Wheat flour

Wheat flour

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.
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.
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.
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.
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.

Physical and chemical quality indices of wheat flour

 Type 405Type 812 Type 812B1050.tipsType 1600
Main quality indicatorsBCDBCDBCC
Moisture %14,0-15,014,0-15,014,0-15,014,0-15,014,0-15,014,0-15,014,0-15,014,0-15,014,0-15,0
Ash content %0,47-0,520,49-0,520,49-0,520,65-0,700,68-0,730,68-0,730,60-0,640,82-0,851,16-1,24
Falling number, sec.270-330280-320290-320270-330260-310280-330270-330250-310240-300
Water absorption %58-6258-6258-6261-6562-6662-6655,5-56,559-6760-68
Gluten content %31-3328-3025-2831-3327-3027-2930,5-33,528-3027-29
Gluten stability, min7-115-95-104-84-85-84,5-7,53-72-6