Flour, the highest grade

(whites)

It is the whitest flour class and the highest quality, as it is the grade of flour that contains mostly endosperm. That is where most of the protein is, which means good gluten developing properties.

Whites made from soft wheat, used for cake flour, contains 40 to 60 % of straight flour. Highest quality.

Whiteness, ref.units 57-58

Wet gluten content,% 27-28

Gluten deformation units 75

Falling number, sec 270

Moisture, % 14,4

Packagiug 1 kg, 2 kg, 3 kg, 50 kg (bag)

• PACKED FOOD

. Quality indicators: Physical and chemical parameters The mass of the moisture,%, not more than 13.0 Total mass fraction of ash (based on dry matter),%, not more than 0.11 Including: ash which is insoluble in a 10% solution of hydrochloric acid (starch, which is designed to supply),%, no more than 0,040 Mass fraction of a protein (on a dry basis),%, not more than 0.40 Mass part of sulfur dioxide (SO2), mg / kg, not more than 50.0 Acidity, cm3, not exceeding 16.0 pH 4.0 ... 6.0 Bulk density, g / l after drying 400 Bulk density, g / l after further grinding (fine) 600 Nutritional value of 100 g of product (carbohydrate), 86 g Energy value of 100 g of product 350 kcal Organoleptic characteristics Appearance homogeneous powder White color The smell peculiar to starch A typical composition (% of dry matter) Amylose, 25% ... 35 Amylopectin, 65% ... 75

СORN STARCH

Rapeseed

JAMS