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Natural White Wheat Flour – Tradition and Fluffy Softness
Discover a healthier alternative to classic white flour. Our flour is produced from a Bulgarian wheat variety grown in the Danube Plain and is slowly stone-ground to reach your table in its purest form.
Why is it a better choice than industrial flour?
- Cold stone-grinding: Unlike industrial rollers, which heat up and "burn" nutrients, our stones remain cold, preserving valuable vitamins and minerals in the grain.
- Naturally enriched: During the milling process, white flour absorbs some of the fatty acids from the germ and proteins from the bran before they are sifted out. The result is a product with much higher nutritional value.
- No bleaches: The characteristic creamy color (Dobrudzha 700-750 type) is proof of its natural origin and lack of chemical treatment.
- Quadruple sieving: To achieve the perfect fluffy texture, we sieve the flour four times through special fine sieves.
Usage: Ideal for those who do not want to compromise on the taste of traditional white bread but are looking for quality. Suitable for rustic bread, fluffy flatbreads, healthy pancakes, muffins, and homemade cookies.
| White Wheat Flour | per 100 g |
|---|---|
| Energy value | 354 kcal / 1481 kJ |
| Fats | 1.9 g |
| of which saturated | 0.3 g |
| Carbohydrates | 71 g |
| of which sugars | 1 g |
| Proteins | 15.3 g |
| Salt | 0 g |
Our white wheat flour is produced using traditional technology and is stone-ground. This process allows the grain to retain its valuable nutrients while providing you with excellent results when preparing homemade bread, flatbreads, and pastries.
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.
