Bakery wheat flour “Aleyka”, second grade
GOST (All-Union State Standard) R 26574-2017
Bakery wheat flour of the second grade is much darker than that of the premium and first grade – it contains a lot of bran particles.
Although the pastries made of this flour are darker than those made of higher grade flour, they contain more protein, vitamins and minerals, they taste and smell good bread.
The flour is mainly used for baking table varieties of bread and lean pastries.
| Bakery wheat flour “Aleyka”, second grade | |
|---|---|
| Moisture | 13,8% |
| Ash content | 1,23% |
| Gluten | 25-26% GDM (Gluten Deformation Measurement) 80 standard units second group |
| Grinding coarseness | №27PF (Polyamide Fabric )-120 - 1%,№38PF - 76% |
| Falling number | 260 sec. |
Questions? Write to us
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50 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
