Flour of the highest quality
at wholesale prices

Flour

Ears and grains of wheat are symbols of the fertility of the earth, life, abundance and prosperity. Therefore, we can safely say that flour is one of the main products for a healthy human life. When buying bread or pasta, not everyone pays attention to the composition, and even more so to the types of flour. But the properties of the product, its benefits, as well as the permissible rate of use depend on its type. Issues that are worth attention:

  1. What flour is the most useful, what does the type of grinding affect?
  2. What indicators show its quality?
  3. What types of food are used for cooking?
  4. How to choose the right place to store flour stocks?

Everyone has their own preferences regarding bread, buns or other muffins, but not everyone pays attention to the composition before buying it. Let’s consider wheat flour of all varieties and determine the benefits of each.

The product's name Quality indicators Package Price UAH/kg with VAT
Wheat flour of the highest grade Humidity - 14.0-15.0% Whiteness - 60-64 wt.od.

Gluten:
quantity - 25.0-28.0%; quality of VDK - 65-75 c.u.
bulky 10,40
bags of 25 and 50 kg 10,60

What types of flour are, its nutritional value

The product obtained by grinding various types of cereal grains is called flour. The most popular, well-known species are wheat and rye. We use them almost every day. There are other, less popular, but useful in their own way, therefore, species in demand among the population:



rice


corn


buckwheat


oatmeal


linen


barley


pea

Place an order for Fastov Mlyn products with delivery in Ukraine

You can buy both packaged products and bulk products from us. High quality and loyal prices are the two main features that distinguish us from other manufacturers

Flour not packaged

7850 UAH/ton

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Flour in bags

8200 UAH/ton

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Semolina


10200 UAH/ton

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Bran


4000 UAH/ton

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Wheat flour is mostly used for baking and making pasta because of its nice taste and nutritional properties. But it is worth noting that products based on it are contraindicated for people with individual gluten intolerance and diabetes due to the high percentage of simple carbohydrates. Rye is rich in iron, potassium, magnesium. Baking from it is recommended to use for cardiovascular diseases.Oatmeal, buckwheat, corn, rice - these are all dietary types. They contain a large number of enzymes, various vitamins and minerals. The last two types are the rarest in use, but they also have useful properties and are used to prepare various dishes. Linen of all the types is the lowest calorie: 270 kcal per 100 gr. It is recommended to use it for a therapeutic diet for diseases of the gastrointestinal tract. Indicators of different types:

In 100 gr flour Calories Proteins / fats / carbohydrates, g
Wheat 342 9.2 / 1.2 / 74.9
Rye 293 10.7 / 1.9 / 56.8
Oatmeal 369 13.0 / 6.8 / 64.9
Buckwheat 367 13.6 / 1.2 / 73.7
Cornmeal 330 7.2 / 1.5 / 70.2

When choosing a suitable type for cooking, you should take into account individual needs, body characteristics, possible diseases and contraindications. Even for a completely healthy person following an active lifestyle, products of any kind will benefit if the amount consumed does not exceed the allowable one.

The top grade of wheat flour: application in the food industry, advantages and features

The top grade is obtained by grinding the very heart of the grain - its inner part. To obtain it, grains of soft varieties of wheat are cleaned from the shell, fine grinding is used, a sieve with the smallest cells is used, about 25% of flour is obtained from the total amount of wheat. This ratio of finished products to the initial amount of raw materials determines its high cost.

Such wheat flour is valued in the food industry due to its excellent qualities for culinary masterpieces. It has a high content of gluten, which is responsible for the elasticity of the dough. Thanks to it, baking is lush, nutritious and airy. Products from the top grade are not only tasty, but also nutritious and high-calorie. The content of a large amount of proteins, simple carbohydrates give a person a lot of energy. But if it is not consumed, it will turn into fats, so flour from it should be consumed in moderation.

This variety is often used for making cakes, muffins, shortbread cookies, puffs, and bread. In addition to bakeries, manufacturers of various sauces are interested in premium flour because of the high starch content - it is used as a thickener.

Wheat flour of the first grade: what dishes it is used for

The process of obtaining first-class flour is similar to the previous one, but there are some differences. Less fine grinding is used, a sieve with a slightly larger mesh size is used for sieving. With this approach, bran gets into the grinding result, in a ratio of not more than 4%. This makes the first grade flour more nutritious and healthy. Even a small amount of small particles of grains gives it useful properties.

