CHIABATA (TRADITIONAL ITALIAN BREAD)
Wheat flour, developed especially for the production of bread type “Chiabata” and other luxury types of bread. The characteristics of the flour result in baker’s goods with big pores and slightly flexible structure of the inner part and with thin, crispy and tasty crust.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 34.0, ash content, % - mах 0.65.
TYPE 55
High quality white flour developed for production of special bread and baker’s goods, as well as multilayer pastry with simpler technological processing.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. -15.0; wet gluten, % - min 30.0, ash content , % - mах 0.50.
PANDISHPAN (SPONGE CAKE)
Special white flour, developed for production of sponge cakes, cakes and other sweets. The dough from this flour is light, fluffy and strongly increases its volume during baking. The final products have evenly distributed inner pores, are tender and easy to syrup.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, %- max 26.0, ash content, % – mах 0.55.
