Frequently asked questions about our products
1. Specifications (about flour, quality, analysis, mill)
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Does your flour contain "ash"?
Yes – any flour contains "ash" (meaning mineral residue). At Biruința Olteniei, the PREMIUM white flour is Type 650. According to the Romanian standard for wheat flour, Type 650 means an ash content of max. 0.65% (reported to dry matter).
What does Type 650 flour mean?
Type 650 is a classification of wheat flour based on the ash (mineral) content. For Type 650, the limit is a maximum of 0.65% ash (reported to dry matter).
What is the protein percentage of your flour?
- PREMIUM white wheat flour (Type 650): 15% protein
- Whole wheat flour: 13.8% protein
- Whole rye flour: 13% protein
Why is the protein percentage in flour relevant and what does it indicate?
The protein percentage roughly shows you how well the dough can "bind." More protein usually means a more elastic and stable dough, good for bread, pizza, or sweet bread (cozonac). However, the type of wheat and how you work the dough also matter; it is not the only criterion.
Does the grain used at the Biruința Olteniei mill contain pesticides?
For wheat and rye samples from 2025, the result for pesticide residues is < LOQ (below the limit of quantification of 0.01 mg/kg) for all tested substances. Essentially, the grain is clean and complies with all food safety regulations.
What does < LOQ mean in lab analysis?
It means "below the limit of quantification" – meaning it was analyzed, but the value is so low that it is below the threshold at which the laboratory can measure it precisely.
What are the products from Biruința Olteniei?
In our range you can find: PREMIUM white flour, whole wheat flour, whole rye flour, whole wheat bran, and bundles (wheat/rye combinations).
Do you also have bran? What is it good for?
Yes, we have whole wheat bran. You can use it in bread (in small amounts), granola, yogurt, or for extra fiber in recipes.
Where is your mill located?
The Biruința Olteniei Agricultural Cooperative mill is in Dobrun, Ulmet village, Olt county.
How should I store the flour to prevent odors/moisture?
In a closed container (box/jar), in a dry and cool place. Ideally, it should not be kept near strong spices or in moisture.
What is the shelf life of the flour?
You can find the exact expiration date on the packaging. Practical recommendation: after opening, keep it tightly sealed.
2. Shipping / ordering / payment / availability
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Where can we find Biruința Olteniei flour?
Online, on our website: biruintaolteniei.ro – direct order.
In Bucharest: Băcănia Veche.
In which grocery stores and shops across the country can you be found?
Currently, we are available in Băcănia Veche (Bucharest).
Do you offer nationwide delivery in Romania?
Yes, we deliver across the whole country of Romania.
How long does it take for the flour order to arrive?
According to the shipping policy, the order arrives in approximately 3 days (after order confirmation and depending on stock availability).
Can I pay by card when placing an order?
Yes. You can pay by card using the usual methods (Visa/Mastercard, etc.).
Can I pay cash on delivery when ordering from the website?
Yes. We also have a cash on delivery option.
What should I do if my package arrived damaged?
Short: "Message us with photos and we'll solve it."
I want to place an order, but I'm having trouble ordering online. What should I do?
We can help you place your order over the phone. Please contact us at 0778 748 196, Monday to Friday, between 09:00 and 16:00.
3. Products and recommendations (sweet bread, pizza, sweets, pasta)
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I want to bake cozonaci. Which flour do you recommend?
For cozonaci, we recommend the PREMIUM White Wheat Flour (5 kg / 15 kg). It is suitable for cozonaci, fine doughs, and pastry products.
I want to make pizza. Which flour do you recommend?
For classic/white pizza: PREMIUM White Wheat Flour (13% protein). For a pizza with a more rustic flavor: we recommend Whole Wheat Flour.
Is your flour good for pasta (noodles)?
Yes. You can use both the Whole Wheat Flour and the Type 650 (PREMIUM White Wheat Flour) for homemade noodles/pasta. (If you want "yellower" noodles, you can add more eggs or mix in a small amount of whole wheat flour.)
Which flour do you recommend for crepes and pancakes?
For crepes and pancakes, you can use Type 650 (PREMIUM White Wheat Flour). If you want a more "cereal-like" taste (like in the old days), you can make a blend: 50% whole wheat flour + 50% Type 650.
Which flour do you recommend for pies, sponge cake, and sponge biscuit?
PREMIUM White Wheat Flour, type 650, is fine for most homemade doughs. For a very delicate sponge cake, the technique (correctly beaten eggs) matters just as much as the flour.
