Buckwheat mix - a product for the production of bread with a highly intended gluten product design, avoid contact with other gluten raw materials during production.

Millet mixture - due to its rich composition, it is a source of dietary fiber. Characteristic, moist crumb character and pleasant bread taste and aroma distinguish it from the group of gluten-free bread. It is an ideal alternative to traditional bread.

Corn mix - a product for the production of bread with a highly targeted gluten product design, avoid contact with other gluten raw materials during production. Fragrant, yellow bread prepared from specially selected corn flour, rich in vitamin C, folic acid and niacin.

Mixed bread is wheat-rye or rye-wheat bread, as well as with the addition of other flour, eg corn, buckwheat, spelled, etc. It may also contain various grains rich in minerals, vitamins and fiber.

It is baked with lighter or darker wheat flour. The popular white wheat flour is used for baking, for example, classic breakfast rolls, such as Kaiser rolls. Such bread is soft and tasty, but it contains less fiber and sates for a shorter time. Wheat can also be used to make wholemeal bread - then it has a greater nutritional value than white bread. However, it will not be so soft and fluffy.

Mix was created primarily for those who want to easily and easily expand their commercial offer. Ready-made baked goods from our blends will satisfy even the most demanding palates. Properly prepared mixtures allow for a variety of products.

Rye bread is richer in fiber than wheat bread, and usually has a lower glycemic index. In general, therefore, rye bread is often more valuable than wheat bread, although it is also worth considering the method of baking and the type of flour.