For centuries, the Mezőföld has been one of the most fertile grain-producing regions of Hungary. Seed cultivation has a long tradition on our estate — we still use specialized cleaning equipment, such as sieves and separators, to select only the finest and healthiest grains.

It is no coincidence that our wheat varieties are consistently of premium quality: their high protein content and balanced composition make them ideal as the base for the finest bread flours.

Today's industrial flours are often produced with additives, and refined white flours lack many of the valuable components of the grain. In contrast, wholemeal, additive-free flour retains the bran and germ, along with their minerals, vitamins, and fibres — all essential nutrients for the human body.

However, mould toxins and pesticide residues can accumulate in the outer layers of the grain, which means that truly healthy wholemeal flour can only be produced when the entire lifecycle of the wheat is carefully monitored — a process that begins with seed cultivation itself.

This balance between nutrient preservation and safety makes our home-grown, carefully controlled grains especially valuable.

To maintain quality from seed to flour, we returned to traditional methods and put a small, stone-grinding mill into operation. This artisan-built machine, made from high-quality natural materials, is equipped with hand-carved, certified millstones whose exceptional hardness ensures both longevity and a fine, gentle grinding process.