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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.
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 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.
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.