Industrial production

Type 405

It is the finest and the whitest flour. It is obtained by multiple sifting grinding the kernel of a grain. This type of flour corresponds with the demands of the best quality flour. It contains the least mineral substances and fibre. It is suitable for pastry-work, dumplings, pancakes and other high quality products. Packaging of wheat flour: in bulk; in bags of 40 kg / 20 kg.

Type 812

This type is the most suitable for baking different kinds of bread. If it is mixed with rye flour and used for baking sweat-and-sour bread it gives the best results. Besides it is the most valuable and richest in nutrients in comparison with white flour. This type corresponds with the first grade flour. Packaging of wheat flour: in bulk; in bags of 40 kg

Type 812B

This type is upgrade version of flour type 812, milling batch contains 30-50% E class wheat. Better elasticity and strength. For sll-purpose baking.Packaging of wheat flour: in bulk; in bags of 40 kg

Type 1050

Is suitable for baking different kinds of wholemeal bread and rye-wheat bread. It contains even more mineral substances and fibre than the above mentioned types of flour. Packaging of wheat flour: in bulk; in bags of 40 kg

Type 1600

Is the darkest wheat flour, it contains a lot of mineral substances and fibre, it is suitable for baking different kinds of wholemeal bread and if it is mixed together with rye flour, for baking rye bread and rye mould bread. Packaging of wheat flour: in bulk; in bags of  40 kg 

Physical and chemical quality indices of wheat flour