WHEAT FLOUR

Physical and Chemical Characteristics:

- GMO free

- Protein (Nx5.7) on a dry basis: not less than 13%

- Moist gluten content (good quality gluten): not less than 30%

- Moisture content: no more than 14.8%

- Ash content in terms of dry basis: no more than 0.72%

- Number of falls (sec): 400c min

- Whiteness - 48

- Taste characteristics: wheat

Microbiological Characteristics:

- Content of aflatoxin B1: no more than 5 ppb/kg

- Content of ochratoxin A: no more than 5 ppb/kg

- Deoxynivalenol (DON): no more than 700 ppb/kg

- Zearalenone (ZEA): no more than 200 ppb/kg

Packaging: polypropylene bags with a net weight of 50 kg +/-0.1 suitable for food products (not recyclable).

Flour of the first grade - soft to the touch, fine grinding, white with a slightly yellowish tint. Flour of the first grade has a sufficiently high content of gluten, which makes the dough from it elastic and the finished products - good shape, large volume, pleasant taste and aroma. Flour of the first grade is perfect for lean pastries and for baking various bread products.