Finally a flour that has TASTE! Finally, a flour that feels different from the rest! And all this without additives, flavor enhancers and "E vitamins" and all kinds of tricks!

Unlike traditional white flour, this flour contains not only the inner core of the wheat grain, but also the smaller parts of the germ and bran thanks to the special grinding technology, which makes it richer in fibers, minerals and vitamins. The outermost layer of the wheat grain - which absorbs environmental impurities - is removed before the flour is milled to make it as clean and pollution-free as possible.

You'll taste it and - I think - you won't use any other type of flour again.

Király wheat is a type of wheat bred by crossing spelled and spelt wheat, in which the vitality, robustness, and very high protein content of spelt are combined with the hardness, highly flexible grain structure and extreme drought tolerance of spelt wheat. (Tonke wheat was the most characteristic wheat of ancient Egypt and Babylon.)

The protein content of flours made from Király wheat is significantly higher compared to ordinary flours, and the amino acid composition is orders of magnitude more favorable. Compared to traditional flours, its color is more yellowish, due to the naturally occurring carotene dye in wheat. It is "living" flour, so when making leavened dough, 1.5% or 1.5 dkg of fresh yeast or the corresponding sourdough is sufficient for 1 kg of flour, compared to 5% (5 dkg) for "inanimate" flour. Place of origin Naturally a Hungarian product through and through
Ingredients 100% King wheat flour, 0% additives
Grinding technology It is made with gentle multi-fraction grinding
Use It can be used for all household purposes (cakes, baking bread, mortars, etc.).
did you know That you can make dry dough from this flour without adding eggs.
Would you have thought? That King's wheat got its name from its extraordinarily large seed. Based on this characteristic, it is king among wheat species, since there is currently no wheat species with larger grains, mass and density.