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.

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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

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