Wheat baking flour, extra grade

 

It is made of the grain passed special conditioning to preserve nutrients, vitamins and microcells.

The flour is stored well and has excellent baking qualities.

 

     — gluten – is not less than 28 %, I and II groups; 

     — whiteness – is not lower than 58 conventional units.;

     — humidity - no more than 15 %;

     — ash-content – is not higher than 0,55 %