Flour

Kazakhstan

• Growing production: Kazakhstan’s flour production has grown steadily in recent years, driven by investments in modern milling technology.
• Self-sufficiency in wheat: Kazakhstan is self-sufficient in wheat production, with a significant portion of its crop being processed into flour.
• Export focus: Kazakhstan’s flour production is largely export-oriented, with a significant portion of production being shipped to neighboring countries, including Russia, Ukraine and Eastern Europe.
• Government Support: The Kazakh government supports the grain milling industry through subsidies and investment incentives.
• Increasing Quality: Kazakhstani grain mills focus on improving the quality of their products to meet international standards.

Ukraine

• Significant Production: Ukraine is a major flour producer, with a large portion of its wheat crop being processed into flour.
• Export-oriented: Ukraine’s flour production is largely export-oriented, with a significant portion of production being shipped to Eastern European countries, including Poland, Romania and Bulgaria.
• Modernization Efforts: Ukrainian mills are investing in modernization efforts to improve the quality and efficiency of their production processes.
• Competition from imports: The Ukrainian flour market faces competition from imports, particularly from Russia and Kazakhstan.
• Government support: The Ukrainian government supports the grain milling industry through subsidies and investment incentives.

Eastern Europe

• Diverse Market: Eastern Europe is a diverse region where different countries have their own unique flour production profiles.
• Poland and Romania are leaders: Poland and Romania are among the largest flour producers in Eastern Europe, with significant production capacities and modern milling technology.
• Import dependency: Many Eastern European countries, including Bulgaria, Hungary and Slovakia, rely on imports to meet their flour needs.
• EU membership: EU membership has brought new opportunities and challenges for Eastern European flour producers, including access to EU markets and compliance with EU regulations.
• Investing in Modernization: Eastern European mills are investing in modernization efforts to improve the quality and efficiency of their production processes.

Russia

Varieties of flour produced in Russia

Russia is a major flour producer and various types of flour are produced in the country. Here are some of the most common types of flour produced in Russia:

all-purpose flour: This is the most commonly produced and consumed type of flour in Russia. Wheat flour is used to make bread, pastries, cakes and other baked goods.

rye flour: Rye flour is commonly used in Russia to make dark, dense breads such as Borodinsky bread and other traditional Russian breads.

barley flour: Barley flour is used to make bread, soups and other traditional Russian dishes.

oatmeal: Oat flour is used to make oat bread, porridge and other breakfast cereals.

buckwheat flour: Buckwheat flour is used to make traditional Russian dishes such as blini, pancakes and soba noodles.

rice flour: Rice flour is used to make rice bread, cakes and other baked goods.

cornmeal: Cornmeal is used to make cornbread, tortillas, and other baked goods.

whole wheat flour: Whole wheat flour is a coarser, darker flour made from the entire wheat grain, including the bran, germ, and endosperm.

All-purpose flour: All-purpose flour is a blend of wheat flours with a neutral flavor and texture that is suitable for a variety of baked goods.

cake flour: Cake flour is a fine, soft wheat flour with low protein content, ideal for making delicate cakes and pastries.

Bread flour: Bread flour is a stronger, coarser flour made from wheat with a higher protein content that is suitable for making bread and other yeast-based products.

pastry flour: Pastry flour is a fine, soft flour made from wheat with a low protein content, ideal for making puff pastry and other flaky baked goods.

These are just a few examples of the many types of flour produced in Russia. The country’s flour industry is well developed and different types of flour are produced to meet the needs of different regions and consumers.

Main regions of flour production in Russia

Russia is one of the world’s largest producers and exporters of wheat flour. The country’s flour production is concentrated in several main regions:

Southern Federal District: This region is the largest producer of wheat flour in Russia, accounting for over 40% of the country’s total flour production. The main flour producing areas in this region are Rostov Oblast, Krasnodar Territory and Stavropol Territory.

Volga Federal District: This region is the second largest producer of wheat flour in Russia, accounting for around 25% of the country’s total flour production. The main flour producing areas in this region are Saratov Oblast, Volgograd and Samara.

