This summer, be F!T: sugar-free, gluten-free protein wafers, guilt-free.
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Natural Type 1150 Wheat Flour – Fluffy Texture with Wholesome Composition
Our Type 1150 flour is the perfect choice for those who don't want to compromise between beneficial nutrients and a soft bread structure. It is produced by sifting whole wheat flour, stone-milled, which gives it an advantage over industrial alternatives.
Why is stone-milled Type 1150 flour better?
- Cold milling: The stones of our mill remain cold during the process, while industrial metal rollers heat the grain to high temperatures and burn important nutrients.
- Naturally enriched: During stone milling, Type 1150 flour absorbs some of the fatty acids from the germ and proteins from the bran even before sifting. This gives it a higher nutritional value compared to industrial Type 1150 flour.
- Preserved nutrients: The method ensures the preservation of the natural vitamins, enzymes, and minerals of the wheat grain.
- No additives: The product is completely natural, without artificial improvers or preservatives.
Application: Ideal for preparing all kinds of dietetic baked goods, fluffy homemade bread, rustic flatbreads, pastries, and other dough products. Suitable for general daily use in the kitchen.
Our Type 1150 wheat flour is stone-milled, which guarantees the preservation of most of the grain's minerals and nutrients. This traditional production method gives the flour a specific aroma and excellent qualities for preparing darker and healthier baked goods.
| Nutritional Information | per 100 g |
|---|---|
| Energy value | 340 kcal / 1423 kJ |
| Fat | 1.8 g |
| of which saturates | 0.6 g |
| Carbohydrates | 65.5 g |
| of which sugars | 3.3 g |
| Protein | 12.2 g |
| Salt | 0 g |
Ванилови понички с патешка мас и пудра еритритол
Необходими продукти: за тестото: прясно мляко: 75 мл суха мая: 7 гр захар от фурми: 25 гр ванилова захар: 16 гр яйце: 1 бр. кокосово масло: 45 гр бяло брашно Ecosem: 450 гр бакпулвер: 16 гр сол...
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Хрупкави какаови сладки без глутен, приготвени с кокосова захар, бадемово и пълнозърнесто оризово брашно, слепени две по две с течен шоколад.
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Ароматен домашен хляб със спелта без дълго месене. Хрупкава коричка и мек, ядков мекиш — изпечен в чугунена тенджера с брашно от Екосем.
Read moreFrequently Asked Questions
When milled in a stone mill, the grain is processed at low speed and temperature. This preserves the germ and all natural vitamins, minerals, and enzymes, ensuring an authentic taste and higher nutritional value.
No, our flours are 100% natural, with no added preservatives, bleaches, or artificial improvers.
Yes, our stone-ground whole grain flours are ideal for making sourdough bread, as they contain the grain's natural yeasts, which aid fermentation.
We recommend storing it in a dry, cool, and dark place, away from direct sunlight, to preserve the beneficial fats in the grain's germ. The best way to store flour is in the refrigerator.
Whole grain flour contains the entire grain (bran, germ, and endosperm), whereas in sifted flour, part of the bran is removed through sifting. Both types, when stone-ground, retain valuable nutrients that are lost during industrial milling.
