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Semyonov & Bezborodov Mill

Saratovskie Nivy, 2kg

High grade baking wheat flour. STATE STANDARD 52189-2003

The Saratov region is home of the best wheat varieties in Russia. It is from this wheat, grown under the warm rays of the sun, that Saratovskie Nivy flour is made. The baked goods made from this flour are remarkable for excellent taste.

Peculiarities:

The grinding batch is based on the 3rd and 4th class milling wheat.

Quality Indicators

Raw gluten — at least 28%
Gluten deformation meter (IDK) — 65-70 units
Moisture content — 14,5%
Falling number — 185-300 sec
Whiteness — 56 units

Rumyasha, 2kg, 1kg

High grade baking wheat flour. STATE STANDARD 52189-2003

Ruddy baked products! Grandma's pasties and mom's pancakes are associated with it. It evokes the warmest memories of childhood, delicious homemade food. With Rumyasha flour, all your culinary masterpieces will be of excellent quality because it is made from the best wheat. From this flour the dough comes out light, elastic, and the baked products have an exceptional taste, the taste of childhood.

Peculiarities:

The grinding batch is based on only the 3rd class milling wheat.

Quality Indicators

Raw gluten — 28-29%
Gluten deformation meter (IDK) — 65-75 units
Moisture content — 14,5%
Falling number — 200-330 sec
Whiteness — 56-60 units

Marka 1896, 2kg

High grade baking wheat flour. STATE STANDARD 52189-2003

Marka 1896 is premium flour. It is produced from selected elite varieties of wheat. It has the best baking properties. The highest quality is emphasized by the splended packaging ‒ a two-layer bag, which rules out the possibility of flour spilling and saves you unnecessary problems.

Peculiarities:

The grinding batch is formed in a special way, by the method of mixing different varieties of the 3rd class wheat. The presence of a cream shade is allowed.

Quality Indicators

Raw gluten — 28-30%
Gluten deformation meter (IDK) — 65-80 units
Moisture content — 14,5%
Falling number — 250-330 sec
Whiteness — 56-60 units