Wheat Flour

The types of all-purpose flour in accordance with GOST R 52189-2003 "Wheat Flour. General specifications "

M 45-23M 55-23M 75-23M 100-25MK 55-23MK 75-23M 125-20M 145-23

Total general-purpose wheat flour, depending on the type may comprise 20-25% of gluten, 45-145% minerals. Used for the production of bakery, confectionery and food products.

Of durum wheat flour is divided into three classes:

Higher grade (grit). Color: cream-white with a yellow tinge, ash content of 0.90, the gluten content of not less than 26%. The size of grains of up to 0.56 mmFirst grade (polukrupka). Color: cream-white ash content of 1.20, the gluten content of at least 28%. The size of grains of up to 0.39 mmClass II. Color: cream with a yellowish tinge, ash content of 1.90, the gluten content of not less than 25%. The size of grains of 0,18-0,27 mm.

For more information about the content of minerals and gluten in each of the grades do not hesitate to ask, we will always be happy to answer and provide all the necessary documents, everything always is discussed.Preferably packed in 50 kg bags, so there is the possibility of packaging 25, 10, 15, 5, 3, 2 kg. bags, and do not forget that kind of package naturally affect the final cost of one metric ton starting product!Write your questions, we will be glad to cooperate!