Gourmands corner

We would like to dedicate this part of our website to all our clients who have decided to use our products, as well as to all those who would like to deepen their knowledge on flour- based cuisine and wide range of possibilities to use it. We invite you to ask questions via the contact form in the Contact section. We shall welcome all your suggestions.

Our staff will give you their best advice on how to bake to achieve outstanding quality flour-based products.

Flour is a powder which is made by grinding cereal grains. It features a fine granulation and loose consistency. Depending on the type of grain, from which the flour is produced, it may be used for various purposes: for food, animal feed or for industry. It is commonly used in the production of bread, pasta and confectionery.
The flour is Classified and defined through a type. The type is determined on the basis of the content of mineral substances ie. of ash.
Type of flour (ash content) is directly related to the colour of the flour. The lower type, the whiter the flour. The higher type makes the flour darker. Therefore the brightest type of flour is 400 and the darkest- type 2000.
The most popular types of flour are:
Wheat - 450 (‘tortowa’), 500 (‘wroclawska’, ‘krupczatka’), 550 (‘luksusowa’)
Rye - 500, 720, 2000 (wholemeal)
We recommend a specific type of flour to be used for the following kind of baking:

  • Wheat flour type 400 - brittle cakes, biscuits, cakes, pies, pasta, noodles
  • Wheat flour type 500 - yeast cakes, for thickening sauces and soups
  • Wheat flour type 650 and 750 - bread, bake rolls
  • Wheat flour type 1850 (graham) - can be used in amounts up to 80% in various types of bread and cakes, to enhance the nutritional value of the product.

Dark flours such as type 1850 (graham) and rye flour type 2000 (wholemeal) are of high nutritional value due to their content of minerals (potassium, phosphorus, calcium, magnesium) found in the seedcoat. They are seen as the most healthy flours and they are used for the production of whole-wheat bread and graham bread.
Bright flours such as type 400 or 500 are of lesser nutritional value. They are produced from the endosperm of the grain itself, without seedcoat and embryo. However, bread baked from these kinds of flour is softer, easy digestible and lighter.