Efkarpo
ARTISANAL FLOUR

Efkarpo

Stone-milled rye-wheat flour, suitable for slow fermentation processes

Strenghts

  • Excellent water absorption
  • Ideal for slow fermentation (refrigeration)
  • Suitable for doughs baked in both wood-fired and conventional ovens
  • Outstanding appearance and taste of the final product
  • Perfect for recipes that require sourdough
  • Good volume for slow-fermented rye bread
  • No additives

Features

Absorbency
High 
Bread Rising 
High 
Strenght
Medium strong 

 

Benefits the professionals

  • Easy to use
  • Cost-saving
  • Consistent performance during production
  • Suitable for both slow fermentation and direct baking
  • Extended shelf life of finished products
  • Ideal for producing and feeding rye sourdough starters

Produced products

  • Slow-fermented rye bread

Packaging

  • 25kg

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Artisanal Flour

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Artisanal Flour

Efkarpo

Stone-milled rye-wheat flour, suitable for slow fermentation processes
Loulis Mills-Artisanal Flour

Strenghts

  • Excellent water absorption
  • Ideal for slow fermentation (refrigeration)
  • Suitable for doughs baked in both wood-fired and conventional ovens
  • Outstanding appearance and taste of the final product
  • Perfect for recipes that require sourdough
  • Good volume for slow-fermented rye bread
  • No additives

Features

Absorbency
High 
Bread Rising 
High 
Strenght
Medium strong 

 

Benefits the professionals

  • Easy to use
  • Cost-saving
  • Consistent performance during production
  • Suitable for both slow fermentation and direct baking
  • Extended shelf life of finished products
  • Ideal for producing and feeding rye sourdough starters

Produced products

  • Slow-fermented rye bread

Packaging

  • 25kg