Special white flour, developed for production of different pastry – biscuits, sweets and similar. The final products are characterized by fragile and crumbling structure and are pleasantly coloured after baking.
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.
