flour,Russian Federation price supplier

Flour is made up of fine particles of the inner layer of the endosperm (the average particle size of 30-40 microns) is different in white, most (79-80%) in starch-and middle-to-low amount (10-14%) of protein, yield of wet gluten is approximately 28%, ash content less than 0.55%. It contains the minimum amount of fiber (0.1-0.15%), fat and sugar. This type of flour is most common in the manufacture of high-grade flour products. Wheat flour has good baking properties and articles thereof have good volume and fine-developed porosity. This flour is best used for sand, and flaky dough, sauces and pastry filling.

Krupchatka - consists of small grains of homogeneous light cream color, its ash content of 0.60%. Almost no bran. Rich and has a high gluten bread making properties. Krupchatka produced from specific varieties of wheat and has a larger size of the individual particles. The flour should be used for the dough with a high content of sugar and fat products such as cakes, pastries, etc. For nesdobnoe dough krupchatka of little use, because the test of it is ill-suited, and finished products have poor porosity and stale quickly.

Flour of the first grade is the most common. It is composed of fine particles (size 40-60 mm) of the endosperm and a small amount (3-4% by weight of the flour) crushed shell particles, ie particles of shells with the aleurone layer. The amount of starch is an average of 75%, a relatively large (13-15%) protein, wet gluten yield of 30%. In first grade flour, some more sugar (2%) and fat (1%) than in the flour of the premium, its ash content is not more than 0.75%, fiber contains on average 0,27-0,3%. First grade flour color from pure white to white with a yellowish or grayish tint. First grade flour is good for baking nesdobnoe (buns, cakes, pancakes, muffins, passerovaniya, national kinds of noodles, etc.), and baking a variety of breads. Finished articles of stale slowly. High quality bakery and Confectionery products generally produce high-grade wheat flour.

Flour second class consists of crushed particles of endosperm with considerable admixture (8-10% by weight of the grain) shell particles. Particle size from 30-40 to 150-200 m. Flour contains 70-72% starch, protein in the flour contains 13-16%, the yield of wet gluten at least 25%, the amount of sugar is 1.5-2.0%, fat - about 2%, ash - 1.1 - 1.2% fiber content, on average 0.7%. Color from a light meal with a yellowish tinge to a dark - gray and brown. Last better baking quality - baking it turns out lush, with a porous crumb. Used mainly for baking table varieties of white bread and flour products nesdobnoe. It is often mixed with rye flour. Use this flour in the manufacture of certain confectionery (cakes and cookies).