Wheat Flour: From Harvest to Milling: How Everything Began

Wheat grains have always been a core part of human food history, dating back to the early days of agriculture in the great river valleys. With the need to transform these grains into a substance that could be kneaded and cooked, the idea of milling came into play. Initially, hand stones were the first tool for grinding wheat, followed by the emergence of wind and water mills, which later evolved into more precise mills providing greater smoothness and efficiency. Thus, flour evolved from a simple product into a fundamental element in food culture.

With the progress in milling techniques, a level of specialization emerged in producing different types of flour, each fulfilling a specific purpose. White flour, dedicated to pastries, is one of these types that is carefully produced to provide the ideal consistency for dough, making it a cornerstone in recipes for pies, pizzas, and other pastries that require a delicate balance between softness and structure.

Baladna Wheat Flour… Precision in Preparation, Confidence in Results

At Baladna, we prepare Baladna wheat flour as if it were an ingredient in a traditional family recipe. We select soft wheat from the best harvests at the right time, ensuring it is gathered at full maturity, then sorted and purified with great care. The grains go through several stages, starting with screening, followed by processing in cylindrical mills that ensure precise grinding, resulting in a fine blend that is free of impurities.

The result is a fine, homogeneous white flour, non-dampened and clean, which helps form the dough easily and provides the ideal consistency during baking. Not only because of its smoothness, but also because of its performance consistency and uniformity, which makes every recipe successful with confidence, without the need for additional enhancers. It can also be used for pastries, sweets, and cakes.

Nutritional Value in Every Gram

Baladna wheat flour does not just provide the desired results in cooking, but also offers a balanced nutritional value. Each 100 grams contains 337 calories, with carbohydrates making up the majority, making it a primary source of energy. The fat content is very low, with almost no saturated fat, making it suitable for daily use.

Its protein content (9.6 grams) contributes to improving the dough structure, while the fiber content (7.1 grams) supports digestion and the feeling of fullness. The absence of salt and the moderate sugar content make it suitable for many dietary systems without affecting flavor or texture.

In Daily Pastry Recipes

Thanks to its smooth and homogeneous composition, Baladna wheat flour is used in many kitchen recipes. From pizzas and all kinds of pies, to small pastries, light bread, cookies, and cakes. All these recipes rely on this type of flour, with its bright white color providing the necessary flexibility to work without spilling or tearing.

Whether in bakeries or home kitchens, this product has become a reliable choice that offers consistent and expected results, which is exactly what anyone needs to prepare successful pastries from the first try.

Why Baladna Wheat Flour?

Baladna wheat flour is for all uses. Its distinctive bright white color, great smoothness, and dryness make it perfect for cakes and pastries, providing an excellent texture and outstanding success. All these factors make this product a reliable choice for anyone looking for precision and dependability in cooking.