Agro Jevtić doo – Flour Production in Trska
Within the company Agro Jevtić doo, in the village of Trska, there is a modern facility for the storage and processing of wheat, known for its advanced capacities and technologies.
The facility includes:
- Silos with a capacity of 12,000 tons
- A finished goods warehouse covering 2,000 m²
- An administrative building
The key part of the facility is an OCRIM mill from Italy, with a capacity of 120 tons of wheat per 24 hours, equipped with state-of-the-art devices that enable efficient and precise grain processing. In 2017, new capacities were added with the launch of a rye processing line, capable of handling 30 tons per 24 hours.
The Flour Production Process
Flour production in our mill begins with the careful selection of wheat grains, which are stored in our silos under optimal conditions. After selection, the grains are thoroughly cleaned of impurities and unwanted materials using modern technological processes, ensuring top-level purity.
Following cleaning, the grains enter the milling phase, where they are carefully processed into different types of flour. The milling process takes place in several stages, during which the grains are gradually ground and sifted to achieve varying levels of fineness.
At the end of this process, we obtain several types of flour that serve as the basis for a wide range of bakery products:
White wheat flour: Ideal for bread, pastries, and cakes, characterized by a smooth texture and excellent water absorption capacity.
Whole wheat flour: Made from the whole grain, rich in fiber and nutrients, suitable for healthier types of bread and baked goods.
Special pastry flour: Designed for croissants, rolls, and other bakery delicacies, offering an optimal combination of dough softness and elasticity.
Rye flours: Whole grain rye flour and standardized type 950 – suitable for rye-based pastries.
Throughout every step of the production process – from grain selection to packaging – our goal is to provide top-quality flour that meets the needs of even the most demanding bakers and households.
