Grain, stone,
flour
We grind grain that we know where it comes from. From fine smooth to wholemeal — fresh flour and bread from our own bakery.
Four steps, no rush
Grain
Wheat and rye from local farmers, cleaned and sorted.
Milling
The grain is ground between rollers and stones to various coarseness.
Sifting
The flour is sifted through sieves — divided by fineness and bran.
Packaging
Into bags and paper sacks, with the milling date. Fresh, not stored.
From white to wholemeal
The type number indicates how many minerals (and thus bran) the flour contains. The higher it is, the darker and more wholemeal. Each is suitable for something different:
What you take away
Wheat flours
Plain, semi-coarse, coarse, bread flour — by kilo or in bags.
Rye & wholemeal
Rye bread flour, wholemeal wheat and rye, spelt.
Bakery bread
Sourdough bread baked from our own flour, fresh daily.
Pastries & sweets
Rolls, buns, cakes, braided loaf — from honest flour.
Semolina, bran, flakes
Semolina, germ, bran and flakes — healthy milling by-products.
Wholesale for bakers
Flour supplies to bakeries and restaurants, consistent quality.
Do you want flour, bread, or a regular supply? Write or come to the mill.
[email protected]
+420 776 508 777
Family mill MILL · sale at the mill and delivery