Produced in 100% from Polish cereals. Flour type 1850. It is also called as 'graham’. It is high in mineral substances, with coarse consistency. In contrast to rye flour, in the process of producing flour type 1850 seeds are stronly crushed, and then we add bran to white flour. The composition of such flour is the same as the composition of the whole seed.

This type of flour is perfect for baking of healthy bread called 'graham’. It is a little bit softer than rye flour, although it is high in fibre and bran. Grandmother Szymanowska always softenes flour in water before baking to make bread more consistent.