The classic flour for fine baked goods such as cakes, pastries, pie crusts and other lighter baked goods.
Strong, unprocessed all-purpose wheat flour.
Special flour with the optimum starch and gluten structure. Used for shortcrust pastries, shortbreads and waffle mixes.
Good baker's flour with consistently high baking properties.
Special bread roll flour for all the different types of bread and rolls.
Strong wheat flour for highly demanding processes, e.g. long processes, proving rest periods, clean label products.
High-protein flour for the manufacture of buns, tortillas, toast and other specialities
The flour for a pronounced aroma profile. Used for various bread and roll specialities.
Dark ground wheat flour for classic bread making.
Strong and stable for all wholemeal baking.
Our strong Volkoren flours are characterised by a balanced granulation and particularly good processing properties. Baked goods made with these flours appeal with a particularly loose, soft crumb
Intensively purified wheat in various finely-graded granulations.
Our durum semolinas for various purposes.