Types of Flour We Produce

At our mill in Trska, we produce the following types of flour:

• White Wheat Flour T-500: A classic high-quality white flour, ideal for making various types of bread, pastries, and other baked goods.
• Wheat Flour T-400: A fine flour suitable for preparing pastries, cakes, pies, and other delicate baked products.
• Wheat Semolina (Grits): Recommended for preparing pasta, semolina dumplings, porridges, and other specialties.
• Whole Wheat Flour: Milled from whole wheat grain, rich in fiber and essential nutrients. Ideal for healthier types of bread and baked goods.
• Whole Rye Flour: Natural and rich in nutrients, an excellent choice for those who prefer a fuller taste and healthier nutrition.
• Standardized Rye Flour T-950: Flour with a specific texture and nutritional value, ideal for traditional and rustic types of bread.

These types of flour meet a wide range of needs—whether it’s traditional or specialized bakery production, or healthy alternatives for conscious consumers.