A diverse range of milling products of Mlin Nezić
GRADAČAC FLOUR TYPE 400
White flours are obtained by finely grinding wheat to produce smooth or fine flour. They consist only of the core of the grain, so they contain fewer vitamins and minerals, which are removed with the bran and the germ. But precisely because of that, they have excellent baking properties, and baked doughs are crumbly and light.
They are used for making white bread and various types of fine milk pastries and cakes. Homemade pasta and noodles are most often prepared from white, smooth flour, but a mixture of smooth and fine flour is recommended. For dumplings, small round pastries, and gnocchi, fine flour is more suitable.
How to store the product: Store in a dry and airy place.
Shelf life: 12 months.
Preparation method: With the addition of yeast, salt, and water, knead soft dough and use as needed.
Packaging: 1 kg, 2 kg, 5 kg, 10 kg, 25 kg.
WHEAT FLOUR TYPE 500
Produced from carefully blended mixtures of high-quality and healthy wheat.
Wheat flour Type 500 is characterized by fine granulation and a high-quality gluten content, providing excellent water absorption and swelling properties. The favorable technological characteristics of this flour allow for its universal use in both savory and sweet doughs.
We recommend it for preparing biscuits, cakes, and both savory and sweet pastries.
Packaging: 1kg, 2kg, 5kg, 10kg, 25kg.
WHEAT FLOUR TYPE 400
Produced from carefully selected blends of high-quality, healthy wheat.
Wheat flour type 550 is characterized by its fine granulation and a well-balanced gluten content of excellent quality, providing outstanding water absorption and swelling properties. Thanks to its favorable technological characteristics, this flour is suitable for a wide range of uses — from savory to sweet doughs.
We recommend it for preparing cookies, cakes, as well as savory and sweet pastries.
Packaging: 25 kg.
WHEAT FLOUR TYPE 850
Produced from blended mixtures of high-quality, healthy wheat.
Wheat flour type 850 is characterized by a slightly coarser granulation and a naturally higher content of minerals, along with stable, good-quality gluten and very good water absorption and swelling properties. The favorable technological characteristics of this flour allow for universal use, especially for doughs that require a more pronounced structure and a richer, more traditional flavor.
We recommend it for preparing bread, pastries, flatbreads (somun), and other bakery products.
Packaging: 5 kg and 25 kg.
WHOLE WHEAT FLOUR
By milling the whole wheat grain, whole wheat flour is obtained. In households, it is a valuable ingredient for homemade bread, pancakes, biscuits, pizza. The shelf life of the flour is up to 9 months if stored in a dry and cool place. After opening the bag, it is best to transfer the flour into a glass or wooden container with a lid.
Whole wheat flour is one of the best sources of primary proteins. Wheat bran is rich in indigestible fibers, contains little fat, but vitamins of the B group. The germ can contain up to 12% fat. It contains the sugars sucrose and maltose.
A mild taste due to “sticky proteins” makes it ideal for various dishes and bakery products, rich in vitamin B1, provitamin A, phosphorus, potassium.
Ingredients
Nutritional values per 100 g of product:
Energy value: 341.2 kcal
Proteins: 11.0 g
Carbohydrates: 71.1 g
Fat: 1.4 g
Packaging: 1kg, 5kg and 10kg.
INTEGRALNO RAŽEVO BRAŠNO
It is known that rye cleanses the body, that it has high energy properties, that it acts invigoratingly and prevents sclerosis. The richness of fibers makes it effective in eliminating digestive problems. It is used as an essential part of diets for reducing body weight.
Rye flour is rich in many nutritious ingredients. It contains carbohydrates, proteins, mineral salts (iron, calcium, phosphorus) and vitamins (groups B and E). It is rich in fibers and lysine, an essential amino acid not found in other cereals.
This type of flour gives bread a fuller taste and freshness.
Packaging: 5kg and 10kg.
