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

GI-48 (Multigrain bread with glycemic index 48)

The GI-48 bread has a glycemic index of 48, contains 7 grains, among them hemp, chia and quinoa and is very tasty. Glycemic index is a measure of the rate of increase of blood sugar levels after eating foods containing carbohydrates. According to the Harvard Medical School, foods with a glycemic index below 55 are […]

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 […]

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 […]

Carob

Carob flour products contain a certain percentage of carob flour. Carob is a food rich in nutrients and is what preserved St. John the Baptist during his wandering in the desert as well as much of the Greek population during the World War II. Carob flour is an ideal substitute for cocoa and chocolate. Also […]

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 […]

Buckwheat

Buckwheat belongs to the so-called pseudo-cereals, while it has prevailed to be called “black wheat”. Its fruits are a very nutritious food for humans and have a high nutritional value. It is rich in magnesium, iron, vitamins thiamine (B1), riboflavin (B2), niacin (B3) and pyridoxine (B6). It is a very good source of starch, and […]

Kamut

Kamut is an ancient seed with excellent nutritional characteristics, suitable for people with an active lifestyle. Khorasan wheat is an ancient cereal originating from Mesopotamia and Egypt, which has survived to the present day. Its seed, also known as Kamut, is an excellent source of protein, fiber, zinc, phosphorus, magnesium, vitamin B1 (thiamine) and vitamin […]

Quinoa

It is believed that Quinoa was ﬁrst cultivated around 5000 years ago at Lake Titicaca which borders Peru and Bolivia. Incas, referred to quinoa as ‘chisaya mama’, or the mother of all grains. Quinoa is a complete protein, one of the only plant foods oﬀering all nine of the essential amino acids the human body […]

Teff

Teff has been grown in Africa for centuries and thrives in Ethiopia and Eritrea. Teff is used to make different kinds of injera, a leavened flatbread eaten with most meals in Ethiopia. It is a staple of Ethiopia’s diet and accounts for about two thirds of its daily protein intake. Teff differs from other seeds […]