Second grade Baker’s flour

Second 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 – 14,0 %
Brightness не менее 12 units
Fibrin at least 25 %
CDI at least the second group
Falling number at least 160 s
The flour contains: carbohydrates, proteins, fat, Na, K, P, Ca , Mg, Fe, vitamins В1, В2, РР.

Caloric value: 320 kcal in 100g of product.

Used for baking of different grades of bread, bakery products, confectionary.


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

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