A powdery product obtained by grinding grain (mainly wheat, rye, corn). The main components are starch, proteins (in wheat flour this is gluten, which is responsible for the elasticity of the dough),water, fats, minerals and vitamins. The quality of flour is determined by its content, quality of protein, especially gluten, water absorption capacity and gas-forming capacity.
Characteristics:
| Properties | The content of minerals is about 0.4-1.7%, they are present mainly in the shells of the grain and affect the nutritional value The leading property for baking is the strength of the flour, which depends on the amount and quality of gluten Wheat flour is divided into grades according to gluten content and quality (higher, first, second, peeled) |
| Applications | Used in the baking industry for the manufacture of various bakery products, cakes, confectionery Used to prepare dough for dumplings, pancakes, cookies, various types of pastries High-quality wheat flour is suitable for yeast, puff, custard and biscuit products Also used in cooking, confectionery production and the food industry in general |
| Packaging | 25 kg bags and big bags |
Our company supplies products from our global manufacturers to customers around the world.
We ensure cost-effective procurement, transportation, storage and delivery of goods in accordance with customer requirements regarding time, quality and specifications.
We differ from companies that focus solely on product manufacturing due to this comprehensive approach.
We strive to maintain long-term commercial relationships with our clients, who value our scale, reputation and market knowledge.
We deliver stably via sea and rail channels. Main destinations: Germany, Poland, Italy.
Export for construction and industrial companies. Main countries: UAE, Saudi Arabia.
Flexible logistics to China, Turkey, Kazakhstan. We provide fast deliveries.