White flour is wheat flour that has been refined and bleached. When recipes refer to wheat flour, I think they are refering to whole wheat flour, especially in bread, cake, biscuit recipes. Usually recipes only refer to flour as bread flour, cake flour, self-rising flour, flour, whole wheat flour which are all types of wheat flour. Some recipes call for adding rye flour, oat flour, graham flour etc.
Dear ladies and gentlemen! We offer you one of the uptake of the product at all times - wheat flour!
In the presence of the following varieties of flour: flour durum, flour all-purpose, wholegrain flour, bread flour, pastry flour and cake flour.
In Ukraine, wheat flour can be divided into 3 classes - bakery, general-purpose flour and flour from hard wheat (durum).
Baking flour produced from wheat or supplemented with up to 20% durum wheat.
Grades baking flour (GOST R 52189-2003):
Extra. Color: white or white with a cream shade, ash content of 0.45, the gluten content of not less than 28%.
The highest grade. Color: white or white with a cream shade, ash 0.55, the gluten content of not less than 28%.
Semolina. Color: white or off-white with a yellowish tinge, ash 0.60, the gluten content of not less than 30%. The size of grains of flour 0.16-0.20 mm.
First grade. Color: white or white with a yellowish tinge, the ash content of 0.75, the gluten content of not less than 30%.
Class II. Color: white or white with a yellowish or grayish tint, ash content of 1.25, the gluten content of not less than 25%.
Wholemeal flour. Color: white with a yellowish or grayish tint with visible particles of grain shells, ash not more than 2.0, the gluten content of not less than 20%.
Type of flour depends on the degree of grinding, the mass fraction of ash or white, the mass fraction of wet gluten.
Designating types of flour all-purpose :
M - is the raw material for the manufacture of soft wheat
MK - raw material for the production of soft wheat is coarsely ground
The first two digits - the largest mass fraction of ash (minerals)
The second two digits - the lowest mass fraction of wet gluten
The types of all-purpose flour in accordance with GOST R 52189-2003 "Wheat Flour. General specifications "
M 45-23
M 55-23
M 75-23
M 100-25
MK 55-23
MK 75-23
M 125-20
M 145-23
Total general-purpose wheat flour, depending on the type may comprise 20-25% of gluten, 45-145% minerals. Used for the production of bakery, confectionery and food products.
Of durum wheat flour is divided into three classes:
Higher grade (grit). Color: cream-white with a yellow tinge, ash content of 0.90, the gluten content of not less than 26%. The size of grains of up to 0.56 mm
First grade (polukrupka). Color: cream-white ash content of 1.20, the gluten content of at least 28%. The size of grains of up to 0.39 mm
Class II. Color: cream with a yellowish tinge, ash content of 1.90, the gluten content of not less than 25%. The size of grains of 0,18-0,27 mm.
For more information about the content of minerals and gluten in each of the grades do not hesitate to ask, we will always be happy to answer and provide all the necessary documents, everything always is discussed.
Preferably packed in 50 kg bags, so there is the possibility of packaging 25, 10, 15, 5, 3, 2 kg. bags, and do not forget that kind of package naturally affect the final cost of one metric ton starting product!
Write your questions, we will be glad to cooperate!
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