Καλωσόρισες στο eShop της Caterplus.

Characteristics

Soft wheat baking flour, very weak

STRENGHTS
Great color
Ideal for blending with other flours

BENEFITS FOR THE PROFESSIONAL
End product acquires an amber color
Products acquire distinct flavor

Characteristics

Fine whole wheat flour from selected barley

STRENGHTS
The best choice for barley bread and Cretan rusks
Finely-chopped awn

BENEFITS FOR THE PROFESSIONAL
Ideal for blending with other flours
End products acquire distinct aroma and flavor

Characteristics

Zin flour from Triticum dicoccum wheat that is milled in a separate stone mill line in order to maintain its traditional characteristics.

STRENGHTS
Higher nutritional value compared to ordinary whole wheat flour
Ideal for making traditional Mediterranean bread
Ideal for use in handmade preparation and kneading machines
Bread making from primal grains

BENEFITS FOR THE PROFESSIONAL
Long shelf life of end products
End products acquire distinct aroma and flavor

Characteristics

Dinkel wheat flour

STRENGHTS
End products acquire distinct aroma
Broad range of end products
Ideal for making Northern European bread products
Ideal for blending with whole wheat Dinkel flour

BENEFITS FOR THE PROFESSIONAL
Long shelf life of end products

Characteristics

Fine malted flour blended with seeds - cereals (seeds/grains: sunflower seeds, oat flakes, rye flakes, wheat flakes, barley flakes).

STRENGHTS
Comprises of a high cereal content
Ideal for blending with other flours
Suitable for handmade and industrial production

BENEFITS FOR THE PROFESSIONAL
Ideal for rich malted multi-grain bread
Products acquire a distinct flavor and aroma
Long shelf life of end products

Characteristics

997 type rye flour, fine granulation

STRENGHTS
100% rye flour
Ideal for blending with other fine flours
Suitable for handmade preparation

BENEFITS FOR THE PROFESSIONAL
Cost efficiency due to absorbency
Products acquire a distinct flavor and aroma
Long shelf life of end products
Suitable for heavy rye products