Black Sea Mills
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WHEAT FLOUR

Used for baking all types of bread and lavash, as well as for all types of confectionery.
WHEAT FLOUR
BAKERY PURPOSE
BAKERY PURPOSE
BAKERY PURPOSE
BAKERY PURPOSE
BAKERY PURPOSE

Quality:

 Humidity:  max.14,5% Protein: 8,5%-10%
 Gluten:  min. 25% Sedimentation:  min 25
 Ach:  0,62% Water absorption: min 55%
 Stability of dough:  2 minutes Softening:  max. 150 BU

Quality:

 Humidity:  max.14%,5
 Protein: 8,5%-10%
 Gluten:  min. 25%
 Sedimentation:  min 25
 Ach:  0,62%
 Water absorption: min 55%
 Stability of dough:  2 minutes
 Softening:  max. 150 BU
 Energy:  60cm2

Product details:

  • Produces more bread than from other flour.
  • The pores of the bread are formed as a thin-walled smooth structure.
  • The crust of bread does not tear or crack.
  • Does not solidify when mixed and crease easily.
  • The dough easily takes shape and the bread becomes bulky
  • The cut on the bread opens up perfectly.
  • Long expiration date of the end-product.
  • Depending on the type of flour, the dough turns out strong.

Packaging:

1 kg | 2 kg
Retail ready packaging
Shipped in 40' conteiners by sea

25 kg | 50 kg
Bulk packaging
Shipped in 20' conteiners by sea holding approximately 24MT
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