WHEAT FLOUR SUPERIOR GRADE
Refined (cleaned) flour of fine grinding, consisting only of the inside of the grain. It has ideal baking properties, the highest level of gluten. Products from it have a good volume and fine porosity. Such flour is preferable to use for making sand, puff and yeast dough, biscuits, sauces and flour filling.
WHEAT FLOUR GRADE 1
Flour with a high content of gluten, contains a small number of shells of grain. The dough made from this flour is made elastic, and the finished products are of good shape, large volume, pleasant taste. Flour is used for cooking rolls, pies, pancakes, homemade noodles, etc.
WHEAT FLOUR FOR GENERAL USAGE TYPE M55-23
Flour is produced from soft wheat. According to color and appearance corresponds to wheat flour first grade, but a lower content of gluten. The main purpose of this flour is baking pies, pancakes, making dumplings, confectionery, pasta, bakery products.
WHOLEMEAL WHEAT FLOUR
The grinding of flour is distinguished by the optimum ratio of its large and small particles. Balanced in this way, the product is used not only for baking bread, but also for the production of confectionery products with reduced caloric content. In flour, a large amount of fiber, vegetable protein, trace elements (magnesium, iron, phosphorus, zinc, manganese), vitamins B, E, PP and folic acid, amino acids.
This is a real product for a traditional healthy diet.
WHEAT FLOUR FOR GENERAL USAGE TYPE M75-23
Flour is produced from soft wheat. According to color and appearance corresponds to wheat flour first grade, but a lower content of gluten. The main purpose of this flour is baking pies, pancakes, making dumplings, confectionery, pasta, bakery products.
Wheat flour types differ according to the following features:
size of the ground grain,
how much of the whole grain remains,
colour, ash content
gluten content.
Flour can be wholemeal (made by grinding the whole grain) and flour consisting of milled grain kernels. In this case it contains more gluten. There are different types of flour for bread making: high grade, first grade, second grade. The lower grades contain vitamins B1, B2, PP and E. In high grade and first grade there are less of them. Flour also contains different ferments, which affect the bread making process, the properties and quality of the prepared product.
Product Code : HS Code 1101001500
Packing and Delivery : Packed in polypropylene bags with net weight 5 kg, 10 kg, 25 kg, 50 kg.
Delivery : In 20’ or 40’ feet containers.
