Fortified Wheat Flour

Obligatory fortification of food products, including wheat flour, is legislated in more than 75 countries. In 2009, the enterprises-founders of Altai Flour Mills Ltd. installed equipment for enrichment of wheat flour with vitamins and minerals premix.

Fortified wheat flour is produced by Altai Flour Mills enterprises by the individual requirements of clients, the main one of which is UN World Food Programme. Altai Flour Mills Company uses the best vitamins and minerals premixes made by the world leading manufacturers DSM and Stern Vitamin for such flour production.

Specification for fortified wheat flour according to the standard of the UN WFP:

• Organoleptic indicators: good smell, characteristic taste and color
• Moisture: max 14% (ICC No.110, ISO 711-2009)
• Ash content: max 0,65% of dry matter (ICC No.104)
• Protein: min 11% (N x 6,25 in dry matter) (ICC No.105)
• Zeleni index: 30 ml minimum (ICC method №116 and №118)
• Delayed sedimentation: Zeleni index value + min 5 ml
• Hagberg falling number: min 230 and max 380, including the test time of 60 seconds (ICC No.107, ISO 3093)
• Wet gluten: min 28% (AACC 38-12A, ICC №155, ISO 21415-1)
• Gluten index: min 85% (ICC 155, AACC 3812)
• Fatty acid: max 120 mg КОН per 100 gram of dry matter (ISO 7305, AOAC 14022)
• Chopin Alveograph:
  1. W - min 215 (AACC 54-30A, ISO 27971)
  2. P - min 80
  3. L - min 80

Vitamins and minerals content per 1 kg:

• Thiamine (Vitamin В1): 4,4 mg
• Riboflavin (Vitamin В2): 2,6 mg
• Niacin: 35,0 mg
• Folic acid: 1,0 mg
• Iron: 15,0 mg
• Zinc: 30,0 mg
• Vitamin A: 1,0 mg
• Vitamin B12: 0,008 mg