Archar Flour Mill

Healthy breadThe essence of healthy well-balanced diet depends on the right combination of the various food groups. Certainly starchy foods such as bread and cereals are a main source of energy for our bodies and form the foundation of our daily diet necessary for a healthy lifestyle.

Flour, the main ingredient of bread is proven to contain great variety of nutritional properties, which might vary depending on the way the grains are milled. Did you know that our flours have no preservatives, artificial coloring or flavoring and contain abundance of vitamins, minerals, fibers, proteins and other nourishing substances?

All of our traditional and special flours are milled with indispensable precision to provide delicious wholesome bread and bread products, fulfilling the constantly changing tastes and preferences of our customers.

Our boutique wholegrain flour range contains even more healthy ingredients found in the whole wheat and rye grains and in the seeds and flakes we carefully add to them.

Some of our flours (such as “Omega+”, “Fitness”, “Healthy”, “Graham” and “Wholegrain Rye-Wheat”) have low-gluten content. We do not use any artificial methods for gluten removal and we mill naturally low-gluten wheat to create these well-balanced and healthy flours.

To find out more about healthy diet and nutrition related to Archar Flour Mill’s products, follow the links below:

Wholegrain benefits

Wholegrain bread

Many of us have heard that eating whole grains could be good for our health but do we really know what whole grains are and how we benefit from them? A grain is considered whole when all its three components are present – the rich in fiber bran, the nutrient germ and the starchy endosperm.

There are many health benefits from eating whole grains as lots of studies indicate and some of those are:

  • Reduced risk of cardiovascular disease, cancer or diabetes.
  • Reduced blood pressure and cholesterol levels.
  • Helps to prevent obesity and contributes to maintain healthy body weight.
  • Rich source of: vitamins B and E, magnesium, iron, fiber etc.

At Archar Flour Mill we use 100% whole wheat and rye grains in our boutique wholegrain flour range, therefore providing all the nutritional goodness and flavor to your bread.

Nutrition Seeds

Seeds are amongst the main natural sources of wholesome nutrients such as proteins, unsaturated fatty acids and variety of vitamins and trace elements. They are tasty, quickly and efficiently absorbed by the human body and have great positive effect on the physical and mental state. Therefore, adding seeds to flour and bread could only be a good thing.

The following seeds can be found in some of our flours and the list will be getting longer with the expansion of our product ranges:
Linseeds/Flax seeds – perhaps the richest plant source of omega fatty acids (especially omega 3) and lignins, contains great variety of soluble and insoluble fiber and essential amino acids.

Oat flakes – great source of vital nutrients such as complex carbohydrates, B vitamins, fiber and minerals.

Healthy Diet Pyramid

The healthy diet pyramid is a great tool reflecting the main dietary recommendations. It represents the main principle of healthy diet by indicating the right proportion of daily food intake from the various food groups.

Healthy Diet Pyramid

Bread and products containing flour lie in the base of the diet pyramid and represent essential part of the daily food consumption. Hence, consuming starchy food is very important and eating wholegrain varieties is highly recommended due to their great beneficial effect. For more information on the healthy diet pyramid and what you should be eating, please visit

Bread Statistics

The nutritional composition of white, brown and wholegrain bread based on 100g of average bread is compared in the table below:


- White Brown Wholegrain
Carbohydrate % 49.3 44.3 41.6
(of which sugars) % 2.6 3 1.8
Protein % 8.4 8.5 9.2
Fat % 1.9 2 2.5
Dietary Fibre % 2.3 4.7 7.1
Calcium mg/kg 1100 1000 540
Iron mg/kg 16 22 27
Thiamin mg/kg 2.1 2.7 3.4


(Source: McCance & Widowson)