Bakery wheat flour, first grade

Flour is white and smooth. It is characterized as strong flour with excellent quality.

Grain is specially conditioned in the process of milling of this flour, what allows to achieve not only preservation of nutrients, but also increased content of vitamins in comparison with high grade wheat flour, essential for a human.

During bread making the dough made of this four well retains its shape, does not flow and has elasticity. It is characterized by high resistance, ability to withstand a long period of fermentation, what is important for bread making.

Indices according to GOST R 52189-2003 (Russian standard)

• Flour type: Bakery wheat flour made of soft wheat
• Grade: first
• Color: white or white with yellowish hue
• Moisture: max 14.5%
• Whiteness: min 36 units
• Ash content: max 0.75%
• Mass fraction of wet gluten: min 30%
• Falling number: min 185 s