FLOURS AND
COARSE MEAL
OUR FLOURS ARE OF SUPERIOR QUALITY
The process of transforming raw materials into flour and coarse meal is extremely complex and takes place in our state-of-the-art production facilities. Our millers and quality assurance department strictly monitor the entire process – from grain intake to delivery to the customer.
WHEAT
Volkoren Fijn
Niederländisches Volkorenmeel with fine bran particles and a Volkoren certificate of authenticity.
120117
Volkoren Grof
Niederländisches Volkorenmeel with coarse bran particles and a Volkoren certificate of authenticity.
120112
Premium Patent
A special wheat flour with high protein content. Particularly suitable for the production of small Dutch bread.
120115
Beschuit Bloem
A high-protein flour for the production of Beschuit (rusk) in the Netherlands.
120136
Wit Bloem
A white flour specially developed for the needs of customers from the Netherlands.
120111
Speiseweizenkleie
Large-leaved edible wheat bran for the distinctive ‘bite’ in dark pastries.
720013
Streu & Roll
A course, light-coloured flour specially developed as a dusting flour for fresh dough products. The low dust content of this flour has been tested and confirmed by the trade association.
120006
Weizenvollkornschrot
A combination of intensively cleaned and differently milled wheat grain for optimum swelling behaviour.
120060
Weizenvollkorntoastmehl
A flour with high water absorption capacity, especially for the production of wheat and wholemeal toast.
120029
Weizenvollkornmehl
For wholemeal wheat bread with all the healthy constituents of wheat grain. Made from selected wheat varieties for a particularly good baking result.
120027
Weizen ganz
Intensively cleaned and bakeable wheat.
640005
Weizenmehl Type 1050
The classic flour for full-flavoured and dark wheat-rye bread.
120051
Weizenmehl Type 812
Ideal for light wheat-rye bread.
120048
Weizenmehl Type 405
A light wheat flour, particularly suitable for the production of pizza dough.
120007
Premium
An exceptionally strong wheat flour, especially for long bread rolls. Made from a special combination of the best varieties of wheat. For optimal baking results, even for particularly demanding dough processes.
110032
Weizenmehl Type 550
The wheat flour for the discerning baker. Regular quality checks in the mill laboratory and our own baking studio guarantee consistent quality, even during harvest transitions.
120009
RYE
Roggebloem NL
A lightly ground rye flour type 700 for the Dutch market. Perfectly suited for the production of Ontbijtkoek (honey cake).
220035
Roggenvollkornmehl
For wholemeal rye bread with all the healthy constituents of rye grain.
220021
Roggenvollkornschrot
A combination of intensively cleaned and differently milled rye grains.
220030
Roggen ganz
Intensively cleaned and bakeable rye.
220023
Roggenmehl Type 1370
Ideal for dark wheat-rye bread and full-flavoured rye bread.
220045
Roggenmehl Type 1150
Ideally suited for the production of rye and wheat-rye bread.
220001
Roggenmehl Type 997
Ideally suited for the production of light rye and wheat-rye bread.
220028
SPELT
Speltvolkoren
Special Volkorenmeel for the Dutch market.
420019
Dinkelvollkornschrot
A combination of intensively cleaned and differently milled spelt grains.
420003
Dinkelvollkornmehl
Ideal for the production of full-flavoured wholemeal spelt biscuits.
420002
Dinkel ganz
Intensively cleaned and bakeable spelt.
410001
Dinkelmehl Type 1050
The ideal complement to spelt flour type 630. Spelt flour type 1050 has a higher water absorption capacity.
420006
Dinkelmehl Type 630
A light spelt flour that is ideal for voluminous spelt biscuits.
420001