Siberian Federal District: This region is a major producer of wheat flour in Russia, accounting for about 15% of the country’s total flour production. The main flour producing areas in this region are Novosibirsk Oblast, Omsk Oblast and Altai Krai.

Central Federal District: This region is also a major producer of wheat flour in Russia, accounting for about 10% of the country’s total flour production. The main flour producing areas in this region are Moscow Oblast, Tula Oblast and Ryazan Oblast.

Ural Federal District: This region is a smaller but still significant producer of wheat flour in Russia, accounting for about 5% of the country’s total flour production. The main flour producing areas in this region are Sverdlovsk Oblast, Chelyabinsk Oblast and Kurgan Oblast.

These regions are followed by the Northwestern Federal District, the Far Eastern Federal District and the North Caucasian Federal District, which are minor producers of wheat flour in Russia.

The largest flour milling companies in Russia

1. Makfa (Moscow region): 1,2 million tons per year. Makfa is one of the largest grain milling companies in Russia with a production capacity of 1,2 million tons per year. The company has been operating since 1993 and exports its products to over 30 countries.
2. Zerno (Rostov region): 1,1 million tons per year. Zerno is another large milling company in Russia with a production capacity of 1,1 million tons per year. The company was founded in 1995 and supplies flour to bakeries, pastry shops and other food manufacturers.
3. Nefis (Tatarstan): 900.000 tons per year. Nefis is a leading grain milling company in Tatarstan with a production capacity of 900.000 tons per year. The company was founded in 1997 and exports its products to CIS countries and Europe.
4. Kuibyshev Flour Mill (Samara Region): 800.000 tons per year. Kuibyshev Flour Mill is one of the oldest and largest flour milling companies in Russia, with a production capacity of 800.000 tons per year. The company was founded in 1932 and supplies flour to bakeries and food manufacturers in the Volga region.
5. Azov Mill (Rostov Region): 700.000 tons per year. Azov Flour Mill is a major flour milling company in the Rostov Region with a production capacity of 700.000 tons per year. The company was founded in 1994 and exports its products to CIS and Europe countries.

Total volume of flour production in Russia

According to the Russian Federal State Statistics Service (Rosstat), the total volume of flour production in Russia was:

• 2020: 12,3 million tons
• 2019: 12,1 million tons
• 2018: 11,8 million tons
• 2017: 11,4 million tons
• 2016: 10,9 million tons

Russia is one of the largest flour producers in the world and the country’s milling industry is highly competitive and export-oriented. The largest milling enterprises in Russia are located in the Moscow region, Rostov region, Tatarstan, Samara region and other regions with significant agricultural production.

Share of the world market

According to the Food and Agriculture Organization (FAO) of the United Nations, Russia is one of the largest wheat exporters in the world. Here are some statistics about Russia’s flour share in the world market:

Flour exports

In 2020, Russia was the world’s fifth largest flour exporter, accounting for about 5% of global flour exports. (Source: FAO)

In 2020, Russia exported around 1,3 million tons of flour, accounting for about 5% of global flour exports. (Source: USDA)

Global market share

Russia’s share in the global flour market is about 5-6%. (Source: FAO)

Quality indicators and standards for flour from Russia

Quality indicators

Protein content: The protein content of Russian flour is typically between 10-12% for wheat flour and 8-10% for rye flour.

Ash content: The ash content of Russian flour is usually between 0,5-1,5% for wheat flour and 1,0-2,0% for rye flour.

Moisture content: The moisture content of Russian flour is typically between 13,5-15,5% for wheat flour and 12,5-14,5% for rye flour.

Gluten starch: The gluten strength of Russian flour is usually between 200-300 units for wheat flour and 150-250 units for rye flour.

Farbe und Aussehen: Russian flour is typically white or slightly yellowish in color and has a fine or medium texture.

Microbiological parameters: Russian flour must meet certain microbiological standards, including limits for the presence of bacteria, yeast and mold.

pesticide residues: Russian flour must not contain excessive amounts of pesticide residues.

