Crushed stone mill, thanks to which the grain is preserved all the vitamins, enzymes, minerals and fiber, making flour completely natural and healthy.
Without artificial additives.
Fluffy, finely ground structure.
Suitable for the preparation of any kind dietary bakery, bread, cakes and other pastries. In the preparation of bread, is generally not used alone but in combination with wheat flour in proportions of up to 50%. Especially suitable for polenta and breading.
Many people prefer brown bread, although we all know that it is not as useful as wholemeal bread, but brown bread is fluffy and soft. The reason for this is that the flour it is made essentially of one of the three parts of the wheat grain - endosperm, which contains starch, iron and vitamin C and to a lesser part of the shell of the grain, which, besides high in protein and vitamins and has high in fiber, which helps to maintain a healthy digestive system and germ, rich in vitamins and fatty acids.
Type flour milled stone mill is a better choice of type of industrial melnitsi.Tipovoto flour flour mills is obtained after ground wholemeal flour is sifted special sieves, as pass through the sieve essentially more fine-grained particles that are obtained from the endosperm and much seed coat and embryo uslyavat not pass through the sieve and are separated. In industrial grinding mills grind the grain to a series of metal roller that emit with high precision the three components of the grain, and as a final product to yield a white flour endosperm. To this was added the opposite minor proportion of the ground shell to give the type of flour.
This product is fully labeled in Bulgarian and has everything needed certificates and documents of sale on the territory of the Republic of Bulgaria and the European Union.
Packing: 1 kg