Products made from it help to improve digestion, thanks to vitamin H. The content of B vitamins has a positive effect on the functioning of the nervous system, and accelerates recovery processes. The first grade is loved by many housewives, it is used for making lean pastries. Due to the large amount of gluten, a rather elastic dough comes out of it. It rises well, baking turns out to be voluminous, airy, and does not get stale for a long time. The main dishes made from first-class flour are white bread, pancakes, pies, buns, noodles, and homemade pasta.

Flour

Premium flour for fluffy pastries and buns

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Flour

First grade flour for the most delicious and fragrant bread

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Groats

Semolina for children and adults

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Bran

High quality bran for a complete and proper nutrition

More

Second grade: the variants of its use for cooking various dishes

The second grade is obtained by coarse grinding. In terms of baking qualities, it is inferior to the previous two varieties: a lower content of starch and gluten, therefore, the properties that are necessary for baking are lower. The dough is inelastic, so the pastries are not fluffy. But the content of more bran, namely about 10%, makes it very useful, and sometimes even necessary for health.

Products based on it are less nutritious, more suitable for daily use, and also for people who prefer a healthy lifestyle. It is rich in various minerals, the list of vitamins included in its composition is much larger than that of first-class flour. Products made from second-rate flour are recommended by nutritionists for healing the body. White and dark bread is baked from it (with the addition of rye), diet buns, waffles, some types of cookies, gingerbread, and also are used to make dumplings.

The benefits of wholemeal flour and bran

Wholemeal flour is obtained by coarse grinding, the finished product is 95% of the weight of the grain. On the market, this variety is the cheapest of all, but surprisingly, the products are often quite expensive. This is explained by the fact that due to the high content of bran, the maximum amount of grain nutrients is preserved.It is the most useful flour, as it is rich in fibre, which is necessary for the normalisation of bowel function.

The largest list of vitamins and minerals are essential for health. It does not have high baking properties, the dough from it does not fit well, pastries do not have airiness. But, despite all these seemingly disadvantages, products made from wholemeal flour are of high value to followers of a healthy diet. It is used for baking table bread every day.

Pure bran has its uses in the food industry. According to the content of useful trace elements, they beat all types of flour. Bran is rich in fibre, vitamins, so they take an active part in digestion, helping to cleanse the intestines. Their use is recommended for adults and children to improve the functioning of the digestive tract. A small amount of bran is added to bread, used for breading or consumed on its own. Only 100 grams of pure bran cover the daily requirement of fibre for an adult.


The largest flour is semolina

Semolina is also a flour product, only of the largest grinding, therefore it is considered cereal. Depending on what kind of wheat the semolina was made from, its further use is determined: porridge or backfill. Semolina from soft varieties of wheat is whiter than from durum. It boils well, so it is suitable for porridge or kisel.Durum semolina is most often used for baking, and has a colour closer to grey. Dishes from it are valued for their high nutritional value. Semolina is ideal for satisfying hunger and getting a portion of energy. The high starch content helps fight gastrointestinal diseases. People with diabetes and overweight should avoid it.

Fibre is the basis of healthy nutrition

Fibre is dietary fibre found in foods that, without exaggeration, our body needs. They differ from other useful elements in that they are not digested and do not dissolve in the stomach or intestines. Fibre goes all the way through the gastrointestinal tract, helps to normalise the body's work to obtain nutrients from the food received, cleanses from toxins and toxins. Tracking the use of a daily dose is desirable not only for people who have health problems.This must be done without exception by everyone, and especially children. Studies have shown that it lowers cholesterol and blood glucose levels. The rational use of foods rich in fibre can prevent the occurrence of diseases such as diabetes, coronary heart disease, atherosclerosis and other cardiovascular diseases.

That is why the modern world pays so much attention to these miraculous dietary fibres. Fibre can be obtained by eating beans, cereals, vegetables, fruits, but most of all it contains bran. Wheat fibre is found in the shell of the grain. Therefore, the more fibre there is, the lower the grade of flour it is, respectively, most of it is contained in the wholemeal. And gluten is taken from the core of the grain - its large amount determines the highest grade. Fibre is responsible for the beneficial properties of the resulting products, and gluten for baking and taste.

Measurement of gluten deformation is one of the main indicators of flour quality

Gluten, better known in today's world as gluten or gliadin when specifically considered wheat, plays an important role in determining the quality of flour. Changing the deformation of gluten affects its baking properties. In fact, these are the protein substances of wheat flour, which contain the endosperm of the grain. When kneading the dough, they have the ability to swell, give the dough stickiness, springiness, elasticity, and finish baking splendour and porosity. The nutritional value of products depends on the amount of this protein. The highest content of gluten in flour of the highest grade, hence its high baking performance.

