Flour Classic type 500 is used for production of high quality white and enriched types of bread and other baker’s goods. The dough from this flour is characterized by standard processing, longer fermentation, while the baker’s goods have big size, pleasant scent and taste, well-baked crust and approximately evenly distributed pores in the inner part. The usage of flout Classic allows the implementation of richer recipes and increases the output of the production.
Humidity, %, not more than: from 01.04. to 01.10. - 14.5, from 01.10. to 31.03. - 15.0; wet gluten, % - min 26.0, ash content, % - mах 0.55