Bakery wheat flour “Aleika”, type “Extra”

Wheat flour has high nutritional value, it contains a lot of protein, vitamins of B group, carotin, phosphorus and magnesium.

Bakery wheat flour “Aleika”, type “Extra” is made of the so-called “golden” Altai wheat on the equipment and following the technology of the Italian company «Braibanti Golfetto SpA» which provides for its premium quality.

The flour is of snow white color and is made specially for pastry. Flour “Extra” will provide for the pastry of the right size, the elastic crumb and the tempting appearance. Flour “Extra” is ideal for baking Danish pastry, crumpets and croissants.

Bakery wheat flour “Aleika”, type “Extra”
Moisture 14,2%
Ash content 0,45%
Gluten 28% GDM (Gluten Deformation Measurement) 65 standard units first group
Grinding coarseness №49/50PF (Polyamide Fabric )-3,5%
Falling number 226 sec.
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GOST (All-Union State Standard) R 52189-2003
Packaging:
1 kg
1 kg
2 kg
2 kg
Awards:
  • The quality of “Aleika” flour is confirmed by a diploma of all-Russia Programme “100 Best Products of Russia”
    The quality of “Aleika” flour is confirmed by a diploma of all-Russia Programme “100 Best Products of Russia”
  • The quality of “Aleika” flour is confirmed by a medal; at the international contest “Ecologically Safe Production”
    The quality of “Aleika” flour is confirmed by a medal; at the international contest “Ecologically Safe Production”
  • The quality of “Aleika” flour is confirmed by the Certificate of “Russian Quality” programme
    The quality of “Aleika” flour is confirmed by the Certificate of “Russian Quality” programme
Croissants
Ingredients:
  • 1 cup of “Aleika” Extra flour
  • 1/2 cup of water
  • 5 g of yeast
  • 1 egg
  • 1 tablespoon of butter
  • 2 tablespoons of sugar
  • 150 g of jam (for the stuffing)
Directions:

Sift the flour in a bowl and make a hollow in the middle. Pour the sugar and yeast, add butter, pour the warm water and make the smooth dough. Roll it in a ball, cover and let it stay in a warm place for 30 min.

Then beat the dough and roll out thin. Cut the dough into triangles, stuff them, then fold them from base to top.

Put the triangles on the oily baking pan, smooth them with the whisked egg, let them stay for 10-15 min. preheat the oven to 200ºC and bake during 15 min.

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