There is such a product as pure gluten. It is obtained by washing flour dough with water. Pure gluten is used to improve the quality of the first and second grades. It can be of different quality, good white colour with a creamy tint, good elasticity, resistance to deformation. Gluten of poor quality will be closer to grey in colour, stick to hands, stretch into long threads when stretched, or, conversely, break off abruptly.The allowed number of measurements of gluten deformation units starts at 50 and ends at 75. The higher the value within these limits, the better the baking will be. But if the indicator goes beyond these parameters, then it will no longer be the highest grade. The best indicator of the ratio of gluten content in flour is 28%

Ash content of flour: the concept for which it is determined

This quality parameter comes from the well-known word - ash. To determine it, about 100 g of flour is burned in a special oven, the ash remaining from it is weighed and, in relation to this mass to the original, the percentage of ash content is determined. The higher it is, the more minerals the flour contains, which are rich in bran. And as far as we remember, the presence of bran speaks of the first or second grade at least.In addition to the benefits of bran and minerals, there is another additional mission. They are directly involved in the fermentation of the dough, so for the baker this parameter is very important when choosing flour. Depending on the future use, a product with an optimal percentage of ash content is selected. For comparison: the permissible level of ash content of the highest grade flour is up to 0.55%, and the ash content of high-grade flour reaches 2%./p>

Wheat flour: from premium to coarse grinding

Wheat flour comes in different varieties and types of grinding. Before moving on to varieties, let's analyse the grinding. Coarse is made from unrefined grain, so the finished product contains bran. This increases its nutritional value. Fine grinding is carried out from refined grains, only its inner part is taken into work. Therefore, the finished product is saturated with proteins and carbohydrates. There are hard and soft wheat varieties.Solid is mainly used to obtain wholemeal flour, from which pasta is made. Fine grinding is used for bakery products, it is obtained from soft wheat varieties. Also, the variety depends on the percentage of ash and gluten. Table of flour varieties:

Colour Ash content The amount of gluten Grinding
Top grade white with a pale yellow tint 0,50-0,55% 24-28% thin 25-30%
I grade white with a slight yellowish tint 0,74-0,75% 25-30% thin, 72%
II grade grey tint 1,25-1,3% 22-25% rough, 85%
Wholemeal the colour is closer to grey, the presence of visible bran 2% 18-20% rough, 93-96%

According to the table for good pastries, cakes, and other dishes in which, in addition to the splendour and porosity of the dough, the resulting whiteness of the dough is valued, it is necessary to use the highest grade, the first one may also be suitable due to the high gluten content. But coarse flour has its advantages. It has the highest content of useful substances: vitamins, micro and macro elements, minerals, amino acids. It could be called the most useful flour, but there are still exceptions. Coarse grinding can be harmful if inflammatory processes of the gastrointestinal tract are present: gastritis, peptic ulcer, colitis.

The most useful flour for everyone

Having become acquainted with all the intricacies of determining the quality of flour, only one conclusion can be drawn - the concept of “best” is individual for each, determined by the needs of the buyer, his contraindications and individual characteristics.

If a person is completely healthy, for him taste qualities, magnificent forms, lightness of baking, nutritional value are in the first place, then the products of their highest grade of flour will cope with these tasks. It is saturated with simple carbohydrates, which, when ingested, quickly break down, give a feeling of satiety and an influx of energy. Products from the highest grade are useful for active people, especially if the work is associated with physical activity.

If you are interested in the maximum benefit, the presence of various trace elements, complex carbohydrates and vitamins, then you need to use second-grade flour or wallpaper. And if you add additional gluten, you will get not only the most useful flour, but also suitable for lush baking. Such products are suitable for daily use, and take part in the diet of various health-improving diets.

Therefore, ideally, it is better to experiment, mix a couple of varieties for your personal healthy baking recipe. If you use a little bran with premium flour, you can get a tasty and healthy product. Or, conversely, add gluten to the second-rate to get a more fluffy dough. The main thing is to eat bakery products within the normal range, as well as control gluten tolerance.

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Flour wholesale for home use

Wheat flour is bought in bulk not only for production scale, but also for home use. Most likely, this is due to the low quality of store-bought bread, but at the same time, at a rather high price. The more open access to information, the more recipes for variations. When baking bread on your own, it is possible to add various useful elements to the dough, making baking original and healthy. Recently, not only baking bakery products has become popular, but also cooking homemade noodles, dumplings and varenikes.

