Universal flour, suitable for production of the most widely produced basic types of baker’s goods. The dough, made from this flour, is characterized by good elasticity, easy processing, standard fermentation process, while the baker’s goods have normally developed size, pleasant scent and taste, well baked crust and evenly distributed pores in the inner part.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 24.0, ash content , % - mах 0.65.