Color: White or white with a yellowish tinge
The smell: Inherent to a wheat flour, without strangers odours not musty, not musty
Taste: Inherent to a wheat flour, without other flavors, not sour, not bitter
The ash content of dry matter, %: 0.53
Number of falls, seconds max: 300.0
Humidity, % : 14.2 -15.0
White, conventional units: 56.0-60.0
Gluten, raw. Number, %: 23.0-28.0
Gluten index, min: 65.0
Sifting Specifications, max: 4,0%, tissue #43
Food and energy value of 100 g the wheat flour:
Protein, %: 11.0 -13.0
Carbohydrates, %: 70.0
Fats % : 1.1
Energy value, kcal: 334
Description of Product
Wheat flour extra quality class:
Ash 0,55 % max
Moisture 14.5 % max
Protein on dry basis 12 % min
Gluten 24-26 % min.
Whiteness 60 min
Radiation none
Production date 2009
Packing bags 50 kg.
Wheat flour first class:
Ash 0.73 % max
Moisture 14.5 % max
Protein on dry basis 13 % min
Gluten 26-28 %
Whiteness min. 50
Radiation none
Production date 2009
Packing bags 50 kg.
Wheat flour second class:
Ash 0.8 % max
Moisture 14.5 % max
Protein on dry basis 14 % min
Gluten 21-23 %
Whiteness 22-25
Radiation none
Production date 2009
Packing bags 50 kg.
WHEAT FLOUR Type-1100
Our flour is sourced from selective whole grain ground beneath stone, sifted with a different granulation spectrum and as such ideal for everyday household use.
Wheat is the most important human cereal, second in production in the world, right after corn. Integral wheat flour is rich in gluten,
one of the best sources of primary protein and is rich in sucrose and maltose.
Fiber regulates metabolism, restores hormonal balance and helps remove toxins and heavy metals from the body. It is rich in Vitamin E (tocopherol), which is a vitamin of youth and life,
Vitamin A from germs (vitamin od growth), Vitamin B1 for tissue regeneration and energy recovery, Vitamin B2 essential for carbohydrate, fat and protein metabolism, Vitamin B3, B6 and others. Improves eyesight, protects skin, helps develop healthy teeth and bones, protects the cell membrane, an antioxidant
that prevents cardiovascular diseases and malignant tumors. .
In general, wheat flour affects the recovery of gastroenteritis, enterocolitis, whole body detoxification, bowel cleansing, bloating, cramps, skin and heart disease.
Type 1100 is characterized by being wholly ground, which means that the sheath, germ and endosperm of the wheat grain remain intact. Wheat flour TIP1100 is used for making finer pastries, breads, cakes, pancakes.
Proteins 11,23 g
Carbohydrates 67,19 g
Fat 1,75 g
Dietary fibers 5,22 g
Minerals P, K, Ca, Mg, Fe, Na
Vitamins B complex
Energy 336 kcal / 1406 kJ
Thanks to the supply of flour from seven different mills, we respond quickly to changes in the quality of the flour supplied to our customers. Availability of a wide range of flours with different indicators of whiteness, gluten and IDC allows us to match flour to the requirements of a particular production and replace the flour you are working with within a day.
At our warehouse there is always enough flour of each manufacturing plant to avoid shortage of flour at large consumers. You can buy flour in bulk from the manufacturer's name through our company. Flour wholesale price is always reasonable for large and small bakeries.
Flour is one of the most important foods obtained by grinding grains of various crops. The most common is wheat flour.
In Russia, six varieties of wheat baking flour are produced: extra, highest grade, koluchatka, first grade, second grade and oboynaya.
Extra flour has finer particles. If you rub it between your fingers, you will not feel any grain. We offer to buy high-grade flour in bulk.
