We offer wide variety of wheat, rye and spelt flours. Our flours are available in bulk (delivered in the silo trucks), or in paper bags of 25 kg and 50 kg.  We have at our disposal divided bulks, so we are able to supply several types of loose flour in one delivery.


We also have in our offer baking mixes. These are ready-to use mixes: for its
preparation you will only require addition of yeast and water.

100% Spelt Mix- it is a ready-to-use wholegrain spelt bread mix, based in 100%  
on spelt flour. In order to increase nutritional value of this bread a flax fibre and
flax seeds had been added to the mix.

This mix is intended for single-phase dough production. It is recommended for form breads. 
The selection of its  ingredients and its method of preparations allow you to produce
a CLEAN LABEL bread.

Wheat flours

We offer the following wheat flours:

  • type 450: tortowa, “pięćsetka” – the ash content to 0,50%
  • type 500 – the ash content from 0,51 % to 0,53%
  • type 550: luksusowa – the ash content from 0,53% to 0,58%
  • type 650 – the ash content from 0,59% to 0,69%
  • type 750: chlebowa – the ash content from 0,70% to 0,78%
  • type 850 – the ash content from 0,80% to 0,88%
  • type 1850: graham – the ash content from 1,61% to 2,00%

    Our Technologist remains at your disposal. 
    Aside from standard products, the offer includes a wide range
    of ready-made baking mixes for the production of bread and small bread.
    At your request, we can also prepare a dedicated mix.


Rye flours

We offer the following rye flours:

  • type 500 – the ash content to 0,58%
  • type 720 – the ash content from 0,59% to 0,78%
  • type 1150 – the ash content  from 0,79% to 1,31%
  • type 1400 – the ash content from 1,31% to 1,60%
  • type 2000 – the ash content up to 2,00%

Spelt flours

Thanks to high level of protein spelt flours have good baking quality. Spelt gluten is relatively elastic. 
For bakers, spelt is “grateful” raw material. It gives the baked products a characteristic taste and aroma.
In our offer we have two types of spelt flours: light one – type 630 and wholemeal.
Usage of each flour in recipes may vary depending from Technologist’s vision and expectations of
potential consumers.
Very high patability is also achieved in all types of baked products prepared with light spelt flour.
They have a very well-colored, crispy crust and a delicate, aromatic crumb.
Ingredients such as seeds, herbs, dried fruits and others can also be used in spelt baked products.