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Organic wheat flour is made from whole grain of organic soft wheat, including bran and germ. Due to this fact, such flour contains more vitamins, minerals and nutrients than regular wheat flour. Whole wheat flour is a valuable product for a healthy diet.

Posted in Flour

3 facts about whole wheat flour:

  1. Ash content is one of the main characteristics of this flour. It displays the content of minerals which remain after flour burning (minerals do not burn). The lower the ash content, the whiter the flour. Whole wheat flour has a high ash content, since the whole grain with a bran is used for its production.

  2. The content of protein (9-15%), mainly glutenin and gliadin, is the second important characteristic of the flour. Gliadin and glutenin percentage determines the dough quality. Glutenin provides it elasticity and stickiness, and due to gliadin the dough is stretched. Kneading turns gliadin and glutenin in combination with water into gluten, which forms a crumb. Roughly speaking, the higher the gluten content, the higher the flour strength. Bran particles in whole wheat flour weaken the gluten structure and hold a lot of water. Although this flour contains a lot of protein and minerals, it is difficult to make bread from this flour because the dough is "weak". To avoid this, we recommend mixing the whole wheat with high grade (all-purpose) flour at a ratio of 50%:50% or 10%:90% respectively.

  3. Organic whole wheat flour is excellent for baking bread in a bread machine.

Nutritional value
Calories 320  kcal
Proteins 11,5 g
Fats 2,2 g
Carbohydrates 63,7 g
Alimentary fibers 6,7 g
Water 14 g
Mono- and disaccharides 1,9 g
Starch 54,8 g
Ash 1,5 g
Saturated fatty acids 0,3 g
Vitamins
Vitamin PP 5,5  mg
Beta-carotene 0,01  mg
Vitamin A (RE) 2  mcg
Vitamin B1 (thiamine) 0,41  mg
Vitamin B2 (riboflavin) 0,15  mg
Vitamin B5 (pantothenic) 0,9  mg
Vitamin B6 (pyridoxine) 0,55  mg
Vitamin B9 (folic) 40  mcg
Vitamin E (TE) 3,3  mg
Vitamin H (biotin) 4  mcg
Vitamin PP (niacin equivalent) 7,8  mg
Choline 80  mg
Macronutrients
Calcium 39  mg
Magnesium 94  mg
Sodium 7  mg
Potassium 310  mg
Phosphorus 336  mg
Chlorine 24  mg
Sulfur 98  mg
Micronutrients
Iron 4,7  mg
Zinc 2  mg
Copper 400  mcg
Manganese 2,46  mg
Selenium 6  mcg
Molybdenum 22  mcg
Cobalt 4  mcg
Nickel 22  mcg
Product weight details:
Cup of 250 ml = 210 g (646.8 kcal)
Cup of 200 ml = 170 g (523.6 kcal)
Tablespoon (with top, except liquids) = 25 g (77 kcal)
Teaspoon (with top, except liquids) = 8 g (24.6 kcal)

The chemical composition of the product is determined by calorie, protein, fat, carbohydrate, fiber and vitamin content. For organic products, these parameters depend significantly on natural factors, i.e. air temperature and precipitation during the plant-growing period, dry or rainy season, geographic latitude and longitude of cultivation, grain botanical varieties and soil type.
It is impossible to provide for all factors, so these figures are averages and reference.

Healthy recipes with whole wheat flour

kek sm
Carrot cupcakes with quinoa
Ingredients: 1 tbsp cooked quinoa, ¾ cup sugar, 1 ½ cup household flour, 1 tsp baking powder, ½ tsp salt, ⅓ cup melted coconut oil (you can replace it with ½ cup butter), ½ cup nonfat Greek yogurt, 1 tsp vanilla sugar, 2 eggs, 1 cup finely grated carrots, ½ cup roasted walnuts.
Preparation: Preheat oven to 180 degrees. In a big bowl, mix quinoa, sugar, flour, baking soda and salt. In a small bowl whisk the melted cocoa butter, eggs, yogurt, and vanilla sugar with a mixer. Stirring constantly, slowly add the liquid ingredients to the dry ones. Stir thoroughly, add the grated carrots and chopped roasted walnuts. Spread the dough evenly by the molds for cupcakes, given that it will rise in the oven almost twice. You’ll get about 16 cupcakes. Place the cupcakes into the oven for 20-25 minutes. Determine their readiness by golden crust or use a toothpick to check; it should come out of the cupcake dry.
hlb sm
Whole grain bread in the bread maker
Ingredients: 360 ml water, 2 tbsp vegetable oil, 2 tsp salt, 1 tbsp sugar or honey, 560 g whole wheat  flour, 1 ½ tsp dry yeast.
Preparation: Pour water into the mold. Then add flour so that it completely covered the water. Add salt and sugar in the corner. Make a slight indentation in the middle of flour layer so that it did not reach the level of water, and pour the yeast there. Set the bread maker mode to "Whole-grain", the weight of the bread and the desired crust color. Click "Start" and soon a useful homemade bread will be ready.