We also offer 1st and highest grade of flour that meets all standards, and produced in Russia, Kazakhstan and Uzbekistan.

Packed in bags of 50kg

Flour with high quality indicators is obtained thanks to strict quality control of all phases of production and equipment laboratory equipment to perform analysis with maximum accuracy.

Consumer properties of flour depends on the chemical composition of the meal, its energy value, use.

The chemical composition of the flour is similar to the chemical composition of grain from which it is produced. Particularly in the lower grades, he is part of a whole grain.
However, comparatively with grain flour contains more starch and less fat, sugar, fiber, minerals and vitamins. Of the solids in the wheat flour is dominated by carbohydrates (60-70%), and above all starch. Its content decreases with decreasing varieties of flour.

In the higher grades of total proteins lower and gliadin and glûtelina great.
Gliadin and glutelin are the most important proteins in wheat flour. which plays a large role in the baking industry. The content of fat, sugars and dietary fiber in wheat flour low- -2.2 1.1% respectively, -1.0 0.2% and 0.1% -1.0. Ash content of 0.5 to 1.5%.

Lower grades of flour content of these substances is increasing.
Flour high consumer properties can be obtained only from wholesome grains. Defects in smell, taste and color of grain passed final product. Get worse consumer properties of flour, if it is manufactured using warmed itself, sprouted grains, damaged agricultural pests, particularly the klopom-shell. In this flour has less gluten and, moreover, its quality is low.