Trabica Support

  • Bread rolls with wheat spouts

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    Bread rolls with wheat spouts

    In order to make wheat sprouts:
    1) Put the desired amount of wheat in a glass of water for 12 hours.
    2) Rinse the wheat after 12 hours and lay it on a small dry towel (make sure you place a plate or small tray underneath). Sprinkle the wheat with water 2 to 3 times a day.
    3) The wheat sprouts will spring on the fourth or fifth day, when they can be used to fill bread with, just as you would have used other seeds in order to make wholegrain bread.

    Nutritional value

    Wheat sprouts contain Ω-6 fat acids, which are absolutely essential to our health. However, what makes them surpass all other products containing these particular fat acids is the fact that the Ω-6 of wheat sprouts can be preserved for a whole week. In contrast, the Ω-6 of cod liver oil, for instance, can easily be oxidized and thus finally spoil.

  • Second year pie celebration with the Voiaki

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    Second year pie celebration with the Voiaki

    Rodia Mills of Grevena with the cooperation of Voiaki Estia successfully organized, for the second consecutive year, the ‘Pie Celebration’ in May 2023.

    Polixeni Preveza made a special flaky Greek pastry with the aim of spreading the pie preparation tradition.

    Women from the area of Voios followed by making several delicious Greek pies as part of this utterly successful event.

    We would like to thank all the following ladies: Maria Hatzikostadinou, Stavroula Gotzamani, Kostadina Avlogianni, Eleni Moustakli, Aggeliki Papadopoulou, Vicky Parmakelli, Christina Papadopoulou and Chrysoula Mita. Their contribution to the success of the event was most invaluable.

    All the previously mentioned ladies prepared traditional pies from the area of Voios like, cheese pie, spinach pie, leek pie, pumpkin pie, wheat bran pie, nettle pie, sourdough pie and ‘trachanas’ pie (wheat flakes used to make a special soup).

    These pies represent past dietary habits of the people of the area of Voios, which may have been frugal but they were still able to cover the needs in terms of food due to the rich flora and fauna of the local area.

    The key speaker of the event was Theodora Ipsistinou, philologist and writer, who elaborated on the dietary habits of the area. We would, thus, like to pay special thanks to her.

  • The speech of dr Maria Bougoulia endocrinologist – diabetologist

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    The speech of dr Maria Bougoulia endocrinologist – diabetologist

    During one of the first events that we organized we had the pleasure of hosting the distinguished and much esteemed endocrinologist and diabetologist, Dr Maria Bougoulia, PhD of the Medical School of the Aristotle University of Thessaloniki, from the Department of Biological Chemistry, as a keynote speaker. The topic of her speech was ‘Antioxidant foods – an Ally to our Health’.

    One of these foods is wheat sprouts, the taste of which we can savor by itself or by filling small bread rolls with it!

    See the recipe

  • Our visit to the Fryganiotis schools

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    Our visit to the Fryganiotis schools

    As part of all the educational activities included in the 24th ‘Green Week’ in order to celebrate the twenty – fourth anniversary of raising environmental awareness among students with the topic of: ‘Gifts of Nature’, Fryganiotis School had the chance to welcome in the school premises, Ms Kostadina Preveza, CEO of Rodia Mills of Grevena. She visited the school with a team of highly experienced bakers, representatives of the company GrEatings, which has a long tradition of many years in our city in the field of food catering.

    The purpose of their visit was to carry out a creative interactive program called ‘Bread Creations’.

    The event started with the presentation of an exceptionally interesting history of bread. We travelled back in time, observing wheat stacks and antique old scales and we became aware of all kinds of grain, from which bread can be manufactured.

    All the students were divided in small groups so that they could make and bake their own bread rolls, bagels and raisin bread rolls. They had the magical opportunity to get in touch with bread, this highly nutritional type of food, which constitutes the bottom of the food pyramid. All the bread creations of the students contained high quality flour provided by our company Rodia Mills of Grevena.

    The little bakers put in their highest effort to make delicious bread products under the vigilant supervision of our experts. Then, they baked and finally tasted their creations, feeling extremely proud of all they had accomplished.

    In conclusion, the students participated with utter enthusiasm in this workshop and they were left with the best impression. We would like to offer our most sincere thanks to Ms Kostadina Preveza and the representatives of GrEatings for their kind sponsorship and all the time they devoted to execute this thoroughly educational workshop with great success.

    Finally, on behalf of our company, we would like to thank you, Fryganiotis School, for your kind hospitality and the wonderful opportunity we were given by participating in your brilliantly organized Christmas workshop. We had the chance to create various types of bread related products along with the students. We were able to educate students and remind the younger generation what their ancestors consumed since the beginning of the history of bread.

    The whole experience was unique, we were sincerely emotionally touched and we could not thank you enough!