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.
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.
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 coarsely ground multi-cereal bread with sunflower seeds, wheatgerm and linseeds.
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.
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.