Bakery wheat flour “Aleyka”, type “Extra”
GOST (All-Union State Standard) R 26574-2017
Wheat flour has high nutritional value, it contains a lot of protein, vitamins of B group, carotin, phosphorus and magnesium.
Bakery wheat flour “Aleyka”, 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 “Aleyka”, 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. |
Questions? Write to us
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1 kg
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2 kg
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The quality of “Aleyka” flour is confirmed by a diploma of all-Russia Programme “100 Best Products of Russia”
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The quality of “Aleyka” flour is confirmed by a medal; at the international contest “Ecologically Safe Production”
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The quality of “Aleyka” flour is confirmed by the Certificate of “Russian Quality” programme
