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Spelt flour is a suitable alternative to wheat flour. It gives dishes a delicate nutty taste and aroma and it can be mixed with wheat flour or even completely replace it.

FINE WHITE SPELT FLOUR

Spelt flour is a suitable alternative to wheat flour. It gives dishes a delicate nutty taste and aroma and it can be mixed with wheat flour or even completely replace it.

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Wholemeal spelt flour is characterised by its delicate nutty taste and aroma and can be combined in any proportion with ordinary white wheat flour or it can completely replace it.

FINE WHOLEMEAL SPELT FLOUR

Wholemeal spelt flour is characterised by its delicate nutty taste and aroma and can be combined in any proportion with ordinary white wheat flour or it can completely replace it.

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Fine wholemeal buckwheat flour is suitable for baking both savoury and sweet cakes, crumpets, pancakes and muffins or for preparing quiches, flat cakes and biscuits. It can also be used as an ingredient in spelt or wheat flour dough. May contain traces of gluten.

FINE WHOLEMEAL BUCKWHEAT FLOUR

Fine wholemeal buckwheat flour is suitable for baking both savoury and sweet cakes, crumpets, pancakes and muffins or for preparing quiches, flat cakes and biscuits. It can also be used as an ingredient in spelt or wheat flour dough. May contain traces of gluten.

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Fine wholemeal rye flour can be used for baking bread, preparing sourdough starter or in gingerbread dough.

FINE WHOLEMEAL RYE FLOUR

Fine wholemeal rye flour can be used for baking bread, preparing sourdough starter or in gingerbread dough.

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Our fine rice flour can be used for baking desserts, biscuits, bread, pancakes, noodles, dumplings and many other savoury and sweet dishes. May contain traces of gluten.

FINE RICE FLOUR

Our fine rice flour can be used for baking desserts, biscuits, bread, pancakes, noodles, dumplings and many other savoury and sweet dishes. May contain traces of gluten.

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Fine plain wholemeal wheat flour can be used for making all leavened dough for baking both savoury and sweet dishes and bakes.

FINE PLAIN WHOLEMEAL FLOUR

Fine plain wholemeal wheat flour can be used for making all leavened dough for baking both savoury and sweet dishes and bakes.

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Plain flour can be used for making all leavened dough and for both sweet and savoury dishes and bakes.

PLAIN WHITE FLOUR

Plain flour can be used for making all leavened dough and for both sweet and savoury dishes and bakes.

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Semi-coarse wheat flour can be used for making all leavened dough and for both sweet and savoury dishes and bakes.

SEMI-COARSE WHEAT FLOUR

Semi-coarse wheat flour can be used for making all leavened dough and for both sweet and savoury dishes and bakes.

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Coarse wheat flour is especially suitable for making cooked meals and side dishes.

COARSE WHEAT FLOUR

Coarse wheat flour is especially suitable for making cooked meals and side dishes.

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Organic Fine White Spelt Flour is a suitable alternative to wheat flour. It gives dishes a delicate nutty taste and aroma and can be mixed with wheat flour or even completely replace it.

ORGANIC FINE WHITE SPELT FLOUR

Organic Fine White Spelt Flour is a suitable alternative to wheat flour. It gives dishes a delicate nutty taste and aroma and can be mixed with wheat flour or even completely replace it.

Find out more
Organic wholemeal spelt flour is characterised by a delicate nutty taste and aroma and can be combined in any proportion with ordinary wheat flour or it can completely replace it.

ORGANIC FINE WHOLEMEAL SPELT FLOUR

Organic wholemeal spelt flour is characterised by a delicate nutty taste and aroma and can be combined in any proportion with ordinary wheat flour or it can completely replace it.

Find out more
Fine wholemeal rye flour can be used for baking bread, preparing sourdough starter or in gingerbread dough.

ORGANIC FINE WHOLEMEAL RYE FLOUR

Fine wholemeal rye flour can be used for baking bread, preparing sourdough starter or in gingerbread dough.

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Fine plain wholemeal wheat flour can be used for making all leavened dough for baking both savoury and sweet dishes.

ORGANIC FINE PLAIN WHOLEMEAL FLOUR

Fine plain wholemeal wheat flour can be used for making all leavened dough for baking both savoury and sweet dishes.

Find out more
Let’s go

CARAMEL BUCKWHEAT BUNDT CAKE
Let’s go

RHUBARB CAKE
Let’s go

BUCKWHEAT PANCAKES

GET INSPIRED WITH OTHER GREAT RECIPES FROM PERNERKA

all recipes

ABOUT BUCKWHEAT

Buckwheat is a pseudo-grain originating from the Himalayan region of China which got its name thanks to pagan invaders who brought it to Europe. In recent years, it has gained popularity as part of a healthy diet.

WHAT IS IT SUITABLE FOR

Fine wholemeal buckwheat flour is suitable for baking both savoury and sweet cakes, crumpets, pancakes and muffins or for preparing quiches, flat cakes and biscuits. It can also be used as an ingredient in spelt or wheat flour dough. May contain traces of gluten.

We mill fine wholemeal flour using a unique milling technology, which is the only one of its kind in the domestic market. This technology can mill wholemeal flour into a fine granulation, with significantly less damage to the grain starch. Thanks to this, Pernerka acquires excellent baking properties and contains all valuable ingredients from the whole cereal grain.

NUTRITIONAL VALUES

Nutritional values per 100g of edible portion.

  • Energy value

    1485kJ / 351kcal
  • Fats / of which saturated fatty acids
    3.1g / 2.5g
  • USABLE CARBOHYDRATES / OF WHICH SUGAR
    65.6g / 0.8g
  • PROTEINS
    12.2g
  • Rutín
    130mg
  • SALT
    0.0g
  • Fibre
    6g
  • T

CONTACT US

If you have any questions about our product range, technologies or any other topics, write us an email or give us a call
(Mon–Fri 9 AM – 4 PM, except bank holidays).

Send an email 07956 111 085

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