for baking or cooking, for cakes, tarts or other pastries, for sweet and savory dishes
Suitable for pastries made from yeast dough, baking powder dough, choux pastry, sponge cake or shortbread, for strudel, pancakes or biscuits, as well as for thickening sauces.
One of the most popular types of flour is classic wheat flour. It is found in every household and is used to prepare a variety of dishes. For crispy pizza dough, for baking bread and pastries or cookies and cakes. But it is also used as a binding agent for sauces and soups.
The wheat flour type W 700 is the most commonly used. Due to its excellent baking results, it is also called baker's flour, white bread flour or breadcrumbs.
To ensure that the flour lives up to its reputation, it goes without saying that we only use wheat of the highest quality for our entire wheat flour range.
This produces a flour in which baking agents and other additives can be reduced to a minimum.
The decades-long collaboration with regional farmers and estates proves how important the region is to us.
Traditions are an important part of our company philosophy. Our wheat has always been bought during the harvest season in July and carefully analyzed upon delivery. Part of the analysis is the classification into quality levels. We then store the wheat in our storage silos according to quality.
