Corn flour
Characteristics of Wheat flour
Flour is a product obtained by grinding grains of various crops into powder. Wheat is the most common source of many types of flour used in cooking. It contains gluten, a protein that forms an elastic structure. All types of flour are made from a mixture of hard wheat with a high gluten content and soft wheat with a low gluten content. Wheat flour of the highest grade - has a bright white color and is very delicate in texture.
Usage
Wheat flour is very important in human nutrition, therefore it is widely used in cooking, baking, pasta and other branches of the food industry. High-grade flour is used to bake yeast, biscuit, layer, custard, and shortcrust pastry products.
Specification
| Water | g/100 g | 14,0 |
| Protein | g/100 g | 10,3 |
| Fats | g/100 g | 1,1 |
| Carbohydrates | g/100 g | 69,0 |
| Other substances | g/100 g | 5,6 |
| Energy value | Kcal/100 g | 334 |
Production and packaging
Wheat flour is produced at the Dunayevets elevator.
Available packaging: in bulk, in big bags and 25-50 kilogram bags.