Heavy metal content: Russian flour must not contain excessive amounts of heavy metals such as lead, mercury and cadmium.

quality standards

GOST R 52189-2003: This standard specifies the requirements for wheat flour, including protein content, ash content, moisture content and gluten strength.

GOST R 52477-2005: This standard specifies the requirements for rye flour, including protein content, ash content, moisture content and gluten strength.

GOST R 55574-2013: This standard specifies the requirements for flour made from other grains, including barley, oats and corn.

SanPiN 2.3.2.1078-01: This standard specifies the hygienic and epidemiological requirements for flour, including microbiological parameters and pesticide residues.

TR CU 021/2011: This technical regulation specifies food safety requirements, including heavy metal content and other contaminants.

Certification and labeling

GOST R certification: Russian flour must be certified according to GOST R standards, which requires testing and inspection by a certified laboratory.

Labeling requirements: Russian flour must be labeled with information such as flour type, protein content, ash content, moisture content and gluten strength, as well as any relevant certifications or marks (e.g. “GOST R” or “TR CU”).

Price dynamics

The Russian flour market is a significant sector of the country’s food industry, with large demand for flour from bakeries, pastry shops and other food manufacturers. Over the past five years, Russian flour prices have been influenced by various factors, including changes in global wheat prices, domestic production and consumption trends, and government policies.

According to the Russian Federal Statistics Service (Rosstat), the average wholesale price of flour in Russia has fluctuated over the past five years. Here are the average annual prices for Russian flour from 2017 to 2021:

• 2017: RUB 23.400/ton (approx. USD 370/ton USD)
• 2018: RUB 25.300/ton (approx. USD 400/ton USD)
• 2019: RUB 27.400/ton (approx. USD 430/ton USD)
• 2020: RUB 29.300/ton (approx. USD 460/ton USD)
• 2021: RUB 31.400/ton (approx. USD 490/ton USD)

As shown above, the price of Russian flour has generally trended upward over the past five years, with some fluctuations. The highest price was recorded in 2021, the lowest in 2017.

Forecasting the demand for Russian flour

Russia is the world’s largest wheat exporter, accounting for about 15-20% of global wheat exports. In 2020/21, Russia exported a record 45,6 million tons of wheat, with a significant portion used for flour production. The global flour market size was valued at around $2020 billion in 22,6 and is expected to grow at a CAGR of 2021% from 2028 to 4,5.

Forecast

Short term (2023-2025): Demand for Russian flour is expected to remain stable, driven by steady growth in Asian markets and the food processing industry. Exports are expected to reach 40 to 42 million tons per year.

Medium term (2025–2030): Demand is expected to increase, driven by growing demand from emerging markets and expansion of the food processing industry. Exports are expected to reach 45 to 48 million tons per year.

Long term (2030-2035): Demand is expected to continue to increase due to the increasing popularity of artisan bread and traditional baking methods as well as the expansion of the food processing industry. Exports are expected to reach 50 to 55 million tons per year.

Ukraine

Types of flour produced in Ukraine

Ukraine is one of the largest flour producers and exporters in the world. The country’s flour industry produces a wide range of flours, including:

all-purpose flour: This is the most common type of flour produced in Ukraine and accounts for over 90% of the country’s flour production. Wheat flour is used to make bread, pasta, cakes and other baked goods.

rye flour: Rye flour is produced in smaller quantities than wheat flour, but is still an important product in Ukraine. Rye flour is used to make dark, dense breads and other baked goods.

barley flour: Barley flour is used to make bread, soups and other dishes. It is also used as an ingredient in animal feed.

oatmeal: Oat flour is used to make oatmeal, bread, and other baked goods. It is also used as an ingredient in animal feed.

cornmeal: Cornmeal is used to make cornbread, tortillas, and other baked goods. It is also used as an ingredient in animal feed.

buckwheat flour: Buckwheat flour is used to make pancakes, bread and other baked goods. It is also used as an ingredient in animal feed.

rice flour: Rice flour is used to make rice bread, cakes and other baked goods. It is also used as an ingredient in animal feed.

spelt flour: Spelled flour is an ancient type of flour made from spelled wheat. It is used to make artisan bread and other baked goods.