4. Bread (homemade bread, sourdough, whole wheat, rye) + frequently asked questions
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Which flour do you recommend for homemade bread?
We recommend whole wheat flour and whole rye flour.
Which flour do you recommend for sourdough bread?
We recommend whole wheat flour and whole rye flour, especially for sourdough.
Is the flour suitable for sourdough?
Yes. It works very well for sourdough too, especially if you are patient with the fermentation times and hydration (particularly with the whole wheat).
Can I make 100% whole wheat bread with your flour?
Yes, most of our customers use whole wheat flour for bread. It helps a lot to use higher hydration, autolysis, and a longer fermentation.
What is whole rye flour good for?
Our customers mainly order it for bread and pizza. It's excellent for breads with an intense aroma, crackers, and flatbreads. It is also great when mixed with wheat (for example, a 10–30% rye ratio) to add extra flavor and keep the crumb moist.
Do you have a recipe for rye flour?
Yes. Any classic rye recipe (available on the internet) is also suitable for our whole rye flour.
What is the difference between white flour and whole wheat flour?
Whole wheat flour includes both the bran and the germ, so it has a "fuller" taste and usually requires more water and hydration time.
Why does whole wheat flour require more water?
Because the bran absorbs a lot of water. Therefore, the dough needs higher hydration and resting time (autolysis / breaks between kneads).
What is autolysis and why does it matter for whole wheat flour?
Autolysis (in baking) is the resting period where you mix only the flour and water, leaving them for 20–60 minutes before adding salt and yeast/sourdough starter. It helps with hydration and the development of the dough's structure. When using whole wheat flour, autolysis (and hydration time in general) is essential because the bran "steals" water. This rest allows the dough to stabilize and ensures the flour is fully hydrated before the fermentation process begins.
What are the causes for bread dough not rising (and what can you do)?
If you use a whole wheat flour like ours, it's important to know that our flour contains no improvers or additives. This means it may require better kneading and proofing times compared to "chemically assisted" industrial flours.
Practical Recommendations (General):
Check your leavening agent: Ensure your yeast or sourdough starter is active and verify the proofing temperature.
Increase hydration: Slightly increase the amount of water (especially when using whole wheat or rye).
Extend fermentation: Allow more time for both the bulk fermentation and the final proofing.
Need help? If you need specific assistance, we provide a contact number for orders or unexpected situations on our product pages.
Why is my dough too sticky with whole wheat flour?
It's normal for it to be stickier at the beginning. The following help a lot: autolysis, taking breaks between folds, and avoiding adding too much flour to the work surface (it's better to work with dampened hands).
Why does rye bread turn out "gummy" in the middle?
Rye behaves differently than white wheat (less gluten). Usually, the following help: a lower percentage of rye in the mix, sufficient baking, and complete cooling before slicing.
Can I combine Type 650 with whole wheat? In what proportions?
Yes. A simple and very common combination for bread is 30% whole wheat flour and 70% Type 650 white flour. Slightly increase the water as you increase the percentage of whole wheat.
5. Bread and diabetes
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Which bread is more suitable for diabetes: white or whole wheat?
In general, whole wheat bread (with more fibers) can have a milder impact than white bread, but the portion size, the recipe, and what you eat it with matter a lot. If you have diabetes, it is best to adjust your consumption together with your doctor or dietitian.
Does whole wheat flour have a lower glycemic index?
Usually, whole grain products can have a slower glycemic response compared to those made from white flour due to the fiber content. However, the glycemic index of bread also depends on the process (sourdough vs. yeast), hydration, fermentation, and baking.
Is sourdough bread better for blood sugar?
For some people, sourdough bread (longer fermentation) can be better tolerated than quick-rising bread, but the reaction differs from person to person. The quantity consumed remains important.
Is rye a good option for bread?
Rye has an intense flavor and, in general, rye breads are "denser." Many choose to add 10–30% rye to a wheat mix for flavor and texture. (For personalized recommendations, especially regarding diabetes, it is best to discuss with a specialist.)
Does whole wheat bread mean "sugar-free" or "low carb"?
No. It is still bread, so it has carbohydrates. The difference is that whole grain usually provides more fiber.
What matters most for blood sugar when eating bread?
As a rule: the portion size, the type of bread (whole wheat/sourdough), the combination on your plate (with proteins/fats/fiber), and the time of day. If you are monitoring your blood sugar, the most useful thing is to test how you personally react to different types.
