Healthy Baking

Mills of Crete, always pioneers in the Research and Development of new flour products, created the “Plato Ygeia” product range that complements the nutritional gaps of the modern lifestyle.

The “Plato Ygeia” line is made up of flour and flour mixtures containing beneficial ingredients necessary to protect the health of people of all ages.

Product Catalogue

Tritordeum

Tritordeum is a new natural cereal born from the combination of durum wheat (Triticum durum) and a wild barley (Hordeum chilense). Tritordeum contains gluten, but its quality is different from wheat, which makes it more digestible. It also contains 10 times more lutein than wheat, an antioxidant beneficial for eye health and skin protection. It […]

LOW GI (Multigrain bread with low glycemic index)

LOW GI Bread has a low glycemic index of 48 *, contains 7 seeds between these hemp, chia and quinoa and is very tasty. The glycemic index is a measure of the increase in blood sugar levels after consumption of carbohydrate-containing foods. Foods with a low glycemic index gradually increase insulin levels and sugar in […]

Triticum Dicoccum (Farro)

Triticum dicoccum is one of the oldest cereals known to man and was a key component of the diet of ancient Greeks. It is considered as one of the healthiest foods because of its high content in fiber and minerals. The glycemic index is lower than common wheat. Moreover, although it contains gluten, its composition […]

Dinkel

Dinkel flour is produced from an ancient wheat variety of excellent quality that belongs to the same family as the common wheat. The particularity lies in the mild taste, high nutritional value and tough outer peel which protects the core, maintaining nutrients. Dinkel is not suitable for people suffering from celiac disease. However some people […]

Multi fit with Chia seeds

Chia plant belongs to the mint family and grows in central and southern Mexico and Guatemala. Aztecs who were consuming chia seeds, considered them as a source of energy and power. During the recent years, chia seeds have been recognized as superfood and they are increasingly spread to the western world. The seeds when mixed […]

With Flaxseed

Flaxseed is a source of omega-3 fatty acids in the form of ALA, which contribute to the maintenance of normal blood cholesterol levels. Moreover, it is an excellent source of fiber and manganese and is rich in folic acid, vitamin B6, magnesium, calcium, phosphorus and copper. Omega-3 fatty acids are polyunsaturated fats that are present […]

With Wheat Germ

The germ is the part of the wheat grain which will germinate and give us the new plant. In a white flour germ is removed entirely, while in whole grain flour is maintained, but is only 2.5% of the seed. Flour with wheat germ contains five times the quantity of germ of a whole grain […]

With reduced Salt content

A diet low in salt, in combination with a healthy diet helps to control the pressure in people with hypertension. Also, in healthy people, can reduce the risk of occurrence in future. The increase in blood pressure is due to the sodium contained in the salt, causing fluid retention, which has the effect of increasing […]

With Iron, Folic acid and B12

Iron contributes to the formation of blood and oxygen transfer in the body. It also helps the normal function of the immune system and contributes to normal cognitive function. Folic acid plays a large role in cell growth and development as well as tissue formation during pregnancy. Vitamin B12 helps in the normal functioning of […]

Organic flour

BIO-Bread baking flour for white bread. BIO-Durum wheat for rustic bread. BIO-Whole grain soft for whole grain bread and bakery products. BIO-Whole grain hard for traditional rusk, rustic bread and whole grain bakery products. BIO-Whole grain rye for rye bread and bakery products. BIO-Whole grain barley for barley cretan rusks, barley bread and bakery products. […]

Gluten free

Gluten is a significant source of protein of many cereal grains such as wheat, barley and rye and can be found in many foods such as bread, pasta, biscuits, cakes, etc. Gluten gives elasticity to dough, helping it rise and keep its shape. Some people are intolerant to gluten due to its malabsorption from the […]