Farina
Farina Means Flour
Italian cuisine is known for its rich history and focus on high-quality ingredients. This focus on quality led to the creation of Farina, which has become well-known for its top-quality flour. Bakery professionals often choose Farina flour to achieve the best textures and flavours in their baking.
View products
Smooth
WHITE WHEAT FLOUR
White wheat flour is rich in carbohydrates, the most important source of energy in the human body. Good gluten properties and low enzymatic activity make the dough stable, elastic and stretchable. It is used for preparing bread, various pastries, homemade pasta, and cakes.
Coarse
WHITE WHEAT FLOUR
This flour is used in preparing biscuits and shortbread cookies, spoon dumplings, gnocchi, and it is also suitable for breading and thickening various sauces and stews. It is produced from the core of the grain, so the dough is frothy and light, suitable for shaping and has excellent baking properties.
Semi-White
WHEAT FLOUR
Semi-white flour, also known as 'bread’ flour, is primarily intended for the production of bread and pastries. It is made by grinding the outer part of the wheat grain, so it is rich in vitamins and minerals and is a more nutritious and healthier choice than white flour.
Wholemeal
WHEAT FLOUR
It contains all parts of the ground grain, including the bran with the most nutrients. It is rich in minerals, B vitamins, and dietary fibres, making it an ideal choice for people with digestive and cardiovascular problems. It can be used for all purposes.
Rye
RYE FLOUR
A product rich in iron, calcium, and fibres. Compared to wheat flour, it has less gluten, so the baked bread will be denser and harder but also fuller in flavour and fresh longer. Besides bread, it can also be used for muffins or pancakes.
Dark
WHEAT FLOUR
Bread and pastries made from this type of flour provide a fuller feeling of satiety, making this product an ideal choice for your diet. Additionally, it keeps freshness longer than white bread. It is rich in valuable vitamins, minerals and cellulose fibres.
Semolina
WHEAT SEMOLINA
It is obtained from the core of the wheat grain, after removing the bran and germ by milling. It finds its use in almost every occasion – from simple semolina sprinkled with cocoa for breakfast to soups with semolina dumplings for lunch or delicious semolina puddings for dinner or dessert.
For Leavened Dough
WHEAT FLOUR
Special-purpose flour for leavened dough guarantees success in every kitchen. Unlike some other types of flour, it quickly and easily achieves the desired softness, fluffiness, and silky structure of your walnut rolls, poppy seed rolls, doughnuts and buns. The flour pairs excellently with fresh or dry active yeast.
For Burek and Pies
WHEAT FLOUR
A product specially refined in the production process to ease the preparation of even the most complicated bureks and pies. This quality flour allows for quick dough making and easy stretching.
For Cakes
WHEAT FLOUR
Dough made from this flour is quickly and easily shaped, even the most complicated preparation procedures become simple. Ideal for preparing sponge cakes and sponge cake rolls.
Farina
Farina Means Flour
Italian cuisine is known for its rich history and focus on high-quality ingredients. This focus on quality led to the creation of Farina, which has become well-known for its top-quality flour. Bakery professionals often choose Farina flour to achieve the best textures and flavours in their baking.
View products
Smooth
WHITE WHEAT FLOUR
White wheat flour is rich in carbohydrates, the most important source of energy in the human body. Good gluten properties and low enzymatic activity make the dough stable, elastic and stretchable. It is used for preparing bread, various pastries, homemade pasta, and cakes.
Coarse
WHITE WHEAT FLOUR
This flour is used in preparing biscuits and shortbread cookies, spoon dumplings, gnocchi, and it is also suitable for breading and thickening various sauces and stews. It is produced from the core of the grain, so the dough is frothy and light, suitable for shaping and has excellent baking properties.
Semi-White
WHEAT FLOUR
Semi-white flour, also known as 'bread’ flour, is primarily intended for the production of bread and pastries. It is made by grinding the outer part of the wheat grain, so it is rich in vitamins and minerals and is a more nutritious and healthier choice than white flour.
Wholemeal
WHEAT FLOUR
It contains all parts of the ground grain, including the bran with the most nutrients. It is rich in minerals, B vitamins, and dietary fibres, making it an ideal choice for people with digestive and cardiovascular problems. It can be used for all purposes.
Rye
RYE FLOUR
A product rich in iron, calcium, and fibres. Compared to wheat flour, it has less gluten, so the baked bread will be denser and harder but also fuller in flavour and fresh longer. Besides bread, it can also be used for muffins or pancakes.
Dark
WHEAT FLOUR
Bread and pastries made from this type of flour provide a fuller feeling of satiety, making this product an ideal choice for your diet. Additionally, it keeps freshness longer than white bread. It is rich in valuable vitamins, minerals and cellulose fibres.
Semolina
WHEAT SEMOLINA
It is obtained from the core of the wheat grain, after removing the bran and germ by milling. It finds its use in almost every occasion – from simple semolina sprinkled with cocoa for breakfast to soups with semolina dumplings for lunch or delicious semolina puddings for dinner or dessert.
For Leavened Dough
WHEAT FLOUR
Special-purpose flour for leavened dough guarantees success in every kitchen. Unlike some other types of flour, it quickly and easily achieves the desired softness, fluffiness, and silky structure of your walnut rolls, poppy seed rolls, doughnuts and buns. The flour pairs excellently with fresh or dry active yeast.
For Burek and Pies
WHEAT FLOUR
A product specially refined in the production process to ease the preparation of even the most complicated bureks and pies. This quality flour allows for quick dough making and easy stretching.
For Cakes
WHEAT FLOUR
Dough made from this flour is quickly and easily shaped, even the most complicated preparation procedures become simple. Ideal for preparing sponge cakes and sponge cake rolls.
