teaspoon of this product contains a fifth of the needed daily amount of protein and a lot of useful fiber. 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.

Millet flour is used widely as food for little children and as a dietary product. This flour is also useful as it is an excellent source of potassium. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Flaxseed flour is mainly used in baking (for instance, cakes, cookies, cakes, pancakes, muffins, cupcakes, muffins, etc.), and also for making some sauces. Flaxseed flour is a valuable dietary product and has many medicinal properties. It contains a lot of vitamins (B1, B2, B6, B9, etc.) and microelements (calcium, potassium, magnesium, zinc, etc.). Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Corn flour is mainly used in baking (for instance, cakes, cookies, cakes, pancakes, muffins, cupcakes, muffins, etc.), for making cereals and sauces, and as an additive or batter for fish and meat dishes. Lots of cuisines actively use corn flour. The examples of the meals are hominy, polenta, ugali, banush, bulamik, traditional Mexican lozenges etc. Corn flour contains calcium, magnesium, potassium, iron and B vitamins. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Buckwheat flour is used for baking cookies, pancakes, muffins and other pastry. Since the product is not glutenous enough we recommend to mix it with other varieties of flour. Buckwheat flour is rich in potassium, phosphorus, iron, selenium, zinc, manganese and magnesium. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

The raw material for this flour is brown rice containing a large amount fiber in it. There are also lots B vitamins in brown rice. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Barley flour is good in pancakes, cookies and other baked goods, and it is used as a thickener in sauces and soups. This flour has a pleasant aroma and makes dough softer. Barley is rich in fiber, and also contains lots vitamins (B1, B2 and PP) and minerals (potassium, calcium, iron, phosphorus, sodium, magnesium). Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

The most popular use of rye flour is making bread from it. It is also often used to make pies, pancakes, muffins, cakes and other pastries. Rye flour is distinguished by its unique aroma and fewer calories, that is why it gained popularity among people who stick to a weight loss diet. Rye flour contains vitamins B, PP, and vitamin E a source of youth and beauty. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Tapioca starch is distinguished by the fact that it increases viscosity of the product without coloring it. The properties of tapioca starch are very similar to the properties of potato starch. It is used in many glutenfree baking recipes to make the dish look better or to achieve a golden crust. 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.