Mills - Import export

Pepper is the king of spices. The first mention of pepper is found in Indian literature written in Sanskrit more than 3,000 years ago. Ingredients Black pepper Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutrition value on 100 gr. Proteins (g / 100g)… 38,3 Fats (g / 100g)… 3,3 Carbohydrates (g / 100g)… 11,0 Energy value (kcal / 100g)… 255

Four types of peppers, which have merged into one mixture, are an addition to many dishes. Each of the peppers plays a role and clearly shows its qualities. The main flavor of this seasoning is given by pink pepper. Notes of pungency and pungency add seasoning to black and white peppercorns. Thus, the spicy mixture has two levels of severity: the first, saturated - this is the merit of black pepper, and the second, more delicate - white. And finally, the last component of 4 pepper seasoning is green pepper. The hue that he shares with the mixture blends perfectly with marinades and sauces. Ingredients Black peas, green peas, white peas, pink peas. Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutrition value on 100 gr. Proteins (g / 100g)… 34 Fats (g / 100g)… 2,5 Carbohydrates (g / 100g)… 8,5 Energy value (kcal / 100g)… 190

Capsicum is very widely used throughout the world as an independent spice that gives food a bright red accent and a certain pungency, and goes well with many dishes. Varieties of capsicum bright red and strong hotness are usually called "chili". Spicy chili seasoning - a bright universal decoration before serving or the finishing touch right in the plate for the fire borsch, fried beef steak, poultry, fish and vegetables. Ingredients Chili flakes, sea salt Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutrition value on 100 gr. Proteins (g / 100g)… 8,9 Fats (g / 100g)… 0,19 Carbohydrates (g / 100g)… 1,88 Energy value (kcal / 100g)… 38

In the East, a meal without a zira is considered inferior, since cumin makes it easier to digest heavy food and makes familiar dishes, and especially pilaf, more delicious. Ingredients Zira (Cumin Seeds) Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutrition value on 100 gr. Proteins (g / 100g)… 44,0 Fats (g / 100g)… 22,0 Carbohydrates (g / 100g)… 18,0 Energy value (kcal / 100g)… 375

Curry is a turmeric based spice mix. It is of Indian origin, and is now popular throughout the world. Ingredients Fenugreek seeds, paprika, mustard seeds, coriander, cumin seeds (zira), black pepper, turmeric. Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutrition value on 100 gr. Proteins (g / 100g)… 41,0 Fats (g / 100g)… 11,0 Carbohydrates (g / 100g)… 18,0 Energy value (kcal / 100g)… 340

Seasoning for fish dishes includes a mixture of spicy aromatic herbs and spices. It is perfect for cooking both sea and river fish. Ingredients Sea salt, dried garlic, lemon peel, black peppercorns, ginger, dried onions, coriander, dill seeds, mustard, dried parsley, dried mint. Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutrition value on 100 gr. Proteins (g / 100g)… 26,0 Fats (g / 100g)… 2,0 Carbohydrates (g / 100g)… 4,5 Energy value (kcal / 100g)… 140

A bouquet of fragrant herbs and spices that make up the seasoning for salads will make the salad more piquant and fragrant. Ingredients Sea salt, dried tomatoes, dried garlic, dried onions, hot chili peppers, rosemary, thyme, savory, basil, lovage, tarragon Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutrition value on 100 gr. Proteins (g / 100g)… 23,0 Fats (g / 100g)… 2,0 Carbohydrates (g / 100g)… 6,0 Energy value (kcal / 100g)… 130

Italian herbs - an extremely well-composed bouquet of herbs with the addition of pink peas and sea salt. It is difficult to find a dish in which Italian herbs could not be used: broths and sauces, meat of all sorts, pastries, fish dishes, of course, lasagna and pizza, many salads. Ingredients Sea salt, rosemary, peppercorns, thyme, basil, savory, paprika, tarragon. Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutrition value on 100 gr. Proteins (g / 100g)… 10 Fats (g / 100g)… 2,0 Carbohydrates (g / 100g)… 2,5 Energy value (kcal / 100g)… 70

French herbs collected in the southern regions of France and fragrant spices make this seasoning an excellent addition to meat dishes and vegetable salads. Ingredients Sea salt, rosemary, thyme, dried paprika, parsley, turmeric slices, fenugreek, basil, savory, tarragon. Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutrition value on 100 gr. Proteins (g / 100g)… 19 Fats (g / 100g)… 3,5 Carbohydrates (g / 100g)… 5,5 Energy value (kcal / 100g)…130

The tradition of extracting salt from the sea is quite ancient and has more than 4000 years. It is believed that the inhabitants of East Asia (India, Japan, China) and the Mediterranean (Italy, France, Spain) became the first to evaporate salt. "Digestion" of sea water is characteristic of countries with colder climates, for example, England. Ingredients Sea salt. Use for Use for the preparation of salads, appetizers, soups, second lunch dishes.

