Our high-quality standard and specialty flours are produced after a careful selection and classification of wheat, using reliable technology and the expertise of millers with decades of experience. Our products are known for their excellent and consistent quality. After reception and classification, only the highest-quality wheat from the region is sent for processing in our mill. This is why our flours are characterized by a high protein content and exceptionally strong, high-quality gluten. Thanks to our large silo capacity, after professional analysis and proper storage of raw materials, we are able to ensure a consistent flour quality throughout the entire year.
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The highest-quality flour in our production. It is highly popular for its fine, velvety texture and snow-white color. We recommend it for making small cakes, scones, sponge cakes, lángos, doughnuts, and creams.
This flour has a slightly higher ash content than extra-fine white flour, giving it a slightly darker color, but its baking performance makes it ideal for bread and other yeast-based doughs. The dough is easy to stretch and shape, resulting in a crisp crust and a soft, tender interior.
This flour is recommended for making fine pastries, cakes, pie and strudel dough, as well as for preparing thin sheets of dough.
Our standard and specialty flours provide consistent quality and availability throughout the year, allowing bakeries to plan production without surprises. Thanks to large capacities and a controlled production process, delivery is secure and always on time.
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