Bakery wheat flour “Aleyka”, first grade
GOST (All-Union State Standard) R 26574-2017
Bakery wheat flour of the first grade keeps carbon dioxide which is essential for dough aeration. Due to this feature the dough becomes fluffy and soft, the pastry retains its shape. The strong gluten content makes it an improver.
Improvers are special additives to the dough which boost the pastry quality..
The flour is great for baking both bread and pastry.
Wheat flour has high nutritional value, it contains a lot of protein, vitamins of B group, carotin, phosphorus and magnesium.
| Bakery wheat flour “Aleyka”, first grade | |
|---|---|
| Whiteness | 44 standard units |
| Moisture | 13,8% |
| Ash content | 0,75% |
| Gluten | 30% GDM (Gluten Deformation Measurement) 80 standard units first group |
| Grinding coarseness | №36/40PF (Polyamide Fabric )-1%, №49/50PF-94% |
| Falling number | 250 sec. |
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50 kg
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All-Russia contest of the programme “100 Best Goods of Russia” (Moscow City, 2019). Diploma: Bakery wheat flour, first grade “Aleyka”
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The quality of bakery wheat flour, first grade “Aleyka” is confirmed by a diploma
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The quality is confirmed by the Certificate at the international contest “Ecologically Safe Production”
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The quality is confirmed by a medal; at the international contest “Ecologically Safe Production”
