White flours are obtained by finely milling wheat. They consist only of the grain endosperm, which is why they contain fewer vitamins and minerals that are removed together with the bran and the germ. As a result, this flour has excellent baking properties, producing baked goods with a soft texture.
It is used for the preparation of white bread and various types of fine pastries and cakes. Homemade doughs and noodles are prepared from white, smooth flour, although a mixture of smooth and semolina-type flour is recommended.
Packaging:
25kg.
| Parameters |
Value |
| Moisture content |
up to 15.00% |
| Ash content |
0.60% on dry matter |
| Acidity |
up to 3 |
| Energy value |
350kcal |
| Fats |
1.7g on dry matter |
| Carbohydrates |
74g on dry matter |
| Proteins |
11g on dry matter |
| Fiber |
2.5g on dry matter |
Bakeries: bread, rolls, buns
