Flour of the highest grade absorbs liquid well, products from it rise perfectly and have high porosity. Suitable for baking, biscuits, cakes, muffins, dumplings dough, bakery and confectionery.
It is made according to GOST 26574-2017 - “Baking wheat flour. Technical conditions”. Not contains improvers and bleach. Environmentally friendly product. Corresponds to the International Quality System HACCP.
First gradeFlour of the first grade has a good ability to retain carbon dioxide, which is necessary for loosening the dough. Due to this, the dough becomes fluffy and soft, and products made from it retain their shape well and do not blur. Suitable for baking bread and loaf.
It is made according to GOST 26574-2017 - “Baking wheat flour. Technical conditions”. Not contains improvers and bleach. Environmentally friendly product. Corresponds to the International Quality System HACCP.
Second gradeFlour of the second grade is rich in vitamins of the group B and minerals. Not contains improvers and bleach. Environmentally friendly product. It is recommended for mixing with rye flour when baking rye bread, it is actively used in therapeutic and diet food.
Property | Top grade | First grade | Second grade |
Gluten, % | 28 | 30 | 29 |
White, usl. ed | 58 | 48 | 32 |
Humidity, % | 14,0 | 14,2 | 13,2 |
Quality IDK, units | 60 | 75 | 80 |
Group | 1 | 1 | 11 |
Packed in polypropylene bags of 5, 10, 25 and 50 kg.
Packed in paper bags of 1 and 2 kg. Group thermopacking of 1 kg on 10 packages and 2 kg on 4 packages. Shipment is carried out on euro pallets.
First gradePacked in polypropylene bags of 25 and 50 kg.
Packed in paper bags of 2 kg. Group repacking on 4 packages. Shipment is carried out on euro pallets.
Second gradePacked in polypropylene bags of 25 and 50 kg.