For centuries, the Mezőföld has been one of Hungary's most fertile grain-producing regions. On our estate, seed cultivation has a long-standing tradition — 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 is what makes our homegrown, carefully controlled grainsespecially valuable.

To maintain quality from seed to flour, we have returned to traditional milling methods and established a small-scale, stone-grinding mill. 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.