The wheat flour is produced from soft white milling wheat.
Grade Extra wheat flour has bright white color. It is used for bread baking ( croissants, baguettes, brioche, chouquettes) and confectionery (pies, cakes, cookies) of high quality, used for a flaky, short pastry and yeast dough, noodles. Approximately corresponds to EU specifications: Type 55 (France), Type 550 (Germany), Type 550 (Poland).
Grade First flour has protein content 11%, making it excellent for bread and cake baking, cookies, noodles, and pancakes. Approximately corresponds to EU specifications: Type 65 (France), Type 812 (Germany), Type 750 (Poland).
The grades are as defined in state standard DSTU 46.004-99. We are also able to produce various wheat flour types and can produce them according to customer specification.
|Moisture, %||≤ 10.0||≤ 15.0|
|Wet Gluten, %||≥ 27||≥ 24|
|Ash, %||≤ 0.75||≤ 0.55|
|Protein, %||≥ 11||≥ 10|
|Falling Number||≥ 250||≥ 250|
|Sifting Specifications||≤ 2%, tissue #35||≤ 5%, tissue #43|
|Shelf Life||12 Months|