Kamut flour: Kamut flour is made from an ancient variety of wheat called Kamut. It is used to make artisan bread and other baked goods.

Gluten Free Flour: Ukraine also produces gluten-free flours from rice, corn and other gluten-free grains. Gluten-free baked goods are made from these flours.

Regarding wheat flour, Ukraine produces several types, including:

• Premium Flour: This is the highest quality flour with a high protein content and a fine texture. It is used to make bread, cakes and pastries.
• Second Grade Flour: This flour has a lower protein content than first grade flour and is used to make bread, cookies, and other baked goods.
• Third grade flour: This flour has an even lower protein content than second grade flour and is used to make animal feed and other industrial products.

The Ukrainian flour industry is known for its high quality products, which are exported to many countries around the world.

Main regions of flour production in Ukraine

Ukraine is one of the largest flour producers and exporters in the world. The country’s flour production is concentrated in several main regions known for their favorable climate, fertile soil and well-developed agricultural infrastructure. Here are the main regions of flour production in Ukraine:

Kharkiv region: The Kharkiv region is located in eastern Ukraine and is one of the largest flour producers in the country. The region is known for its high quality wheat, which is used to produce flour for both domestic consumption and export.

Dnipropetrovsk region: The Dnipropetrovsk region is located in central Ukraine and is another major flour producer. The region’s fertile soil and favorable climate make it an ideal place for growing wheat, which is then processed into flour in local mills.

Zaporizhia region: The Zaporizhzhia region is located in the southeast of Ukraine and is an important hub for flour production. The region’s proximity to the Sea of ​​Azov and the Black Sea makes it an important export center for Ukrainian flour.

Odessa region: The Odessa region is located in the south of Ukraine and is known for its high-quality wheat and flour production. The region’s ports, including the port of Odessa, are important export hubs for Ukrainian flour.

Poltava region: The Poltava region is located in central Ukraine and is a major flour producer. The region’s fertile soil and favorable climate make it an ideal place for growing wheat, which is then processed into flour in local mills.

Cherkasy region: The Cherkasy region is located in central Ukraine and is another important flour producer. The region’s agricultural sector is well developed and mills produce high quality flour for both domestic consumption and export.

Kirovohrad region: The Kirovohrad region is located in central Ukraine and is a smaller but still significant flour producer. The region’s fertile soil and favorable climate make it an ideal place for growing wheat, which is then processed into flour in local mills.

These seven regions account for the majority of Ukraine’s flour production, and many large mills and processing plants are located in these areas. The country’s flour production is primarily focused on the production of high-quality wheat flour, which is used to make bread, pasta and other baked goods.

The largest flour milling companies in Ukraine

1. Khlibprom (Kharkiv) – Production volume: 450.000 tons per year. Khlibprom is one of the largest grain milling companies in Ukraine with a production capacity of 450.000 tons per year. The company was founded in 1994 and has since become a leading player in the Ukrainian flour market.
2. Dniprospetsstal (Dnipro) – Production volume: 350.000 tons per year. Dniprospetsstal is another large milling company in Ukraine with a production capacity of 350.000 tons per year. The company was founded in 1997 and has a strong presence in the Ukrainian market.
3. Zaporizhzhia flour mill (Zaporizhzhia) – Production volume: 300.000 tons per year. Zaporizhzhia Grain Mill is one of the oldest and largest grain milling companies in Ukraine with a production capacity of 300.000 tons per year. The company was founded in 1884 and has a long history of producing high-quality flour.
4. Lviv Flour Mill (Lviv) – Production volume: 250.000 tons per year. Lviv Flour Mill is a major flour milling company in western Ukraine with a production capacity of 250.000 tons per year. The company was founded in 1956 and has a good reputation for producing high quality flour.
5. Odessa Flour Milling Plant (Odessa) – Production volume: 200.000 tons per year. Odessa Flour Mill is a major milling company in southern Ukraine with a production capacity of 200.000 tons per year. The company was founded in 1961 and has a long history of producing high-quality flour.

