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TRNULJA

ORGANIC COLD-PRESSED OILS

ORGANIC FLOURS

ORGANIC BREAD, FLAT CAKES AND BISCUITS

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THE GOOD TRNJULCICA - FLOURS FROM THE COUNTRY ESTATE TRNULJA

We cultivate a number of grains in the vast fields of the country estate Trnulja, which are used to produce a variety of organic white and wholemeal flours. All of them provide a cook with a myriad of culinary possibilities and baking challenges... Nevertheless, with a few skills anyone can make their own home-made pasta, bread or pastry to treat their nearest and dearest. In the last few years, dishes with grains have enjoyed a lot of spotlight from the promoters of healthy nutrition. All of the flours produced from grains grown at the country estate Trnulja are certified organic, dried in cold air and milled with a millstone.



Organic cornflour

Corn flour has a high starch content. It contains protein which, in terms of essential amino acid content, supplements protein from milk, meat and buckwheat. It contains several B vitamins, vitamin E and other nutrients. What is more, it is an important source of quality fats, calcium, magnesium, phosphorus, iron and zinc. Since a cornflour does not contain gluten, it is suitable for people with gluten sensitivity or coeliac disease.

Cornmeal is used to prepare a traditional Slovenian dish called žganci (polenta). In combination with milk or other dairy foodstuffs or meat, it presents a meal with a balanced ratio of amino acids.
Being naturally sweet, cornflour is used to bake delicious flat cakes, bread and biscuits.



Organic wheat flour

Wheat flour is the most commonly used flour in the majority of households. Because the quality of wheat and the milling process greatly influence the quality of flour, we can assure you that our organic wheat flour is of superb quality. Our wheat is grown organically, the wheat berries are milled smooth and the flour is sifted.
Because wheat flour contains gluten, it is not suitable for people with gluten sensitivity or coeliac disease.
Wheat flour can be used on its own or added to other types of flour. It is especially suitable for baking bread, fine pastry and cakes. Wheat flour is indispensable for thickening sauces (the famous béchamel sauce in particular).



Organic hemp flour

The nutritious hemp flour is perfect for baking and cooking, giving the dishes a pleasant nutty flavour. It does not contain gluten. Substitute 8 to 10% of your usual flour with hemp flour and bake as you normally would. Hemp flour is a healthy and delicious alternative to other flours when it comes to thickening soups and sauces.



Organic soy flour

Soy flour has a high content of quality protein and amino acid lysine. You can use soy flour on its own, or mix it with other types of flour. It is popular in vegetarian nutrition, because it creates protein-rich dishes. Soy flour contains 45% of protein and 20% of fat. Nutritionally, it is very different from wheat flour, because it contains more protein and minerals. However, it does not contain enough carbohydrates and, as a result, it does not bind the dough well.
If you want to bake a delicious soy bread or soy bread, it is essential you add some wheat flour to it. With soy flour, you have to bake at slightly lower temperatures, because the dough tends to brown more quickly. Because soy bread absorbs a lot of moisture, it remains fresh for longer and can be used for several days.



Organic buckwheat flour

Since buckwheat flour does not contain gluten, it is very suitable for people with gluten sensitivity or coeliac disease. Rich in nutrients, buckwheat flour has a very pleasant, sweet and nutty taste. Buckwheat is rich in fibre, protein, niacin, essential amino acids and Vitamin D. In addition, it is an excellent source of potassium, phosphorus, iron and calcium. Since buckwheat contains all essential If you are amino acids, it is considered one of the best plant sources or protein.

Buckwheat is loved in many parts of the world - in Japan and Italy it is used to prepare buckwheat pasta, while in France savoury buckwheat crêpes and buckwheat pies are made from it. In Slovenia, buckwheat flour is used to make hearty dishes like ajdovi žganci (a kind of porridge), ajdovi krapci (a kind of mezzaluna pasta), ajdovi štruklji (boiled roulades), sponge cakes and other sweet and savoury delights. If you do not have gluten sensitivity, it is recommended you mix buckwheat flour with wheat flour to improve the taste of the dishes and enjoy an even better combination of nutrients. For buckwheat read, you should use up to 50 per cent of buckwheat flour, the rest should be wheat flour. People with gluten sensitivity or coeliac disease should mix buckwheat flour with rice flour or cornflour.



Organic triticale flour

Triticale is a hybrid of wheat and rye. However, triticale has a higher percentage of protein than wheat and contains less gluten. Triticale is mostly used as a feed grain, but it is becoming increasingly popular in baking as well, in combination with wheat.



Organic barley flour

Barley has a number of health promoting properties. As little as 5 grams of barley contain up to eleven times more calcium than cow's milk and seven times more vitamin C than an orange. Although it seems barley has all but disappeared from our plates, its exceptional nutritional properties should persuade us to use it more often.
Barley flour is used to bake barley bread, which is very interesting. It is hard, dense, crumbly and sweet. You may add a small quantity of wheat flour to barley flour and bake a darker bread with a special taste.



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LOCATION
COUNTRY ESTATE TRNULJA
N 46° 00' 00'', E 14° 28' 41''

Crna vas 265
1000 Ljubljana
Slovenia


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OPENING HOURS

MONDAY - THURSDAY
please arrange your visit in advance (groups only)


FRIDAY, SATURDAY AND SUNDAY
12.00-18.00 (bookings obligatory)





GROUPS
Please arrange your visit in advance.
CONTACT
TELEPHONE / FAX:
+386 1 4271 903

MOBILE:
+386 41 610 522 (for booking and reservations)
+386 41 622 062 (for the products we sell)

E-MAIL:
info@trnulja.com



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