Flour & Grain
Economical flour for dark bread and mixed-flour baking.
Higher-extraction flour with more bran, used for darker breads and mixed-flour recipes.
| Grade | Second grade |
|---|---|
| Protein (dry basis) | min. 10.5% |
| Wet gluten | min. 25% |
| Moisture | max. 15% |
| Whiteness | min. 12 units (RZ-BPL) |
| Ash (dry basis) | max. 1.25% |
| Falling number | min. 160 s |
Indicative values. Exact figures are confirmed for each lot on its quality certificate.
25 and 50 kg bags
Flour & Grain
Highest-grade white wheat flour for bread, pastry and confectionery.
| Grade | Premium (highest grade) |
|---|---|
| Protein (dry basis) | min. 11.5% |
| Wet gluten | min. 28% |
| Moisture | max. 15% |
Packaging: 1, 2, 5, 10, 25 and 50 kg bags
Flour & Grain
All-purpose bakery flour for bread and flatbread (non).
| Grade | First grade |
|---|---|
| Protein (dry basis) | min. 11% |
| Wet gluten | min. 28% |
| Moisture | max. 15% |
Packaging: 1, 2, 5, 10, 25 and 50 kg bags
Flour & Grain
Whole-grain flour with the bran and germ retained.
| Grade | Wholemeal |
|---|---|
| Wet gluten | min. 20% |
| Moisture | max. 15% |
| Ash (dry basis) | max. 2% |
Packaging: 1, 2, 5, 25 and 50 kg bags
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