Wholesale flour supplier · Netherlands
Plusimpex B.V. supplies bulk flour from the Netherlands to artisan and industrial bakeries, pasta and pizza producers, biscuit and snack manufacturers and bakery wholesalers across Europe. Bread and all-purpose wheat flour, high-protein and pizza flours, durum semolina, whole-wheat, rye, spelt and specialty flours, plus gluten-free chickpea, rice, corn and nut flours — milled to a fixed protein, ash and falling-number specification, EU- and Halal-compliant, and delivered in 25 kg bags, big bags or bulk tankers from single pallets to annual contracts.
Our flour range
Flour is bought on numbers — protein, ash, W and P/L, falling number, water absorption — because the dough has to behave the same every shift. The six groups below cover what bakeries and manufacturers ask us for most; tell us the product and the process, and we will match the mill and the spec to it.
Type 00, 0, 405, 550 and 812 wheat flours from EU, Turkish and Black-Sea milling wheat. Standard bakery flour 11–12.5% protein for bread, rolls, flatbread, lavash and pide; all-purpose flour for retail packing and food service.
Strong flours 13–15% protein from hard red spring and Manitoba-type wheats for pan bread, burger buns, baguette and frozen dough; W 280–400 pizza and long-fermentation flours; vital wheat gluten for blending.
Fine and coarse durum semolina and re-milled semola rimacinata from Italian, Turkish and Canadian durum for pasta, couscous, bulgur, Altamura-style bread and Middle Eastern sweets (basbousa, halva). Yellow index and gluten quality specified per lot.
Whole-wheat (type 1600 / wholemeal), light and dark rye (997, 1150, 1370), spelt white and wholegrain, emmer and einkorn — roller- or stone-milled for artisan, sourdough and health-bread ranges. Organic (EU) available.
Chickpea (gram / besan), lentil, pea and fava flours; rice, corn (maize, polenta), buckwheat, sorghum, teff and tapioca; blanched almond and hazelnut flour. Produced in gluten-free lines with certificate for free-from bakery, snacks and plant-based.
Low-protein cake and biscuit flour, heat-treated (ready-to-eat safe) flour for no-bake and dusting, malted and toasted wheat flours, pre-gelatinised flours for batters and coatings, and custom blends milled to your recipe.
Quality & specification
A flour is only right if the dough behaves the same on Monday's shift as on Friday's. Before a contract is confirmed we lock the rheology — protein, wet gluten, ash, falling number, W and P/L, water absorption — with your technical sheet, run a bake test on a pre-shipment sample, and document every lot on the certificate of analysis that travels with the goods.
Who we supply
A flatbread bakery, a frozen-dough plant and a biscuit line each need a different flour from the same wheat. These are the four channels we serve most.
Bread, pide, lavash, naan, simit and pastry flours in 25 kg bags with weekly delivery — including the Turkish- and Middle-Eastern-style flours ethnic bakeries across Europe are built on.
High-protein and strong flours to a locked rheology in big bags or bulk tankers for pan bread, buns, baguette and frozen-dough lines — with annual contracts and fixed call-offs.
Durum semolina for pasta and couscous, W-specified pizza flours, and biscuit, cracker and pre-gelatinised flours for extruded and coated snacks.
Mixed-pallet and container programmes for bakery wholesalers and cash-and-carry, plus 1–5 kg retail flour under your label for supermarkets and ethnic retail.
Sourcing & milling
We work with audited mills in the Netherlands, Germany, Belgium, Italy, Türkiye and Kazakhstan, matching each flour to the wheat and the mill that produces it best — Turkish and Black-Sea wheat for flatbread flours, EU and North American wheat for strong flours, Italian and Turkish durum for semolina. Everything is consolidated through the Port of Rotterdam or shipped directly by truck from EU mills.
Read more about how we work with buyers, or see our buyer guides on flour specification, storage and import rules.
Buyer questions
One pallet (typically 1,000 kg in 25 kg bags) per flour type from Rotterdam stock, which can be combined with other Plusimpex products. For direct mill programmes, a full truck (24 t) or container; bulk tanker deliveries start at around 25 t.
Flatbreads such as pide, lavash and naan generally use a type 550–650 flour at 11–12% protein with moderate strength; pizza needs W 280–350 for short fermentation and W 350–400 for long fermentation. Send us your process and we will recommend a spec and provide a sample for a bake test.
Yes. Send us the current specification or a sample; we analyse protein, ash, falling number, W / P/L and absorption, match it at a partner mill and confirm with a bake test on a pre-shipment sample before the first delivery.
Yes. EU-certified organic wheat, rye and spelt flours; Halal certification on the full wheat range; and certified gluten-free chickpea, rice, corn, buckwheat and nut flours from dedicated lines. Certified minimums and lead times differ, so let us know early in the enquiry.
Stored dry (below 65% RH), cool (below 20 °C), off the floor and away from odours and pests, white wheat flour keeps 9–12 months and semolina 12 months. Whole-wheat, rye, spelt and nut flours contain more oil and are best used within 4–6 months. See our storage guides.
Yes — bagged flour throughout the EU, the UK and Scandinavia by truck, and by container to the Middle East and West Africa. Bulk tanker deliveries are available in the Benelux and western Germany. Quotes are given on your preferred Incoterm under DAP or DDP.
Start a programme
Product, protein and rheology targets, volume per month and delivery format — that is all we need to come back with a matched spec, a sample for bake testing and a firm price within one business day.