White flour - Import export

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.

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.