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Bran – Food for Healthy Leaving

What is bran? Bran is, as textbooks for agricultural institutes from USSR said, a byproduct of flour milling. In other words, before flour grinding seed covers are removed and made pig feedstuff. The rest are grinded to flour. The brighter flour the higher its grade. This picture shows a structure of a grain. At graded […] [...]

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Coarse Rye Flour

On benefits for health from coarse rye flour Whole Grain Wheat Pasta “Zdorovje” No.1 (with Fiber)? Rye is a full sister of wheat, but much healthier! One of the most famous medical scientists, A.I. Kuptsov, once said: “Dryery diet of poor Russian people, who used to eat mostly rye bread, has never resulted in vitamin […] [...]

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Pasta “Zdorovje” (“Health”)

Whole Grain Wheat Pasta “Zdorovje” No.1 (with Fiber)? Whole Grain Wheat Pasta “Zdorovje” No.1 (with Fiber)? Pasta “Zdorovje” No.1 is made from coarse whole grain wheat flour. This type of flour is produced on modern equipment according to our own technology using a traditional method of whole wheat grinding. Because flour for this pasta is […] [...]

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Coarse Wheat Flour

WHY WEAT IS GOLDISH, BUT FLOUR IS WHITE? WHY WEAT IS GOLDISH, BUT FLOUR IS WHITE? Formerly flour was much darker. But humanity’s need for beauty leaded to graded flour milling. Flour of the highest grade differs from the first grade only in “brightness” and “ash content”. How is it done? At first grain coats, […] [...]

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