- Kind of flourWheat
Type of flour - wheat. Grade the First. Color-white. A smell-peculiar wheat, without stranger. Taste peculiar wheat, without stranger. Humidity-14.6 of %. Gluten: number-24 of % quality-85od. IDK. Special marks - GSTU 46.004-99 answers.
Flour of the first grade is the most widespread. It consists of tonkoizmelchenny particles (the size of 40-60 microns) endosperm and a small amount (3-4% of the mass of flour) of the crushed obolochechny particles, i.e. parts of covers with an aleyronovy layer. The amount of starch averages 75% (13-15%) the squirrel, an exit of a crude gluten of 30% relatively is a lot of. In flour of the first grade there are slightly more sugars (to 2%) and fat (1%), than high-grade flour, its ash-content of no more than 0,75%, celluloses contains on average 0,27-0,3%. Color of flour of the first grade from purely - white to white with a yellowish or grayish shade. Flour of the first grade is good for lean pastries (rolls, pies, pancakes, fritters, browning, national types of noodles, etc.), and for baking of various grain products. Finished products from it harden more slowly. High-quality bakery and confectionery develop usually from high-grade wheat flour.