Price: 280 USD / ton
Location: Tambov region, Lipetsk region, Samara region
Wheat flour is the most common type of flour, which is widely used for making bakery products. Such a great popularity of wheat flour is due to its high quality indicators.
Wheat flour has a fairly high nutritional content, because it contains a large number of proteins, fats, carbohydrates, which are sources of huge energy for the human body. There is also a very large amount of useful substances, for example, vitamins (vitamins C, A, D, B group and many others), macro- and microelements (calcium, potassium, sodium, iron, magnesium, etc.). It also contains a large number of dietary fibers, which have a beneficial effect on the human digestive system.
Depending on the sort of processed wheat and the thoroughness of processing, the quality of flour can be different. Flour of the highest grade differs by its pure white color; it is widely used in bakery production. Such flour differs from flour of a lower grade by extremely high starch content, and, on the contrary, very low fat content. Lower grades of wheat contain significantly less starch and more fat. Flour of the highest grade contains wheat grain, grinded to powder, while there is no bran in it at all. That is why wheat flour of the highest grade does not stand out for the content of a plenty of vitamins.
Wheat flour of the first grade is a bit coarser than flour of the highest grade. Flour of the first grade contains approximately 3-4% particles of grain shells, which makes it more useful in comparison with flour of the highest grade. It is of a slightly darker color, but this does not impair its quality. The first grade flour is also very widespread and has rather high quality indicators. Bakery products from such flour last longer in fresh, they stale more slowly.
Wheat flour of the second grade is also used for baking. Its grinding is coarser than grinding of flour of the highest and first grades, and the quantity of bran is greater in it. Due to the content of bran, bread of the second grade flour is considered to be dietary. Of pure wheat flour of the second grade white bread is baked, and if mixed with rye flour, black (rye) bread is baked.
Flour is used not only in the production of bread. Flour from durum wheat is widely used in the production of pasta.
Since wheat has a great nutritional value, it is successfully used in the diet of farm animals. It is used both in pure form and in the composition of mixed fodders.
We offer wholesale wheat flour export from Russia to Germany, Holland, France, Poland, Czech Republic, Turkey, Egypt, UAE, Africa etc… offering best conditions for import.