Wheat Flour
Type 550
This type is perfect for "heavier" baked goods. For example, for yeast cakes, pancakes and donuts. It can also be used to make dumplings, pasta, dumplings and toast.
Wheat flour is also available in types: 500, 650, 750 and graham (wholemeal flour)
Spelt Flour
Spelt flour comes from an ancient strain of wheat.
Spelt is a good source of fiber, iron and magnesium, and contains all the essential amino acids needed by the human body. It is characterised by a high content of vitamins, complex carbohydrates and is easily digested.
Emmer Flour
Emmer is a variety of spelt wheat that has been cultivated since ancient times.Thanks to the resistance of this variety to pests, it does not require fertilisers or pesticides.
Emmer is valued for its high protein content as well as assisting in regulating cholesterol and glucose. Moreover, emmer gluten is said not to be toxic for people suffering from celiac disease.
Einkorn Flour
Einkorn flour is produced from einkorn wheat. Einkorn is one of the oldest grains, classified as ancient grains.
In addition to vitamin A, B vitamins and micro and macro elements in the form of magnesium, iron, potassium, phosphorus and zinc, einkorn flour also contains amino acids that take part in many important life processes of the body. Einkorn flour also contains antioxidants, carotenoids and unsaturated fatty acids, and is rich in fiber and protein.
Einkorn is best for baking bread, which is characterised by a slightly nutty flavor and yellow color typical of this flour. Einkorn is also suitable for pancakes, omelettes, waffles, pancakes and cakes.
Rye Flour
Our "Mąka Żytnia z Rynku" (Rye Flour from Rynek) is included in the prestigious List of Traditional Products kept by the Minister of Agriculture and Rural Development.
Rye flour contains sodium, potassium, calcium, iron and B vitamins. It lowers the level of "bad" cholesterol and reduces the risk of cardiovascular diseases. It is also important in the prevention of colon or large intestine cancer.
Type 720
This type is used primarily for baking rye bread or gray dumplings.
Type 2000 (whole-grained)
Perfect for making wholemeal rolls or wholemeal bread.
Spelt Bran
Spelt bran is one of the by-products of the milling process. It consists mainly of the outer part of the grain, which is characterised by the large amounts of vitamins, fiber and minerals.
Thanks to its properties, spelt bran is an excellent addition to bread and yogurt.
Properties of spelled bran:
1. Supports digestion.
2. Fights constipation.
3. Strengthens the body's immunity.
4. Contributes to the proper functioning of the intestines and
5. Regulates glucose levels.
