• tip400-25kg
  • tip400-10kg
  • tip400-1kg
  • tip400-5kg

TYPE 400

Specific purpose wheat flour type T-400 is soft flour of distinctively white colour and fine granulation. It is intended for making pastries of finalised fermented dough such as doughnuts, rolls, fritters and similar where yeast is the means for making the dough rise.

White flour is made by fine grinding. By removing layer of the grain and seed, vitamin level is reduced but that’s why it has excellent baking characteristics.

It is used for making white bread and various fine pastries and cakes. White flour is most commonly used for making home-made pasta.

Available in packages of:
1 kg, 5 kg, 10 kg and 25 kg.

Moisture Content
Ash Content Level of Acidity
up to 15.00% 0.45% up to 2.50


In 2.5 dl of warm milk put 2 tablespoons of sugar and mix a piece of yeast. Leave it for fifteen minutes to grow. Then pour the milk and yeast in pan, add 2 eggs, 1 dl oil and teaspoon of salt. Gradually add half a pound of flour and knead a soft dough.

Dough and cover with a cloth and leave in a warm place to grow about an hour. When the dough grow shake out of it as mealy and well it izmesiti. Develop a thin crust and cover with 1/3 of margarine, then fold the crust on all sides and leave about fifteen minutes. This process repeated twice more. Then divide the dough into two parts, stretch thin crust and cut them into triangles.