For simple and neutral wholemeal bread. Contains all components of the wheat grains: the flour, the bran and the germ. Makes 2 loaves of 700 g each.
For Mediterranean white bread with chunks of tomato and black olives.
For brown bread packed with crunchy, green pumpkin seeds with a delicious hazelnut taste.
For a light brown bread full of grilled sesame seeds - extra tasty.
For slightly brown bread with sunflower seeds and yellow chunks of corn and lupin.
Light brown flour based on wholemeal flour and white wheat flour.
For finely ground multi-cereal bread made from wheat, rye soya, spelt, oats, millet and corn.
For a substantial, brown autumn bread packed with hazelnuts and pumpkin seeds.
For a delicious loaf full of cranberries and pieces of hazelnut. These ingredients are natural sources of antioxidants.
Contains all the components of the wheat grain: the flour, the bran and the germ. For delicious wholemeal bread with all the healthy properties that bread has to offer. Naturally rich in fibres.
For traditional rye bread with a light crumb. The typical taste of the bread is due to a combination of rye and wheat flour, malted and ground rye grains and sour rye leaven.
For a substantial, old-fashioned farmhouse loaf made from wheat and rye and a touch of sour rye leaven and rye malt.
Sufficient for 2 multi-cereal loaves weighing 700 g. Contains wheat, spelt, rye and linseeds.
Sufficient for 2 brioche loaves weighing 700 g. Just add butter and milk.
Made of 100% ground spelt wheat.
Made of 100% finely-ground spelt wheat flour, with wheat gluten.
Suitable for preparing in the bread machine or the oven.
For traditional, light white bread with a soft crumb and slightly sweet taste.
For traditional brown wholemeal bread.
Finely-ground, dark rye flour with wheat flour.
For brown bread with millet and wheatflakes.
For sweet soft breads, raisin bread, sugar loaf and milk bread rolls.
Wheat flour with oatbran and oatmeal.
For brown bread with wheat bran, linseeds, pumpkin seeds and sunflower seeds.
For white bread with a soft, white crumb.
Made from corn starch and tapioca starch. Free of gluten, wheat, lactose, milk protein and eggs. Suitable for loaves baked in the oven, bread machines and for pastry.
For typical dark brown multi-cereal bread. Contains linseeds and sunflower seeds.
Protein-rich wheat flour. Ideal for blending with brown flour varieties for more volume.
Protein-rich wheat flour. Especially designed for making French bread and crusty rolls.
For slightly brown bread with a soft, light crumb.
For brown bread with sunflower seeds, sesame seeds, linseeds, malted wheat grains and rye flour.
For coarsely ground multi-cereal bread with sunflower seeds, wheatgerm and linseeds.
For brown bread with 30% less carbohydrates and 70% more fibres.
For soft sweetened breads. Also suitable for raisin bread, chocolate bread and sugar loaf.
For delicious white bread combining a soft, light crumb with the healthy fibres of wholemeal bread.
For dark multi-cereal bread made from wheat, rye, oatflakes, barley, malt, linseeds, soya and sunflower seeds.
For a light bread made from rye and wheat, with a soft crumb and delicious sourdough taste.
For delicious herby white bread with chunks of dried bell pepper and onion.
For light and sweet cornbread with yellow crumb and visible corn chunks.
Contains linseed flour as a source of omega 3 fatty acids. These fatty acids promote the working of the heart and vascular system. Rich in fibres.
Extra-fine wheat flour. Used for white bread and fine pastry.
For tasty organic white bread and pastry.
For healthy, high-fibre, organic bread or pastry.
For gluten-free brown bread with sunflower seeds. Made ofcorn starch and tapioca starch, free of wheat, lactose, milk protein and eggs. Suitable for bread cooked in the oven or a bread machine.
Ground, dried coconut.
Flour made of corn starch and potato starch for gluten-free diets.
Unique combination of native and exotic grains and seeds that have been cultivated for centuries. These include buckwheat, millet, quinoa and amaranth.
For a light brown bread with chia seeds, pumpkin seeds, linseed and sesame seeds. Chia seeds are bursting with Omega 3, calcium, protein, fibre and antioxidants.
For organic light brown multi-cereal bread.
For organic seed bread, with linseeds, pumpkin and sunflower seeds.
To be used as an substitute for wheat flour.
Flour made of coconut. A natural source of fibre.
Suitable for cookies, tarts and cakes.
Flour made of ground chickpea. Can be used as a binder in sauces and pastries.
Suitable for gluten free corn tortillas, corn bread or muffins.