The catalog contains selling prices of the manufacturer!
Tel: (8 0225) 55-85-99, 72-59-70
Tel: (8 01512) 4-55-06, 4-30-73
Tel: 8 (0216) 56-84-59, 54-08-60
Price per 1 pc.
Weight 1 loaf of bread - 1 kg.
Preachers of proper nutrition rightly consider such flour useful - from 8 to 10% in it falls on bran, so dear to the heart of those who like to clean internal pipes from rust. But we must be aware that the second grade flour is the grain that did not withstand the tests and was rejected for the production of flour 1 and the highest grades. In such flour, gluten is formed either too weak and extensible, or overly strong and shortly torn, that is, so that the dough made from such flour during fermentation is better left alone and with no restraining to it. Due to the high amylolytic activity - the greater formation of dextrins, leading to stickiness and hardening crumb, with low acidity of the dough - it can "float", because even germinated grain is used, in which the amylolytic enzyme a-amylase is present, which is unacceptable in the production of high-grade and first-grade flour. Therefore, as practice shows, the best quality bread made from flour of 2 varieties is sourdough. It is possible that it makes sense to ferment the brew from a small amount of flour, that is, to put a brew on the brew.
For wholesale purchase of goods call:8(017)215-54-53, 8(017)215-53-66
For retail purchase, call:8(01716)311-08, 8(01716)659-42