Products
Second Grade Wheat Flour
For Everyday Home Baking
Versatile flour, medium grind, suitable as a base for any type of dough.
Specifications:
Gluten: 23.0–23.5%
FDM (Fiber Deformation Measurement): not less than 70.0
Falling Number: 200–250 sec
Moisture: not more than 13.0%
Whiteness: 25–28%
Versatile flour, medium grind, suitable as a base for any type of dough.
Specifications:
Gluten: 23.0–23.5%
FDM (Fiber Deformation Measurement): not less than 70.0
Falling Number: 200–250 sec
Moisture: not more than 13.0%
Whiteness: 25–28%
Second Class
Industrial Flour, Group 2
Origin
Russia
First Grade Wheat Flour
Specifications:
Gluten: 30%
FDM (Fiber Deformation Measurement): not less than 65.0
Falling Number: 280 sec
Moisture: not more than 14.5%
Whiteness: not less than 36%
Gluten: 30%
FDM (Fiber Deformation Measurement): not less than 65.0
Falling Number: 280 sec
Moisture: not more than 14.5%
Whiteness: not less than 36%
First Class
Group 1, Industrial Flour
Origin
Russia
Premium Grade Wheat Flour
Premium Grade Wheat Flour "Ryazanochka"
Packaging: 50 kg / 25 kg bags
Standard: GOST 26574-2017
Shelf life: 12 months
For Light and Airy Dough
Finest grind, higher protein and gluten content.
Specifications:
Gluten: 28.0%
FDM (Fiber Deformation Measurement): not less than 65.0
Falling Number: 400–430 sec
Moisture: not more than 14.5%
Whiteness: not less than 56–58%
Packaging: 50 kg / 25 kg bags
Standard: GOST 26574-2017
Shelf life: 12 months
For Light and Airy Dough
Finest grind, higher protein and gluten content.
Specifications:
Gluten: 28.0%
FDM (Fiber Deformation Measurement): not less than 65.0
Falling Number: 400–430 sec
Moisture: not more than 14.5%
Whiteness: not less than 56–58%
First Grade, Whiteness: 54-62, Gluten: 25.5-28.0%, Moisture: 14.5%, Falling number >280, Excellent Quality, Super Quality
First Class
All Purpose Quality
Group 1, Industrial Flour
White
+ 4
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