For finely ground multi-cereal bread made from wheat, rye soya, spelt, oats, millet and corn.
Made of 100% ground spelt wheat.
Made of 100% finely-ground spelt wheat flour, with wheat gluten.
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 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.
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.
Unique combination of native and exotic grains and seeds that have been cultivated for centuries. These include buckwheat, millet, quinoa and amaranth.
For organic light brown multi-cereal bread.
For organic seed bread, with linseeds, pumpkin and sunflower seeds.