Flour is a food product, which is obtained by grinding grains of different cultures. It is made from many varieties of cereals, in particular from wheat, rye, buckwheat, spelled, rice, millet, barley and corn. But the main types of baking flour are wheat, rye and rice. The first is produced more - this is due both to the vast geography of wheat cultivation, and to the high nutritional value and pleasant taste characteristics of products based on wheat flour.
In the CIS countries several types of bread flour are produced: premium, extra, first, second, semolina and wholegrain flour.
The most refined, that is, purified type, is considered to be flour of Premium grade (Type 550). It is produced only from the inside of the grain, so it is characterized by a lower percentage of gluten, a large content of starch and white with a light cream color. Flour of premium grade has good baking properties: products based on it are distinguished by their excellent volume and fine developed porosity. It is this product that is used for higher varieties of flour products. This flour produces excellent flaky, sand and yeast dough, as well as flour filling and sauces. Used for: white bread, pita bread, French baguettes, cakes, pasta, pizza.
Flour of the 1st grade All purpose (Type 650), which is the most common, includes in its composition a small number of grain envelopes. Soft to the touch and with a light yellowish tinge, it contains a lot of gluten, due to which the dough is made of elastic, and the finished products are of good size and shape, pleasant aroma and taste. This sort of flour is ideal for not baking cakes (pies, pancakes, national kinds of noodles) and for baking different bread products. Used for: All kinds of bread, pita bread, cakes, wafers and cookies.
Flour of the 2nd grade is much darker than the first grade, can have a gray or brown tinge. The latter has the best baking properties - pastry based on it is lush, with a porous crumb. It is good for not floury products and table varieties of white bread.
In addition to bread and confectionery products, flour also used for pasta and mixed fodder. It is added to sauces, used for breading meatballs or fish.
Package: 1, 2, 3, 5, 10, 25, 50 kg
Composition and useful properties of flour
The nutritional value of flour depends directly on its type and variety. So, a number of useful qualities have wheat flour, the lower grades of which, in terms of the content of valuable substances, largely exceed the product of higher grades. After all, the former are produced not only from the peripheral layers of grain, but also from its core, which contains many protein substances, fiber, vitamins E, PP, B1, B3 and B6, as well as a set of minerals (iron, calcium, manganese, phosphorus, potassium , copper, magnesium, zinc). Due to this composition, products made of wheat flour help the body stay in a constant energy tone and promote, stimulate mental activity, enhance immunity, improve blood regulation and coagulation. People suffering from diseases of the digestive system are recommended to use products based on higher grades of flour, and those who are bothered with extra pounds will benefit from products from wholegrain flour.
The consumption of flour products is limited for people with excessive body weight.