Wheat Flour | All purpose flour | Wholemeal flour Export

+38 (03433) 5-59-33


Wheat flour

Wheat flour "Albinos" – is white flour rich in nutrients.

With all fiber features, wheat flour is the first choice for health conscious people.

Flour is made of white wheat of soft varieties.

Wheat flour (all purpose flour) of high grade is bright and white; it is used for baking (croissants, baguettes, rolls and biscuit baking) and confectionery products (cakes, pastries, cookies) of higher quality. It almost corresponds the European standards: Type 55 (France), Type 550 (Germany), Type 550 (Poland).

First grade cake flour contains 11% of protein. It is ideal for baking bread, cakes, biscuits and pancakes. It almost corresponds the European standards: Type 65 (France), Type 812 (Germany), Type 750 (Poland).

Whole-wheat flour (wholemeal flour)

Whole-wheat flour is derived by wholemeal one graded milling, grinding the whole wheat, thus it contains both the endosperm and peripheral parts of the grain. During its production bran is not separated. Flour is coarser; its particles are heterogeneous in size. Their coarseness varies from 30 to 600 μm and more. Flour color is white with yellowish or grayish appearance and with noticeable bran fractions. According to its chemical composition it is close to the chemical composition of the grain.

Whole-wheat flour is the coarsest grinding for baking bread with grain particles to 600-700 μm.

The whole grain is threshed, without prior purification, after the processing the sifting is made through a big sieve or is not made at all. This flour contains coarse grain bran in large numbers.

The product of coarse grinding contains useful substance which provides metabolic process in the bowel- fiber. It is the main nourishment of useful bacteria which provide immune protection of our body.

Germ and grain outer layers are partially removed from the whole-wheat flour, amount of bran is reduced and it is of more homogenous structure.

Due to such processing baking properties of whole-wheat coarse flour are increased and it is possible to bake bread of it.

Type of bread which can be found on the shop shelves is called “whole wheat bread” or “bran bread”. Both names are correct. In the coarse flour the bran - though in small numbers, and pieces of whole cereal grains can be found.

Our product line:

  • Flour of high grade (All purpose flour, cake flour, bread flour);

  • Flour of first grade;

  • Flour of second grade;

  • Whole-wheat flour (wholemeal flour);

The table of qualitative characteristics of the company's products:

 

Wheat flour of high grade

Wheat flour of first grade

Moisture

14,8-15,0 %

14,6-14,8%

Brightness

59-62

42,0-46,0

Protein

≥ 10 

≥ 11    

Flour ash content

0,35- 0,5

0,5- 0,75 

Sieve residual

ø №43 – ≤ 5%

ø 35 – ≤ 2%

Undersize

 – 

ø 43 –≥80%

Falling number, с

≥250

≥250

Raw gluten

Quantity

≥ 24

25,0-27,0 

Quality

75-85

80-90 

Packing

50, 20, 10 kg

50, 20, 10 kg


Paper packets – 5, 2 kg     


90-170  

90-170




The table of qualitative characteristics of the company's products:   

 

Wheat flour of second grade 

Whole-wheat flour (wholemeal flour)

Moisture

14,0-14,6 %

 ≤ 15%

Brightness

20,0-27,0

-

Protein

≥ 11 

9-11

Flour ash content

1,0-1,2

≤ 2

Sieve residual

ø №27 – ≤ 2%

ø №067 – 2%

Undersize

ø 38 – ≥65%

ø №38 or 41/43 – 35%

Falling number, с

≥ 250

≥ 120

Raw gluten

Quantity

24,0-25,0 

≥ 18,0 

Quality

80-90

60-100 

Packing

50, 20, 10 kg

50,20 kg

 

 


90-170

90-110



the Price list of the company's products:

Back to the list