White flour produced by special technology, which guarantees high quality. It is appropriate for producing luxury bread and pastry products.

/1 and 2 kg /

White flour produced from specially chosen Bulgarian wheat, which has higher gluten content. It is characterized as “special flour” and can be used for producing different types of banitsa (filo-cheese roll), kozunak (Easter bread) and other baked goods.

/1 and 2 kg/

Produced from special high quality wheat. It is characterized by high protein content and excellent physical qualities of the dough - tensibility and elasticity. These parameters make it very appropriate for preparation of different types of banitsa and borek (Bulgarian and Turkish filo-cheese rolls).

/1 kg/

This is a self-rising flour. It is produced for special recipes for cakes and other products without the necessity of raising agents. By using this flour, it is easy to produce delicious apple pies, pastries, sponge cakes and doughnuts.

/1kg/

Wholegrain wheat flour is made by all parts of the grain (bran, germ, and endosperm) due to that it has a textured, brownish appearance.
Wholegrain wheat flour is a full-flavored flour containing vitamins, minerals and protein. It contains macronutrients of the wheat's bran and germ (especially fiber and protein). Whole grain is a good source of calcium, iron, fiber, and other minerals like selenium.
Sofia Mel wholegrain wheat flour:
- Do not contain preservatives;
- Do not contain colour additives;
- The products made from the recipe of the package have higher fiber content.

As there are many end consumers, looking for high quality white flour, produced under a national standard, Sofia Mel’s newest product is named and prepared following an established national standard, called “Bulgaria”. The latter refers to wheat flour, produced by milling pure high quality Bulgarian wheat. The product is accompanied by a special quality certificate in line with the standard.

Appropriate for producing bread type “Tipov”. It can be used as an ingredient for preparing different types of dark breads.
/1 кg /

High quality flour with high quality of gluten and specific gasholder properties, that make it excellent for producing baked goods with high volume.
/1kg/

The wheat mix is developed for preparation of white bread and baguettes with home bread-baking machines or for dough preparation for different uses. The mixture is well homogenized and its ingredients are in a ratio, securing good raising and pleasant golden crust color after baking.

The combination of rye and wheat flour within the mix provides the availability of important amino acids and the rich vitamin content of the rye flour, as well as the advantages of the wheat flour for tasty and healthy bread and other baked goods. The rye ferment and the dark malt flour secure the specific aroma and color, typical for the rye baked goods.

The yellowish corn flour, prepared from high quality finely ground corn grain, is healthy and tasty addition to wholesome nutrition. Corn flour is especially popular for preparation of diet breads, pancakes, muffins and similar. Corn flour is one of the healthiest alternatives to wheat flour, as it does not contain gluten. It is an excellent source of zinc and rich in iron, both boosting the immune system.
The baked goods with corn flour are more satiating, as they are rich in fiber. 100g of corn flour Sofia Mel contain 4,3g fibers, providing 35% of RDA for women and 22% for men. Nutrition with baked goods with corn flour lowers considerably the possibility for development of diabetes type 2 and coronary heart diseases.

Universal flour similar to the flour type 500.
/5kg/

Appropriate for producing pastry goods and for breading fried food.
/1kg/

Wheat germ is easy to digest and improves metabolism and the immune system. It is recommended for vitamin enrichment, post-surgery diets and weight-loss regimes.
/200 g/

Recommended daily consumption of wheat bran is 2 to 5 tablespoons. It is excellent for those wishing to lose weight or recover from an illness.
/200 g/

Sofia Mel Pizza type 00 is specially developed flour from high quality wheat for tasty pizza and focaccia recipes. The dough from this flour is very elastic and can be formed immediately after kneading. No need to wait. Strength W – 280-340. For delicious crispy pizza dough, that brings back the memories of your culinary adventures. It is ideal for Italian pizza, calzone, focaccia, ciabatta etc.

Sofia Mel wheat bio flour can be used for preparing bread, snacks, cakes, muffins, biscuits, pastries, pancakes, cooking and frying.
Net quantity: 500 g

Sofia Mel bio spelt flour can be used for making mold bread with yeast, soda or leaven, pastries, muffins, small sweets, biscuits, salty snacks and crackers.
Net quantity: 500 g

Sofia Meal Rye bio flour can be used for making bread buns, cakes, salty muffins, biscuits, pancakes, rye-wheat breads and cakes, dietetic baking products.
Net quantity: 500 g

Flour Classic type 500 is used for production of high quality white and enriched types of bread and other baker’s goods. The dough from this flour is characterized by standard processing, longer fermentation, while the baker’s goods have big size, pleasant scent and taste, well-baked crust and approximately evenly distributed pores in the inner part. The usage of flout Classic allows the implementation of richer recipes and increases the output of the production.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 26.0, ash content, % - mах 0.55

Flour Classic Extra type 500 is characterized by improved quality indicators – physical, chemical and rheological parameters. It is suitable for production of luxury types of bread, special breads and products from steamed dough (puff pastry). The excellent quality characteristics of this flour result in easy processing of the dough, good form stability and very good look of the baker’s goods.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 26.0, ash content, % - mах 0.55.

