Flour is the main ingredient of all bakery specialties, which are obtained by grinding and sifting different types of wheat. In the past, a miller was in charge of the production of flour, the peasants would bring him wheat in sacks, and the miller obtained the flour by grinding between two stones, one of which would turn. Today, flour production is much more sophisticated, and entire teams of experts take care of the quality and properties of flour. Our grain flour is ground only from the highest quality types of wheat. The quality of wheat is ensured by cooperation with proven producers, with whom we agree on what to sow before each planting. After harvest, we take great care of storage and grinding. A team of our technologists in laboratories examines the quality of flour and its properties, as only the best flour is good enough to make simple pastries into top-quality treats.