Wheat Flour for Burek and Pies
For Skilled Bakers Who Turn Everyday Recipes into Something Special
Our specialist flours are developed to meet the specific requirements of baking and pastry production, providing consistent performance and reliable results every time.
Strength and Elasticity for Perfectly Stretched Pastry Sheets
This flour represents the best of our milling expertise, developed for traditional baking where precision matters.
It is developed with a focus on extensibility – the ability of dough to be stretched until almost transparent without tearing.
Thanks to carefully selected high-protein wheat varieties, the dough offers minimal resistance when stretched, allowing thin, even pastry sheets to be formed.
Our flour formulation helps stretched dough retain its shape, which is essential for handmade pastry sheets, traditional burek and homemade pies.
Its specific composition allows for proper fat absorption, producing pastry layers that are crisp on the outside and soft on the inside after baking.
Ideal Applications
Quality Specifications
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Moisture Content:
Max. 15%
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Ash Content (Dry Matter Basis):
Max. 0.55%
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Degree of Acidity:
Max. 3
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Wet Gluten Content:
Min. 30%
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Extensograph Energy:
Min. 150 cm2
