Zitopromet

The flour produced in our mills is well known and acclaimed both on the home and foreign market. Sentella from Senta has a vast and rich assortment of various types of flour which satisfy the needs of the consumers, and at the same time satisfy the needs of the baking, pastry and confectionery industry. 

With our mill for semi-high milling which has the capacity of producing 250 tons of processed and milled wheat we are able to satisfy our customers’ various needs for quality and quantity. Through the production process in our mill which includes milling/grinding and fractionation, we currently produce 12 different milling products which we can deliver in 7 different packaging sizes.

WHEAT SEMOLINA T-400

The Sentella Wheat Semolina is ideal for preparing various purees for babies, making puddings and cake creams, for soup dumplings etc.

PŠENIČNA KRUPICA T-400 ZA PROIZVODNJU TESTENINE

Ovaj proizvod mlina je osnovna sirovina za proizvodnju svih Sentella testenina. Kvalitet naših testenina u velikoj meri možemo zahvaliti kvalitetu pšenične krupice koja se proizvodi u našem mlinu.

WHEAT GRITS T-400 FOR PASTA PRODUCTION

This milling product is the main ingredient in the production of all Sentella pasta. The quality of our products is a result of the high quality wheat grits produced in our mill

SPECIFIC PURPOSE FLOUR T-400 ROUGH

This flour has light yellowish colour and rough granulation (the larger flour grains can be felt when touching the flour with your fingers). This type of flour is produced by grinding wheat grits. The dough made from this flour is elastic, does not split and is very soft. It is recommended for preparing biscuit dough, cakes, various Linzer cakes, tea cakes, that is to say for those delicacies that require baking powder for the dough to rise.

SPECIFIC PURPOSE FLOUR T-400 SMOOTH

The characteristics of this flour are a distinct white colour and fine granulation (soft feel under your fingers) since it contains only the grain kernel. Dough made from this flour has an exceptionally fine structure. We recommend it for preparing rolls, pancakes, pastries from finalized fermented dough like doughnuts, fritters, rolls and similar where yeast is used for making the dough rise and, at the same time, when extremely white colour is expected. It can be used for preparing home-made pasta as well.

WHEAT FLOUR T-500

This flour is of white colour which is slightly darker than the colour of the Specific purpose flour T-400 Soft since it contains flour from areas closer to the bran of the wheat grain. It is of a higher nutritional value since it consists of more mineral matter, fat and proteins. The dough made from this flour has slightly coarse structure. It is intended mostly for making white bread but we also recommend it for home-made pastry, pizza, rolls, and strudels and in all recipes which use yeast as a means for making the dough rise. It can be used in sauces and gravies as thickener.

WHEAT FLOUR T-850

It is known as Half-white flour as well. It contains a larger amount of mineral matter, fat, proteins, vitamins and cellulose fibre which makes it nutritionally more valuable than the white flour. Used for making half-white bread and pastry.

SPECIFIC PURPOSE FLOUR FOR COMMON PEOPLE BREAD

This flour is specifically recommended for preparing half-white, or so called Common people bread and for preparing special types of bread rolls which are very popular and which require darker types of flour. A demand for this type of flour exists in the confectionery industry as well.

SPECIFIC PURPOSE FLOUR FOR THE CONFECTIONERY INDUSTRY

For confectionery industry products we offer two types of flour:

• T-500 soft or powder flour
• T-500 rough

T-500 SOFT

This flour is used in the confectionery industry for making waffles. It is distinguished by its white colour and fine granulation (maximum 5% over 150 μm) which increases water absorption due to larger specific size of the particles; the dough made from this flour has smooth texture thus making products of appropriate quality.

T-500 ROUGH

It is intended for the confectionery industry for preparing hard cookies, tea cakes, rolls, sweet rolls and biscuits. Its rough granulation (minimum 20% above 150 µm) results in reduced water absorption thus creating a finished product of appropriate quality.

WHEAT MIDDLINGS FOR LIVESTOCK

It is a by-product during the flour production process. It contains minimum 12% of proteins, 30% of starch while the content of cellulose is 8% maximum. It can be used directly for feeding cattle or for preparing various types of concentrates for livestock since it is a great basis for complex mashes and fodder.

WHEAT GERM FOR LIVESTOCK

We get this product by separating the wheat germ from the cleansed wheat during the flour production process. It consists mostly of germ, along with some flour and bran. It contains 20% of proteins minimum, while the cellulose content is 4 % maximum. Convenient for preparing various types of feed concentrates for livestock, it can be used directly for feeding animals.

WHEAT BRAN

It is a by-product during the flour production process. It is rich in ballast matter and has a high swelling power. Bran has found its way to the baking industry and is used to enrich bread and rolls, but is also used as animal feed.