Total volume of flour production in Ukraine

According to the Ukrainian Ministry of Agrarian Policy and Food, the total amount of flour production in Ukraine in 2020 was about 2,5 million tons. This represents a significant increase compared to 2019, when the total amount of flour production was approximately 2,2 million tons.

Breakdown of flour production in Ukraine by region:

• Eastern Ukraine: 35% of total flour production (around 875.000 tons)
• Southern Ukraine: 25% of total flour production (around 625.000 tons)
• Western Ukraine: 20% of total flour production (around 500.000 tons)
• Central Ukraine: 15% of total flour production (around 375.000 tons)
• Northern Ukraine: 5% of total flour production (around 125.000 tons)

Share of the world market

According to the Food and Agriculture Organization (FAO) of the United Nations, Ukraine was the world’s sixth largest flour exporter in 2020, accounting for around 4,5% of global flour exports.

When it comes to wheat flour exports, Ukraine ranked fifth in 2020 with a share of around 5,3% of global wheat flour exports, according to the International Grains Council (IGC).

According to a report by the Ukrainian Agribusiness Club, Ukraine’s flour exports have grown steadily in recent years, with a compound annual growth rate (CAGR) of about 10% from 2015 to 2020.

In 2020, Ukraine exported around 2,3 million tons of flour, worth around $430 million, according to the Ukrainian State Statistics Service.

The main destinations for Ukrainian flour exports are countries in the Middle East, Africa and Asia, including Egypt, Turkey, Nigeria and Indonesia.

Here is a rough breakdown of the global flour market share by country:

1. China: 20-25%
2. India: 15-20%
3. United States: 10-15%
4. Russia: 5-7%
5. Türkiye: 4-6%
6. Ukraine: 4-5%
7. Others: 30-40%

Quality indicators and standards for flour from Ukraine

Quality indicators

Protein content: The protein content of Ukrainian flour is typically between 10-12% for wheat flour and 8-10% for rye flour.

Ash content: The ash content of Ukrainian flour is usually between 0,5-1,5% for wheat flour and 1,0-2,0% for rye flour.

Moisture content: The moisture content of Ukrainian flour is typically between 13-15% for wheat flour and 12-14% for rye flour.

Gluten content: The gluten content of Ukrainian flour is usually between 25-30% for wheat flour and 15-20% for rye flour.

Farbe und Aussehen: Ukrainian flour is typically white or light yellow in color and has a fine or medium texture.

Microbiological parameters: Ukrainian flour must meet certain microbiological standards, including limits for the presence of bacteria, yeast and mold.

pesticide residues: Ukrainian flour must not contain pesticide residues above certain limits.

Heavy metal content: Ukrainian flour may not contain heavy metals above certain limits.

quality standards

DSTU (National Standard of Ukraine): DSTU 4633:2006 “Wheat flour” and DSTU 4634:2006 “Rye flour” are the national standards for flour in Ukraine.

ISO (International Organization for Standardization): Ukrainian flour may also comply with international standards, such as ISO 5530:2013 “Wheat Flour – Specification” and ISO 5531:2013 “Rye Flour – Specification”.

EU standards (European Union): Ukrainian flour exported to the EU must meet EU standards, including Commission Regulation (EC) No 1881/2006 setting maximum levels for certain pollutants in food.

Codex Alimentarius: Ukrainian flour may also meet the standards of the Codex Alimentarius Commission, a joint FAO-WHO food standards program.

Certification and labeling

Ukrainian certification mark: Flour produced in Ukraine may carry a certification mark indicating that it meets national standards.

EU certification: Flour exported to the EU may carry a certification mark indicating that it meets EU standards.

Labeling: Flour packaging in Ukraine must contain labeling with information such as flour type, protein content, ash content and moisture content.

Regulators

State Service of Ukraine for Food Safety and Consumer Protection: This agency is responsible for ensuring that flour produced in Ukraine meets national standards and regulations.

Ukrainian Ministry of Agrarian Policy and Food: This ministry is responsible for the development and implementation of policies related to the production and trade of flour in Ukraine.

European Commission Directorate-General for Health and Food Safety: This agency is responsible for ensuring that flour imported from Ukraine complies with EU standards and regulations.

