Wheat baking flour, second grade is white with a grayish tint as it contains
a large number of microparticles of superficial fabrics of grain.
Products of the second grade flour have special bread smell,
and the food fibers in the flour have healing properties.
— gluten – is not less than 25 %, I and the II groups;
— whiteness – is not lower than 30 conventional units.;
— humidity - no more than 15 %;
— ash-content is not higher than 1,25 %