Bakery wheat flour, high grade

The flour is white, soft, pleasant to the sight and touch.

The flour is produced from grain, which held a special conditioning to preserve nutrients, vitamins and minerals.

The flour is well stored; it has remarkable qualities, allowing baking excellent white bread. It is great for bakery, confectionery and pasta production.

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

• Flour type: Bakery wheat flour made of soft wheat
• Grade: high
• Color: white or white with creamy hue
• Moisture: max 14.5%
• Whiteness: min 57 units
• Ash content: max 0.55%
• Mass fraction of wet gluten: min 28%
• Falling number: min 185 s