Buckwheat flour
Completely dried buckwheat grains are ground into buckwheat flour and semolina in a special mill. Buckwheat flour is ground by slow friction between two stones – this process preserves all the nutrients, aroma and rich taste that buckwheat offers. Buckwheat flour has a darker appearance and a pleasant sweet taste reminiscent of nuts. In the kitchen, you can use it as a substitute for other flour or as an addition to various dishes. Since buckwheat flour does not contain gluten, it must be steamed beforehand or mixed with wheat or other flour (in case of gluten intolerance) to prepare the dough. After all, even a small addition of buckwheat flour provides a characteristic smell and taste of buckwheat.
Khorasan flour
Khorasan flour and khorasan semolina are obtained from the grains of khorasan wheat, which is better known to most people under the trademark name of Kamut®. Also called Oriental wheat, it is an ancient type of wheat that most likely originated in Mesopotamia, and legends about this grain date back to the time of Egyptian tombs. Compared to common wheat, khorasan is less susceptible to environmental stress and is particularly known for its good drought tolerance, but excessive rainfall, especially at the end of the season, can cause disease problems. The grain of khorasan wheat is similar to the grain of ordinary wheat, except that it is twice as large. It is valued for its rich taste reminiscent of nuts, versatile use and easy digestibility.
Spelt flour
Spelled flour is similar to wheat flour, but the taste is slightly sweet and reminiscent of nuts. Our spelled flour is milled from whole spelled grains, which allows the nutrients to be preserved. Spelled flour is the most popular substitute for ordinary wheat flour, which can be completely replaced. It can be used to make bread, pizza dough, pastries, even pasta and tortillas. Even if it contains gluten, spelled is easier to digest than wheat, and its solubility in water is also better. Unlike wheat, spelt has a harder shell, due to which more fibers, vitamins, minerals and proteins remain in the flour during milling.
Wheat flour
White wheat flour contains less fiber than whole wheat, so it is ideal for preparing all kinds of pastries, pies, cookies, doughnuts, bread, pulled and short dough, risers, gnocchi or savory pastries. Fine and coarse flour differ in the final size of the particles, when preparing dishes from wheat flour, it is necessary to add a little more water. Due to the higher fiber content, whole grain dishes usually rise less and have a fuller and more pronounced taste. When replacing regular flour with wholemeal flour, it is also necessary to add a little more water.
