As well as our main products, Kirov Mill sells special types of flour which are ideally balanced for producing a specific ready made product. Such flour is in great demand with bakers, confectioners, producers of pasta and frozen semi finished products. When specialist flour is made, basic and individual production process parameters, the capabilities of the equipment and the client’s wishes are taken into account. Each specialist flour has its own individual features (individual levels of bleach, gluten, moisture, measurement of gluten deformation), specific properties, and all developed according to GOST.
ALL PURPUSE FLOUR (FLOUR FOR BISCUITS)
This flour is for making well-stretchable, plastic, light dough. The finished product from such dough turns out to be gentle, but at the same time, a dense consistency without cracks and lumps. To produce such flour, a specially selected grain with a special gluten index is used, which ensures the stability of the dough obtained from it to the temperature effects.
CAKE FLOUR
(FLOUR FOR CAKES AND MUFFINS)
Flour is for making a well-stretchable, plastic, light dough. The finished product from such dough turns out to be gentle, but at the same time, a dense consistency without cracks and lumps. To produce such flour, a specially selected grain with a special gluten index is used, which ensures the stability of the dough obtained from it to the temperature effects.
FLOUR FOR WAFERS
Flour for making wafers is distinguished by a balanced content of gluten. The dough made from such flour is obtained by plastic with a shortened kneading time, improved deformation properties and high tolerance for mechanical and thermal influences. The finished product - without cracks and creases and has a good color.
FLOUR FOR ITALIAN BISCUITS
Wheat flour superior grade with aged moisture and reduced content of gluten is ideal for the production of short, long, Viennese cookies. Dough made from such flour is able to withstand great mechanical and temperature loads, it is resistant to repeated freezing process. The finished product has a sufficiently dense consistency and reduced ability to form crumbs, while it is crumbly and tender.
FLOUR FOR ELITE BREAD
Flour of the highest quality, characterized by increased whiteness and water absorption capacity, is enriched with vitamins. The finished product has a porous crumb of the most light color, a large volume, an attractive appearance, an ideal shape. The quality of such flour is controlled by the laboratory with special attention throughout the entire grinding path.
FLOUR FOR HOMEMADE NOODLES
Wheat flour superior grade of special fine grinding. Products made from such flour, turns tender and soft, but when cooking, does not lose shape and does not form a starched "coat." In the production of this flour, special attention is paid to whiteness, its ability to darken on contact with water is controlled, splotches of bran particles are not allowed.
PASTRY FLOUR
Wheat flour superior grade with increased content of gluten. Dough made from such flour has an increased ability to stretch and resistance to machining. Finished products are lush, voluminous, they do not create cracks, the quality of fresh product remains for a long time. The quality of such flour is tightly controlled throughout the production process and used in the production of Croissants
Wheat flour superior grade with baking indicators, perfectly balanced for the production of drying. The dough produced from such flour has a good ability to stretch, with a minimum possibility of cracking in finished products and the necessary strong, dense consistency.
FLOUR FOR DRYING
FLOUR FOR PANCAKES
Flour for the production of pancakes is offered flour with a high content of gluten, which, given the size of the finished product, increases the strength of the dough.
FLOUR FOR RAVIOLI, MANTI, DUMPLINGS
Flour for the production of ravioli, manti, dumplings offers flour with less gluten content compared to flour for pancakes, which reduces its cost.
