Wheat Flour

Our organic wheat flour is produced from carefully selected wheat grains, milled to preserve both nutrition and flavor. Unlike common wheat (Triticum aestivum), which is typically used for standard flour, durum wheat (Triticum durum) has a higher protein content of 13% and is more often milled into semolina, making durum wheat flour harder to source.

We supply three types of flour to meet diverse baking and cooking needs:

• White Flour – Pure endosperm, fine-textured, ideal for breads, cakes, and pastries

• Brown Flour – Includes germ and bran, adding extra nutrition and flavor

• Whole Grain Flour – Contains bran, germ, and endosperm, providing fiber, vitamins, and healthy oils

Key Benefits

• High protein content (up to 13%) for strong doughs

• Rich in fiber, minerals, and natural nutrients

• 100% organic and free from additives

• Suitable for breads, pastries, and everyday cooking

• Sustainably produced and carefully packaged for freshness

Production

Before milling, organic wheat is stored in optimal conditions to preserve quality. The grain is then milled using traditional methods to maintain its natural nutrients. White flour is made from the endosperm alone, brown flour contains both germ and bran, and whole grain flour includes all three components of the grain.

This process ensures that each variety of flour delivers the right balance of taste, nutrition, and texture, while meeting the highest standards of organic production.