Mlineta
The Secret is in the Mill
Mlineta offers wheat smooth, coarse and semi-white flour, specialty flours for leavened doughs and cakes, and wheat semolina. Packaging of 1 kg, 2 kg, 5 kg, 25 kg, 50 kg, and bulk are available.
Coarse
WHITE WHEAT FLOUR
This flour is used in preparing biscuits and shortbread cookies, spoon dumplings, gnocchi, and it is also suitable for breading and thickening various sauces and stews. It is produced from the core of the grain, so the dough is frothy and light, suitable for shaping and has excellent baking properties.
Smooth
WHITE WHEAT FLOUR
White wheat flour is rich in carbohydrates, the most important source of energy in the human body. Good gluten properties and low enzymatic activity make the dough stable, elastic and stretchable. It is used for preparing bread, various pastries, homemade pasta, and cakes.
Semi-White
WHEAT FLOUR
Semi-white flour, also known as 'bread’ flour, is primarily intended for the production of bread and pastries. It is made by grinding the outer part of the wheat grain, so it is rich in vitamins and minerals and is a more nutritious and healthier choice than white flour.
For Cakes
WHITE WHEAT FLOUR
Dough made from this flour is quickly and easily shaped, even the most complicated preparation procedures become simple. Ideal for preparing sponge cakes and sponge cake rolls.
For Leavened Dough
WHITE WHEAT FLOUR
Special-purpose flour for leavened dough guarantees success in every kitchen. Unlike some other types of flour, it quickly and easily achieves the desired softness, fluffiness, and silky structure of your walnut rolls, poppy seed rolls, doughnuts and buns. The flour pairs excellently with fresh or dry active yeast.
Mlineta
The Secret is in the Mill
Mlineta offers wheat smooth, coarse and semi-white flour, specialty flours for leavened doughs and cakes, and wheat semolina. Packaging of 1 kg, 2 kg, 5 kg, 25 kg, 50 kg, and bulk are available.
Coarse
WHITE WHEAT FLOUR
This flour is used in preparing biscuits and shortbread cookies, spoon dumplings, gnocchi, and it is also suitable for breading and thickening various sauces and stews. It is produced from the core of the grain, so the dough is frothy and light, suitable for shaping and has excellent baking properties.
Smooth
WHITE WHEAT FLOUR
White wheat flour is rich in carbohydrates, the most important source of energy in the human body. Good gluten properties and low enzymatic activity make the dough stable, elastic and stretchable. It is used for preparing bread, various pastries, homemade pasta, and cakes.
Semi-White
WHEAT FLOUR
Semi-white flour, also known as 'bread’ flour, is primarily intended for the production of bread and pastries. It is made by grinding the outer part of the wheat grain, so it is rich in vitamins and minerals and is a more nutritious and healthier choice than white flour.
For Cakes
WHITE WHEAT FLOUR
Dough made from this flour is quickly and easily shaped, even the most complicated preparation procedures become simple. Ideal for preparing sponge cakes and sponge cake rolls.
For Leavened Dough
WHITE WHEAT FLOUR
Special-purpose flour for leavened dough guarantees success in every kitchen. Unlike some other types of flour, it quickly and easily achieves the desired softness, fluffiness, and silky structure of your walnut rolls, poppy seed rolls, doughnuts and buns. The flour pairs excellently with fresh or dry active yeast.
