- PurposePasta
Delivery across all Kazakhstan, and also to neighboring countries, more than 12 cities of shipment!
- car;
- railway.
Packing at choice - 1 kg, 2 kg, 3 kg, 5 kg, 10 kg, 25 kg, 50 kg.
Possibility of drawing logo of your company!
The price list on flour:
Flour the 1st grade - 53 000 tenges for ton. Bargaining
The system of discounts from volumes is provided.
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Flour is called the food product which is received by a crunching of grains of different cultures. It is made of many grades of grain cereals, in particular of wheat, rye, buckwheat, by polba, rice, millet, barley, corn, and a dagussa. But treat main types of bread flour wheat and rye. The first make more - it is connected both with extensive geography of cultivation of wheat, and with a high nutrition value and pleasant flavoring properties of products on the basis of wheat flour.
In the CIS countries bread wheat flour is made by 6 grades: the highest, extra, the first, second, gritty flour and wallpaper.
The most refined, that is cleared look, high-grade flour is considered. It is made only from internal part of grain therefore to it low interest of a gluten, high content of starch and color, white with an easy cream raid, is characteristic. High-grade flour has good baking properties: products on its basis differ in the excellent volume and the small developed porosity. This product is used for the premiums of flour products. From this flour excellent puff, shortcake and yeast dough, and also flour gas stations and sauces turns out.
Flour of the first grade which is the most widespread includes insignificant quantity of grain covers in the structure. Soft to the touch and with a subtle yellowish shade, it contains a lot of gluten thanks to what dough from it turns out elastic, and already finished products - the good volume and a form, pleasant aroma and taste. This grade of flour is ideal for lean pastries (pies, fritters, national types of noodles) and for baking of different grain products.
Flour of the second grade is much more dark than top-quality, can have a gray or brown shade. The last possesses the best baking properties - pastries on its basis magnificent, with a porous crumb. It is good for lean flour products and table grades of white loaf.
The main difference of the gritty flour developed from special wheaten grades - larger sizes of separate particles. To it svoystven light-cream shade and high percent of a gluten. Perfectly is suitable for fat yeast dough.
Wallpaper flour crude, it consists practically of those fabrics, as wheat grains. It is seldom used in cookery and generally goes on baking of table grades of bread.
The grade Extra is characterized by the lowest mass fraction of mineral impurity and ashes. This flour is suitable for bakery and confectionery baking of the superior quality.
Rye flour has more modest classification: she is artificial, peeled and wallpaper. All three grades use for baking of rye bread.
Flour of other types is made in limited quantity for production of special or national products. For example, do oatmeal cookies of oatmeal, rice it is good for baby food, and buckwheat - for dietary dishes.
Besides bread and confectionery products, from flour make also pasta and compound feeds. It is added to sauces, used for a breading of cutlets or fish.