Flour type “Graham” is used for the production of bread type “Graham”, as well as an ingredient in mixes for other wholemeal and dark baker’s goods. The bread, made from this type of flour, has specific quality characteristics, which are a result of the increased content of plant fibers. They determine the positive impact of the baker’s goods on the peristalsis of the gastrointestinal tract. The baker’s goods have normally developed size, the bread has slightly inflated and uneven surface, the color of the crust is dark brown, the scent is specific with pleasant sour flavour.

Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 21.0, ash content, % - mах 1.85

Suitable for preparing:

Flour type “Graham” is used for the production of bread type “Graham”, as well as an ingredient in mixes for other wholemeal and dark baker’s goods. The bread, made from this type of flour, has specific quality characteristics, which are a result of the increased content of plant fibers. They determine the positive impact of the baker’s goods on the peristalsis of the gastrointestinal tract. The baker’s goods have normally developed size, the bread has slightly inflated and uneven surface, the color of the crust is dark brown, the scent is specific with pleasant sour flavour.

Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 21.0, ash content, % - mах 1.85