Sea salt supplemented with fragrant dried garlic Ingredients Dried garlic (granules), sea salt Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutrition value on 100 gr. Proteins (g / 100g)… 9,5 Fats (g / 100g)… 0,0 Carbohydrates (g / 100g)… 3,0 Energy value (kcal / 100g)… 50

Garlic is known and loved for its burning taste and strong smell by cooks from all over the world. In cooking, the ground and underground parts of garlic are used both in fresh and dried form for addition to salads, first and second courses, marinades and pickles. Almost any dish is seasoned with this spice, with the exception of desserts. Garlic does not go well with fish, but is magnificent with seafood and is especially bright in its smell and taste in harmony with lamb. Ingredients Dried garlic Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutrition value on 100 gr. Proteins (g / 100g)… 67,4 Fats (g / 100g)… 0,13 Carbohydrates (g / 100g)… 5,33 Energy value (kcal / 100g)… 327

Spelt semolina is spelt grits, ranging in size from 300 to 800 microns (the size of semolina). Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Rice semolina is rice grits, ranging in size from 300 to 800 microns (the size of semolina). Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Oat grits is spelt grits, ranging in size from 300 to 800 microns (the size of semolina). Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Buckwheat semolina is buckwheat grits, ranging in size from 300 to 800 microns (the size of semolina). Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

This mixture makes it quick and easy to cook wheat pancakes. You need only mix the flour with water. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Potato starch is used in the production of various products, such as noodles, jellies, potato chips, sausages, confectionery, instant soups, sauces and ketchups. Adding potato starch into dough allows it to retain moisture longer and makes the structure softer. Milling with stones allows us to preserve the natural balanced composition of grains, which makes it possible to lower a glycemic index an important indicator for those who care about their health.

Corn semolina is corn grits, ranging in size from 300 to 800 microns (the size of semolina). Milling with stones allows us to preserve the natural balanced composition of grains, which makes it possible to lower a glycemic index an important indicator for those who care about their health.

Spelt is one of the oldest and stiffest varieties of wheat. It was called the "black caviar of grains" for its popularity and unique properties. Spelt flour contains twice as much protein as the usual wheat. Due to this, spelt bread is particularly nutritious. Milling with stones allows us to preserve the natural balanced composition of grains, which makes it possible to lower a glycemic index an important indicator for those who care about their health.

Oat flour is a good choice for baking. The most popular dishes are oatmeal cookies and pancakes. Nutritionists believe that oats are healthier than other grains. When oat flour is added to bakery products, they become more fluffy and crumbly, so this flour can serve as a substitute for wheat flour. Milling with stones allows us to preserve the natural balanced composition of grains, which makes it possible to lower a glycemic index an important indicator for those who care about their health.

Rice flour is mainly used for making pancakes, dough for dumplings, rolls, funchose and other baked goods. Rice flour is the leader among cereal flour in the biological value of protein and starch content. Milling with stones allows us to preserve the natural balanced composition of grains, which makes it possible to lower a glycemic index an important indicator for those who care about their health.

Buckwheat semolina is buckwheat grits, ranging in size from 300 to 800 microns (the size of semolina). Milling with stones allows us to preserve the natural balanced composition of grains, which makes it possible to lower a glycemic index an important indicator for those who care about their health.

Partially fat-free peanut flour, a healthy dietary product, is a rich source of vegetable fiber, protein, zinc, phosphorus and vitamin B complex. It does not contain gluten. Being rich in essential amino acids, peanut flour is not inferior to most varieties of meat, chicken eggs and milk cream in terms of its nutritional and energy value. Peanut flour is rich in vitamins A, E and D, iodine, phosphorus, calcium and zinc that are necessary for the full development of a growing child's body; it is not inferior to the most types of meat, chicken eggs and milk toppings. Peanut flour has been recently used in the diet of baby food with an increasing frequency. Peanut flour also contains a vitamin B complex (B1, B2, B3, B4, B5, B8, B9), which is actively involved in carbohydrate, protein, water-salt and lipid metabolism.

Sesame flour contains a lot of useful substances for the body. It is a source of vitamins E, A, T, B (B1, B2, B3, B5, B6, B9), macro- and microelements such as calcium, zinc, phosphorus, iron, magnesium, selenium. Zinc is essential for the proper functioning of the brain and the musculoskeletal system, male and female reproductive systems, for the full evolution of child in the womb, and for the growth and health of hair. It is rich in omega-3 and omega-6 polyunsaturated fatty acids (PUFA).

The body of the mill is made of polypropylene while the mechanism is made of POM. Materials, used for manufacturing of the mill, are non-reactive and food-grade. The setting crown has diameter of 35 mm and is made for latching. The mill is not intended for repeated use after capping. Container for spices and seasonings is made of glass.

The grinder is made of non-reactive and durable PC plastic that comes in six transparent colours: transparent, black, red, green, yellow and blue. Screw closure fits wih a bericap 38 mm glass container and good for spices, seasonings and herbs.

The grinder is made of non-reactive and durable PC plastic that comes in six transparent colours: transparent, black, red, green, yellow and blue. Screw closure fits wih a bericap 38 mm glass container and good for spices, seasonings and herbs.