First grade baker’s flour

First grade baker’s flour GOST R 52189-2003 is produced of grain of soft food wheat in accordance with GOST R 52554-2006.

Qualitative indicators:
Humidity 13,8 – 14,4 %
Brightness 37-39 units
Fibrin 31 – 32 %
CDI 80 units
Falling number at least 185 s
The flour contains: carbohydrates, proteins, fat, Na, K, P, Ca , Mg, Fe, vitamins В1, В2, РР.

Caloric value: 330 kcal in 100g of product.

Used for baking of different grades of bread, bakery products, confectionary, pancakes, stuffed dumplings, thick pancakes.

Form of production:
• bulk into bulk flour trucks
• bags 50 kg
• paper bags 2 kg

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