Universal flour, suitable for production of the most widely produced basic types of baker’s goods. The dough, made from this flour, is characterized by good elasticity, easy processing, standard fermentation process, while the baker’s goods have normally developed size, pleasant scent and taste, well baked crust and evenly distributed pores in the inner part.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 24.0, ash content , % - mах 0.65.

Flour type Dobrudzha is used for production of bread “Dobrudzha” and different dietary baker’s goods, which are characterized by intensively colored crust, specific scent and taste.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 26.0, ash content, % - mах 0.75

Flour Tipovo type 1150 is used for production of ”Tipov” bread and other low calorie baker’s goods. The finished products are characterized by very pleasant scent and slightly sour taste, originating from the higher acidity of the dough. The size of the baker’s goods is normally developed, but smaller in comparison to that of products, made of white flour. The color of the crust is brown; the pores are small and evenly distributed.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 24.0 , ash content, % - mах 1.15

Flour type “Graham” is used for the production of bread type “Graham”, as well as an ingredient in mixes for other wholemeal and dark baker’s goods. The bread, made from this type of flour, has specific quality characteristics, which are a result of the increased content of plant fibers. They determine the positive impact of the baker’s goods on the peristalsis of the gastrointestinal tract. The baker’s goods have normally developed size, the bread has slightly inflated and uneven surface, the color of the crust is dark brown, the scent is specific with pleasant sour flavour.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 21.0, ash content, % - mах 1.85

Special flour, developed for production of traditional Bulgarian breakfast pastry – buns, rolls, cheese cakes, mekitsas (fried dough pieces), doughnuts, pretzels, puff pastry and others. The baker’s goods have very good size, regular shape and well-baked inner part. The usage of flour “Pekar” allows the recipe to be enriched with more sugar, milk, eggs and oil. The baker’s goods are steady in form, with high output and attractive look.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 28.0, ash content , % - mах 0.60

Special flour, developed for production of high quality banitsi (pastry made of fillo sheets), buretsi and home-made noodles. It is characterized by high protein content and excellent physical qualities of the dough - tensibility and elasticity. The baker’s products, made of this flour, have regular shape, with regular folds and pleats of the fillo sheets, with mixed light yellow and red-brown colour. The inner part is normally baked, spongy and porous, with well-piled, equally thick fillo sheets, with pleasant taste and scent, typical for the banitsa pastry.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 30.0, ash content, % - mах 0.60.

High quality flour characterized with huge elasticity and expansibility. It is appropriate for long technologic and machine process. This flour is appropriate for people who are making huge quantity of dough and keep it in the fridge.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 30.0, ash content, % - mах 0.60.

Special flour, developed for production of Easter cakes, enriched baker’s goods, Easter rolls and pastry. The baker’s goods are characterized by big size and thread-like structure. The usage of this flour allows the implementation of enriched in sugar and oils recipes.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 27.0, ash content , % - mах 0.60

Special flour, developed for production of luxury multilayer pastry through more complicated technological processing, croissants and pastry from butter dough. Suitable for hand processing of the dough and machine lamination.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 38.0, ash content, % - mах 0.65.

Special flour for production of dough for pizzas, prepared by different technological processes. The flour is the key ingredient in the pizza production. The dough from this flour is suitable for preparation of both, thin Italian pizzas, as well as pizzas with thicker foundation.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 33.0, ash content , % mах 0.55

Specially developed white flour, suitable for production of high quality wafer sheets. The flour guarantees good fluidity of the wafer dough and easy splitting of the wafer sheets from after baking.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - max 26.0, ash content, % – mах 0.55.

Special white flour, developed for production of different pastry – biscuits, sweets and similar. The final products are characterized by fragile and crumbling structure and are pleasantly coloured after baking.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - max 26.0, ash content , % - mах 0.55.

Flour for production of bread “White” under the Established national standard. The product is accompanied by a special certificate in line with the standard requirements.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 26.0, ash content, % – mах 0.55

Flour for production of bread “Tipov” under the Established national standard. The product is accompanied by a special certificate in line with the standard requirements.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten , % - min 24.0, ash content , % - mах 1.15

Wheat semolina, which is suitable for production of different types of noodles, macaroni, snacks and other extruded products.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 21.0, ash content , % - mах 0.50.

Wheat semolina, which is suitable for production of confectionеry specialties, as well as for filling to thicken and raise pastry.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 21.0, ash content, % - mах 0.50.

The cornflakes offered by “GoodMills Bulgaria” feature added multivitamins and iron, making them wholesome and healthy food of the category “cereals for direct consumption”.
Every bowl of cornflakes can be prepared quickly and is rich in nutrients, which are easily absorbed and digested by the body and provide energy and tone. In combination with milk, fruit juices, nectars etc., it is a favourite breakfast for teenagers and adults. For a better taste you could add dried fruits, seeds and kernels.
This products are widely used in the culinary art for the preparation of creams, sweetmeats and to bread brined cheese, yellow cheese and various kinds of meat and fish.
GMO-free
In 1 kg and 3 kg pack sizes.