Due to the popularisation of home baking, today it is profitable to buy flour in bulk from trusted manufacturers. The advantage of such purchases is that large companies, unlike small shops or markets, have special warehouses with conditions for its proper storage. This guarantees a quality product. Flour wholesale from the manufacturer is guaranteed to correspond to the declared grade and high quality.

Wheat flour: how to choose and determine the grade

When buying flour, it is important to determine whether the variety is indicated correctly, what quality it has, and whether it has already bloomed. To make it easier to understand which product is in front of you, you can follow a few rules. High-quality flour of the highest quality is characterised by the following features:

  • Grind uniformity. The absence of small grains, bran.
  • Pure white, slight cream tint is allowed
  • When rubbed with fingers, it should “crunch” and not roll.

The last point also talks about the proper storage of flour, namely the damp room. She should not have extraneous odours, especially rotten. The place of storage of flour is important, because it perfectly absorbs all odours. But you can learn about them already in the process of preparation. You can determine the absorbed smell by warming a little flour in the palm of your hand.Its quality can be checked by taste by chewing a small amount. Good flour, stored in a dry room, and before that thoroughly dried after grinding, will not have a pronounced taste. It should be fresh, slightly sweet. If a slight sourness is felt, this indicates that the product is stale. Bitterness and sourness in the taste means its depravity.

Particular attention should be paid to the expiration date. It is usually 6 months. If a longer period is indicated on the package, this means that stabilisers have been added to the flour. This is not some critical factor, but there is no benefit from them, except for long-term storage. Equally important is the packaging. The flour product cannot be stored and sold in plastic bags or bags. Canvas or paper packaging is best suited.





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Flour storage at home

The shelf life of flour, at which useful qualities are preserved, depends on several factors of the product itself:

First of all, the duration of storage depends on the variety. Wheat flour of the highest grade practically does not contain oils, therefore it is stored better, easier, longer. The lower the grade, the more likely it is to go rancid over time
The presence of stabilisers or preservatives. Their content increases the shelf life up to 2 years without special additional conditions.
Type of packaging. In plastic bags, flour is likely to quickly become damp, rolled or mouldy.

Flour is sold in bulk for buyers in excellent quality for storage, you need to take care of the place where it will be located in advance. The room must be dry, clean, with the possibility of ventilation, without saturated foreign odours. The optimal storage temperature for six months is up to 20 ° C. If there is a need to make a reserve for a longer shelf life, then it is necessary to provide a temperature regime of 0 ° C. Then it will be able to maintain its properties without stabilisers from 2 to 10 years, depending on the conditions. For bran, the storage conditions are similar, except that they can withstand a shorter allowable period plus temperature without consequences up to 25 ° C.

It is necessary to periodically check the flour for pests. If lumps or cobwebs appear in it, then these are the first signs of insect infection. In this case, it must be carefully sifted, and then dried. You can use folk remedies to prevent the appearance of insects. The first way is to put a pair of unpeeled garlic cloves in bags, the phytoncide secreted by it repels pests.The main thing is that there is no damage to the shell of the cloves, otherwise the garlic may begin to rot. The second option is to use herbs:

  • calendula flowers;
  • bay leaf;
  • dry cloves.

Dry grass is mixed or used individually, placed in linen bags and transferred with bags of flour.

Contraindications to the use of wheat flour products

Wheat flour products are very nutritious, so their consumption should be moderate. Especially if it's a muffin or white bread. Baking from premium flour is a combination of simple carbohydrates. They are quickly digested and ready to reward with energy. In conditions of subsequent rest or insufficient load, they are deposited in fats. Coarsely ground wallpaper products, on the contrary, are complex carbohydrates, therefore they are considered more useful. People who are prone to obesity, leading a passive lifestyle, should limit the use of products from the highest and first grades of flour.

Another popular reason for the ban is the well-known gluten. Indeed, there are people with individual intolerance. Gluten contains not only wheat flour, but also rye, barley, and oatmeal. Unfortunately, there is no cure for this feature of the body. It is known that gluten intolerance is inherited, but the gene that is responsible for it can be activated already in adulthood. Therefore, if there is discomfort from the use of bakery products, it is better to consult a doctor, diagnose, and try to limit consumption.

As for baking from wholemeal flour and the use of bran, there are also warnings. Since these products will be rich in fibre, it is recommended to use them without exceeding the daily allowance of an adult.