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White flour is produced only from the interior of the grain, so it is characterized by a low percentage of gluten. 

It has a high content of starch and white with a touch of a light cream color. Flour has good baking properties: products based on it are distinguished by excellent volume and shallow-developed porosity. Just this product is used for high-grade flour products. From this great flour turns flaky, shortbread and yeast dough and flour filling and sauces.

 

 

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