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Rolled grain it is parboiled, rolled and dried, has the same size and is processed according to the flake technology. Rolled grain is a bit thicker than flakes and should be poured over with water before adding it to the dough, but it should not be soaked for a long time if compared to the split or whole grain, and it does not become hard during the baking process.
Bran is the outer coat left after milling the grain. Bran is particularly rich in dietary fiber – one of the most valuable components in food products. Suitable for baking various kinds of grain and bran breads. We offer wheat and oat bran.