GOST 26574 and GSO 194/2006;Premium (patent flour);Class 1 (white flour);Class 2 (wheat meal); Whole-wheat flour (whole meal)

Decription;Endoperm inner layers, fraction 30-40 µm (microns);Whole endoperm, 2-3% of bran, fraction 40-60 µm (microns);Whole endoperm, <10% of bran, fraction 40-190 µm (microns);contains the wheat germ, endosperm and bran fraction 30-600 µm (microns) Extraction ratio; not more 74%;75-84%;85-95%;96-100% Example Usage;Biscuits, cakes;Сakes, Pizza, focaccia, baguettes, pugliese bread;Pizza, focaccia, baguettes, pugliese bread;Pizza, focaccia, whole-wheat flour bread, sourdough bread Energy value per 100g., KJ/ccal;1396/334;1382/330;1347/322;1306/312 Protein, per 100g.;10,3;10,6;11,6;11,5 Fat, per 100g.;1,1;1,3;1,8;2,2 Carbohydrates, per 100g.;70,6;69;64,8;61,5 Humidity;>15;>15;>15;>15 No additives,;no enrichments