Wheat flour, made of wheat grain, is one of the most popular types of flour nowadays, and is used primarily for making bread and baked products.


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Nutritional value and baking properties of wheat flour depend on its chemical composition, which in its turn depends on raw material composition, i.E. Grain. Higher flour grades are made of inner layer of kernel endosperm, thanks to which wheat flour contains a huge amount of starch (carbohydrates) and proteins. Their properties define quality of dough and the end product bread. Proteins, fats, glucose, vitamins and minerals are contained in the outer part of the kernel.
Raw cellulose: 26-28
Wet protein: ----
Moisture content: %
Ash: 0-0, 53%