45, Obuhovskoy Oborony pr., letter «G», St. Peterburg, 192019, Russia
+7 (812) 677-18-05

The table of consumer properties

Wheat flour superior grade 55-59 300-450 65-75 28-29 14,0-14,6
Wheat flour 1 grade 43-46 280-380 65-75 30 13,8-14,6
Wheat flour for general usage type M55-23 56-60 300-450 55-75 23-25 14,0-14,6
Wheat flour for general usage type M75-23 43-47 300-450 65-75 23-28 13,8-14,6
Wheat flour 2 grade 22-26 280-350 70-80 25-29 13,4-13,8
Wheat flour, plain ash content 1,50-1,80 300-480 55-80 min 20 13,5-14,2
Rye flour, peeled 10-14 ash content 1,45 170-210 null Null 12,0-13,0
Rye flour, plain ash content 1,65 170-200 null Null 12,0-13,0
Wheat grist null null null Null 14,8-15,2
Semolina ash content 0,36-0,45 null null Null 14,6-15,2
Wheat bran null null null Null 13,8-15,0
Rye bran null null null Null 10,4-12,4
Wheat germ flakes null null null Null 11-12,0
Flour for biscuit rolls 57-58 300-400 85 24 max 15,0
Flour for cakes 58-60 300-320 60-65 28 14,2-14,6
Flour for waffles min 58 (without impregnations) 280-350 70-75 23-26 max 14,6
Flour for Italian cookies 57-58 300-350 65-75 28 max 15,0
Flour for elite bread 58-60 300-400 65-75 29 14,0-14,6
Flour for noodles 59-62 (without impregnations) 300-400 60-75 28 max 15,0
Flour for croissant min 55 300-400 65-70 32-35 max 14,5
Flour for cracker ring 57-58 350-400 70-75 28-29 max 14,5
Flour for pancakes 57-58 300-400 70-75 28 max 14,2
Flour for dumplings 57-58 360-390 70-75 26-28 max 14,2
Flour for pizza min 56 350-400 70-75 30-32 max 14,5