Wheat baking flour, first grade is white and velvety.
While the production of the flour grain passed special conditioning,
that allows to reach not only preservation of nutrients,
but also high content of irreplaceable vitamins for a human body.
The flour has the first class baking quality.
— gluten - is not less than 30 %, I and the II groups;
— whiteness – is not lower than 42 conventional units.;
— humidity - no more than 15 %;
— ash-content is not higher than 0,75 %.