Buckwheat mix – a product designed for baking bread with very low gluten content. During production, avoid any contact with other gluten-containing raw materials.

Millet mix – thanks to its rich composition, it is an excellent source of dietary fiber. A unique combination of a moist crumb and a pleasant bread-like taste and aroma distinguishes it from other gluten-free products. It is a perfect alternative to traditional bread.

Corn mix – a product designed for baking bread with very low gluten content. During production, avoid any contact with other gluten-containing raw materials. Fragrant, golden-yellow bread made from specially selected corn flour, rich in vitamin C, folic acid, and niacin.

Mixed-grain bread includes wheat-rye or rye-wheat varieties, as well as breads enriched with other flours such as corn, buckwheat, spelt, etc. These products can also be packed with a variety of seeds and grains, making them a rich source of minerals, vitamins, and dietary fiber.

This bread is baked using either white or whole wheat flour. Popular white wheat flour is used for baking classic breakfast favorites, such as Kaiser rolls. While this type of bread is soft and flavorful, it contains less fiber and provides a shorter feeling of fullness. Wheat can also be used to produce wholemeal bread, which offers higher nutritional value than white bread, though it is less soft and fluffy in texture.

Our mixes were developed for those who want to easily expand their commercial offer. Finished products made from our blends meet the highest quality standards and satisfy customer expectations. These carefully prepared mixes allow for a wide variety of bakery products.

Rye bread is higher in fiber than wheat bread and generally has a lower glycemic index. This makes rye-based bakery products a highly nutritious choice, though the final nutritional value also depends on the specific baking method and the type of flour used.