This summer, be F!T: sugar-free, gluten-free protein wafers, guilt-free.
Product of June
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Our whole wheat flour is produced from selected wheat grown in the fertile soils of the Danube Plain. We believe in a closed production loop – from our own field to your table.
Why is our flour unique?
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Stone-milled: We use a traditional stone-milling method where the grain is processed slowly and without heating. This ensures that all vitamins, minerals, and enzymes remain intact.
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Completely natural composition: We neither add nor remove anything from this flour. It contains 100% of the grain – including the valuable germ with its oils, the fiber from the bran, and the protein from the endosperm.
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Connection with nature: During stone-milling, the grain comes into contact only with natural materials, preserving its energetic and biological value.
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Perfect results: The nutrient-rich composition ensures a superior taste and texture for your baked goods.
Application: Ideal for making homemade rustic bread, small loaves, healthy pancakes, fluffy muffins, and crispy cookies. Suitable for any recipe requiring true whole wheat flour.
Our wheat flour is 100% natural and stone-ground. This traditional milling method preserves the endosperm, bran, and germ of the grain, making it exceptionally rich in proteins and minerals.
| Nutritional values | per 100 g |
|---|---|
| Energy value | 345 kcal / 1443 kJ |
| Fats | 2.7 g |
| of which saturates | 0.7 g |
| Carbohydrates | 68.3 g |
| of which sugars | 2.1 mg |
| Proteins | 11.9 g |
| Salt | 0 g |
Ароматен домашен хляб със спелта без дълго месене. Хрупкава коричка и мек, ядков мекиш — изпечен в чугунена тенджера с брашно от Екосем.
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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.
