Plain flour, fine flour, bread flour, pastry flour, rye flour…

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Due to the versatile use of mill products, chefs, confectioners and house fairies can smile at the same time, as finally the finest wheat, durum wheat and rye ground products have also been given the opportunity to wear the KMÉ trademark. Of course, the honorary title is not just for nothing! Whether it is high-quality flour or semolina, only domestically grown grain can be used as a raw material, which must also pass a DON toxin (mold contamination) test.

And exactly which products will the KMÉ trademark appear on the packaging?

– Wheat fine flour, white and semi-white wheat bread flour, wheat semolina flour;

– in the genre of durum wheat flours, durum wheat semolina and durum wheat plain flour for the pasta industry;

– in the rye flour category, white, light and dark rye flour now have the opportunity to credibly demonstrate their excellent quality to customers.

Of course, quite a few additional criteria apply to each type of grind

But in the case of the various wheat flours, perhaps the most important thing is the appropriate wheat content, which must reach at least 29%.

If we use this kind of flour, we can be sure that dough that can be easily stretched and shaped, as well as flexible and loose bread or cake will be on the family table.

KMÉ