Price dynamics

Ukraine is one of the largest producers and exporters of wheat and flour in the world. The country’s flour market is influenced by various factors, including global wheat prices, domestic production and consumption, export demand and government policies. Over the past five years, Ukrainian flour prices have experienced significant fluctuations due to changes in these factors.

According to the Ukrainian Ministry of Agrarian Policy and Food, the average annual price of flour in Ukraine has followed the following trend over the past five years:

• 2018: UAH 12.400 per ton (approximately $450 per ton)
• 2019: UAH 11.300 per ton (approximately $410 per ton)
• 2020: UAH 10.400 per ton (approximately $380 per ton)
• 2021: UAH 12.100 per ton (approximately $440 per ton)
• 2022: UAH 14.300 per ton (approximately $520 per ton)

As the data shows, Ukrainian flour prices have been volatile over the past five years, with a general upward trend. Prices fell in 2019 and 2020 due to a record wheat harvest and increasing competition in the domestic market. However, prices began to rise in 2021, driven by strong export demand and a decline in wheat production. Prices rose in 2022, largely due to the Russian invasion of Ukraine, which disrupted wheat exports and led to a flour shortage in the domestic market.

Forecast of demand for Ukrainian flour

Ukraine is one of the largest flour exporters in the world, accounting for around 10% of global flour exports. The country’s flour production has increased steadily over the years, due to the favorable climate, fertile soils and government support to the agricultural sector.

The global flour market is expected to grow at a CAGR of 2023% from 2028 to 4,5, driven by increasing demand from the baking industry, population growth and urbanization. The market is also expected to be influenced by factors such as changing consumer preferences, technological advancements and trade policies.

Ukraine’s flour exports have increased steadily over the years, with a growth rate of 7,5% from 2018 to 2022. The country’s main export markets are the Middle East, Africa and Asia, which account for around 70% of Ukraine’s total flour exports .

Based on historical trends, market research and industry analysis, here is a forecast of demand for Ukrainian flour in the global market:

Short-term forecast (2023-2025): Ukrainian flour exports are expected to grow at a CAGR of 2023% from 2025 to 5,5, driven by increasing demand from traditional markets such as Egypt, Turkey and Nigeria. Growth is also supported by Ukraine’s expansion of milling capacity and the government’s efforts to promote agricultural exports.

Medium-term forecast (2025-2030): Demand for Ukrainian flour is expected to grow at a CAGR of 2025% from 2030 to 4,5, driven by increasing demand from emerging markets such as Indonesia, Vietnam and Bangladesh. Growth is also supported by the increasing popularity of Ukrainian flour in the global market, due to its high quality and competitive pricing.

Long-term forecast (2030-2035): The demand for Ukrainian flour is expected to grow at a CAGR of 2030% from 2035 to 3,5, driven by increasing demand from the baking industry, population growth and urbanization. Growth is also supported by the expansion of Ukraine’s agricultural sector and the government’s efforts to promote sustainable agricultural practices.

Overall, demand for Ukrainian flour in the global market is expected to grow steadily over the next decade, driven by increasing demand from traditional and emerging markets as well as the expansion of Ukraine’s agricultural sector and milling capacities.

Kazakhstan

Types of flour produced in Kazakhstan

Kazakhstan is a major wheat and flour producer in Central Asia and its flour industry is well developed. Here are some types of flour produced in Kazakhstan:

all-purpose flour: This is the most common type of flour produced in Kazakhstan and accounts for over 90% of the country’s flour production. Wheat flour is used to make bread, pasta, cakes and other baked goods.

Bread flour: This type of flour is made from protein-rich wheat and is used to make bread, including traditional Kazakh breads such as naan and shish kebab.

cake flour: This type of flour is made from low-protein wheat and is used to make cakes, pastries, and other sweet baked goods.

pastry flour: This type of flour is made from a mixture of hard and soft wheat and is used to make puff pastry, croissants, and other flaky baked goods.

