Flour

All the grain coming to Myllyn Paras mill is examined in laboratory in due to confirm the high quality of the raw material. The grain is cleaned, moistened and milled in phases: first into grain and finally into flour. The flour in different roughness level are sifted apart and led to the silos to wait for packing.

Here is a list of the Myllyn Paras Flour products. We develop new products continuously.

•      Durumvehnäjauho (Durum wheat flour)
•      Emännän Puolikarkea Vehnäjauho (wheat flour)
•      Emännän Ruisjauho (rye flour)
•      Erikoisvehnäjauho (special wheat flour for baking)
•      Grahamjauho (whole grain wheat flour)
•      Hiivaleipäjauho (dark wheat flour)
•      Karkea Vehnäjauho (special wheat flour for baking)   
•      Korppujauho (breadcrumbs)
•      Lettu- ja vohvelijauho (pancake and waffle flourmix)
•      Ohrajauho (barley flour)
•      Pizzajauho (pizza flourmix)
•      Ruisjauho (rye flour)
•      Ruiskorppujauho (rye bread crumbs)
•      Sämpyläjauhoseos (flour mix for rolls)
•      Tattarijauho (buckwheat flour)