- Country of manufactureRussia
- Kind of flourWheat
Wheat flour is widely used in the manufacture of bakery products, and is also a component and one of the main parts of flour confectionery.
The baking properties of flour depend on several parameters. The most important of them are the content and quality of gluten - a kind of framework formed in the dough by protein substances of wheat.
Grit - gluten - 30%
Wheat flour Extra grade - proteins 10.3% gluten - 28%
Wheat flour First grade - proteins 10.6% gluten - 30%
Wheat flour Second grade - proteins 11.7% gluten - 25 - 28%
Flour can also be poor or rich in gluten, however, when sold in retail chains and stores, the packages with flour do not say how much gluten is in it. At the same time, we mainly purchase a mixture of various varieties, which contains an average amount of gluten. Particularly labeled flours are of much better quality. According to the content of proteins, as well as vitamins Bl, B2, PP and E, second - grade flour and wallpaper are more complete in comparison with flour and flour of the highest and first grades, darker in color.
Our company offers flour of our own production. Wheat from which it is produced
flour, grown in the Central zone of the Krasnodar Territory, without GMO and chemical processing.