Flour SOFIAMEL for Fillo Pies (za banitsa) 1kg

High-protein flour engineered for banitsa — SofiaMel’s specialist fillo flour from GoodMills Bulgaria EOOD, produced specifically for the tensibility and elasticity that rolled phyllo dough demands. This is not all-purpose flour with a different label. It is a distinct product for a distinct skill: stretching dough paper-thin without it tearing.

Making banitsa kori — the hand-rolled phyllo sheets at the heart of Bulgarian banitsa — requires a flour that behaves differently from general-purpose white flour. The dough must stretch far and evenly, resist tearing under the rolling pin and the baker’s hands, and hold its shape as it is lifted and layered. These properties depend on two specific gluten qualities: tensibility (how far the dough extends before breaking) and elasticity (the spring-back resistance that keeps the sheet stable). Standard Type 500 flour has adequate gluten for bread and pastry but is not optimized for either. SofiaMel’s banitsa flour is: GoodMills Bulgaria EOOD produces it from special high-quality wheat selected specifically for these dough qualities, confirmed on their own product description.

The difference in practice is tangible. A dough made with this flour rolls thinner, holds together longer under stretch, and produces kori with a characteristic texture — slightly translucent at the thinnest points — that general-purpose flour cannot reliably deliver. For diaspora bakers who grew up watching their grandmothers roll paper-thin kori and want to replicate that result in an American kitchen, this is the flour that makes it possible.

How to Use It

For banitsa kori: combine flour with warm water, a little sunflower oil, salt, and optionally a splash of vinegar (which relaxes the gluten further and aids extensibility). Knead to a smooth, medium-firm dough — not too soft or it will stick, not too stiff or it will resist rolling. Rest covered for at least 30 minutes to allow the gluten to relax fully. Divide into balls and roll each as thin as possible on a floured surface, then transfer to a lightly oiled cloth and stretch further by hand until translucent. Layer with filling (sirene and egg is the classic), roll or fold, and bake until golden. For borek and burek: the same dough works identically — the flour’s extensibility handles the larger, thinner sheets that borek requires. This flour can also be used as a direct substitute for Type 500 in bread and general baking, though the higher protein may produce a slightly chewier crumb.

What Makes It Special

SofiaMel’s banitsa flour is the only product in the Malincho flour range that is specifically formulated and certified by its manufacturer for phyllo-style dough work. GoodMills Bulgaria EOOD — operating the most modern mill on the Balkans — does not produce this flour as a marketing variant of their Type 500. It is milled from different wheat, to different protein and gluten specifications, tested in their own bakery laboratory, and sold explicitly for banitsa and borek. If you are making kori from scratch, this is the flour the recipe assumes you are using.

Quick Facts

✓  Type: High-protein specialist wheat flour for banitsa / fillo dough
✓  Key properties: High tensibility and elasticity — engineered for thin-rolled phyllo
✓  Protein content: [CONFIRM FROM PACKAGING — add % before publishing]
✓  Net weight: 1kg
✓  Allergen: Contains gluten (wheat)
✓  Brand: SofiaMel
✓  Manufacturer: GoodMills Bulgaria EOOD, Sofia
✓  Country of Manufacture: Bulgaria (imported)
✓  UPC: 3800019102330
✓  SKU: SP73

Bulgarian Serving Tip

The standard Bulgarian banitsa filling is simple and unimprovable: crumble Bulgarian sirene generously into beaten eggs, mix well, and use this as the filling for your kori. The saltiness and tang of the white cheese combined with the richness of the egg sets to a firm, savory, slightly creamy layer inside the pastry. For a richer result, add a tablespoon of yogurt to the filling mixture. Brush each layer of rolled kori with melted butter or sunflower oil before adding the filling, then roll or fold into your baking dish, brush the top generously with the remaining egg and butter mixture, and bake at 200°C until the top is deep golden and the layers have separated and crisped. Serve hot or at room temperature. For a sweet banitsa, substitute the cheese filling with a mixture of eggs, sugar, and walnuts.

Pairs perfectly with: Bulgarian Sheep Sirene (SKU: C ez09), Sofiamel Type 500 Flour (SKU: SP71) — keep both in the pantry for everyday baking and specialist phyllo work. Also compatible with Familia Fillo Pastry Sheets (ready-made kori, also at Malincho) for when you want banitsa without the rolling.

Frequently Asked Questions

What is the difference between this flour and the Sofiamel Type 500 (SP71)?
Both are produced by GoodMills Bulgaria EOOD under the SofiaMel brand, but from different wheat and to different specifications. Type 500 is a general-purpose all-purpose flour with moderate protein — excellent for bread, mekitsi, kozunak, sauces, and everyday baking. The banitsa flour (SP73) has a higher protein content and is specifically engineered for the tensibility and elasticity that thin-rolled phyllo dough demands. For banitsa and borek made from scratch, SP73 will produce noticeably better results. For everything else, SP71 is the correct choice.

Can I use this flour instead of buying ready-made fillo sheets?
Yes — this flour is for bakers who want to roll their own kori. Making banitsa dough from scratch produces a different result from ready-made fillo sheets: hand-rolled dough is thicker, softer, and more rustic, while commercial fillo is paper-thin and very crisp. Both are correct approaches to banitsa, and which you use depends on preference and skill level. The Familia Fillo Pastry Sheets (also available at Malincho) are the ready-made option; this flour is for the from-scratch approach.

What type of gluten quality does banitsa dough need?
Banitsa dough needs high extensibility — the ability to stretch a long way before tearing — and controlled elasticity (spring-back). High elasticity in all-purpose flour causes the dough to shrink back as you roll it, making it difficult to maintain a thin sheet. Flour with high-extensibility gluten (typically from certain wheat varieties with lower elastic/extensible ratios) allows the dough to be pushed thin and stay there. This is why bread flour, despite having higher protein than all-purpose, does not perform well for phyllo dough: its protein structure is optimized for elasticity and gas retention, not extensibility.

Can I use this flour for bread?
Yes — higher-protein flour produces bread with a chewier, more developed crumb. It can be used as a direct substitute for Type 500 in most bread recipes, though the slightly different gluten structure may produce a marginally denser loaf. For white sandwich bread and softer breads (kozunak, mekitsi), Type 500 is the better choice. For chewy, rustic white bread or pizza dough, the banitsa flour’s higher protein is an advantage.

Is a case discount available?
Yes — a 5% discount applies automatically when buying a case of 10 units. For wholesale, bakery, or restaurant orders, contact Malincho at 1-866-203-3525 or [email protected].