Consumer goods

Hercogs wheat flour

 

 

Hercogs wheat flour is manufactured out of specially selected sorts of grain grown in Latvia with a high content and quality of gluten. In grinding of flour the “white nucleus” of each wheat grain is used, which ensures especially white flour and excellent baking qualities that the buyer can appreciate. The process of grain processing is performed, using the most advanced technologies in Europe – of Bühler, which retain the qualitative properties inherent in each grain, transferring them into the flour. Flour Hercogs is ideally suitable for making of various confectionery and cookery, as well as for baking of bread. This flour is a pure and natural product that does not contain any preservatives and improving agents.

 

 

Top quality special confectionary wheat flour

It is especially white and light wheat flour. Thanks to its similarity with manna - croup and specially refined milling this flour is called top quality wheatmeal or manna - croup flour.
Special confectionary flour ir ideally appropriate and non - replacable for baking festivity confectionary - cakes, biscuits, muffins and other pastry with light structure.

 

 

 

 

Biological wheat flour Hercogs

Biological wheat flour Hercogs is produced from biologically grown grain.
Biological agriculture means producing agriculture products in healthy environment free from any chemicals and mineral fertilizers.

Absolutely natural product from small farms.

 

 

 

 

 

Whole wheat flour

In milling the flour the whole grain is used – grain germ, core and grain shell resulting in whole wheatmeal rich of fiber, minerals and vitamins.

 

 

 

 

 

 

 

Whole oatmeal

In milling the flour the whole grain is used – grain germ, core and grain shell resulting in whole oatmeal rich of minerals and vitamins.

This flour is full of fiber, especially Beta-glucan, which reduces the cholestorol level in blood. Its beneficial effect is obtained consuming at least 3g of oat Beta-glucan per day.

 

 

 

 

 

Whole rye-flour

In milling the flour the whole grain is used – grain germ, core and grain shell resulting in whole rye-flour rich of fiber, minerals and vitamins.

Rye ir a rich source of potassium, which will help to maintain the muscular activity. Rye is full of starch and fiber and contains more amino acids and B vitamins than other cropper.

 

 

 

 

 

Spelta wheat floar

Spelta (flake) wheat is one of the most ancient cropper cultures known already in Stone Age. In difference from other wheat cultures spelta grains are closed in flakes which protect them from diseases and pests, they are genetic intact grains resistant from environment contamination and distinguished with high nutritive value.

Our spelta wheatmeal is milled with stone grindstone according to historical traditions.