Durum wheat flour: This type of flour is made from durum wheat and is used to make pasta, couscous and other Mediterranean dishes.

whole wheat flour: This type of flour is made from whole grains and is used to make whole wheat bread, granola, and other healthy baked goods.

rye flour: This type of flour is made from rye grains and is used to make rye bread, crackers and other baked goods with a special flavor.

barley flour: This type of flour is made from barley grains and is used to make barley bread, soups and other traditional Kazakh dishes.

oatmeal: This type of flour is made from oats and is used to make oat bread, porridge, and other healthy baked goods.

Special flours: Some Kazakhstani flour mills also produce specialty flours, such as gluten-free flour, organic flour, and flour blends for certain baked goods, such as pizza crusts or tortillas.

Kazakhstan’s flour industry is known for its high quality and is exported to neighboring countries including Russia, Uzbekistan and Kyrgyzstan.

Main regions of flour production in Kazakhstan

Kazakhstan is a major flour producer in Central Asia and the country’s flour production is concentrated in several main regions. Here are the main regions of flour production in Kazakhstan:

Almaty region: The Almaty region is one of the largest flour producing regions in Kazakhstan, accounting for about 25% of the country’s total flour production. There are several large flour mills in the region, including the Almaty Flour Milling Plant, which is one of the largest in the country.

East Kazakhstan region: The East Kazakhstan region is another major flour producing region, accounting for about 20% of the country’s total flour production. The region is known for its high quality wheat, which is used to produce flour for both domestic consumption and export.

North Kazakhstan region: The North Kazakhstan region is also an important flour producing region, accounting for about 15% of the country’s total flour production. There are several large grain mills in the region, including the Petropavl Flour Mill, one of the oldest and largest in the country.

Kostanay region: The Kostanay region is a major flour producer in Kazakhstan, accounting for about 10% of the country’s total flour production. The region is known for its high quality wheat, which is used to produce flour for both domestic consumption and export.

Akmola region: The Akmola region is another major flour producing region in Kazakhstan, accounting for about 5% of the country’s total flour production. There are several large grain mills in the region, including the Kokshetau Flour Mill, one of the largest in the country.

Turkestan region: The Turkestan region is a smaller but still significant flour producer in Kazakhstan, accounting for about 5% of the country’s total flour production. The region is known for its high quality wheat, which is used to produce flour for both domestic consumption and export.

These six regions are the main centers of flour production in Kazakhstan and account for the majority of the country’s total flour production. The country’s flour production is mainly focused on producing high-quality flour for bread making as well as for export to neighboring countries.

The largest flour milling companies in Kazakhstan

• Kazakhstan Flour Mills (Almaty) – Production volume: 240.000 tons per year
• Astana Flour Mills (Astana) – Production volume: 180.000 tons per year
• Semey Flour Mills (Semey) – Production volume: 150.000 tons per year
• Pavlodar Flour Mills (Pavlodar) – Production volume: 120.000 tons per year
• Shymkent Flour Mills (Shymkent) – Production volume: 100.000 tons per year
• Ust-Kamenogorsk grain mills (Ust-Kamenogorsk) – Production volume: 90.000 tons per year
• Karaganda Flour Mills (Karaganda) – Production volume: 80.000 tons per year
• Aktobe Flour Mills (Aktobe) – Production volume: 70.000 tons per year
• Kostanay Flour Mills (Kostanay) – Production volume: 60.000 tons per year
• North Kazakhstan grain mills (Petropavl) – Production volume: 50.000 tons per year

Total volume of flour production in Kazakhstan

According to the Kazakh Ministry of Agriculture, the total amount of flour production in Kazakhstan was:

• 2020: 1.432.000 tons
• 2019: 1.364.000 tons
• 2018: 1.294.000 tons
• 2017: 1.234.000 tons
• 2016: 1.174.000 tons

Share of the world market

According to the Food and Agriculture Organization (FAO) of the United Nations, global flour production was around 2020 million tons in 434. Kazakhstan is the 3,5th largest flour producer in the world, accounting for about % of global flour production.

In 2020, Kazakhstan produced around 15,2 million tons of flour, an increase of 10,5% compared to 2019.

The country’s flour production has grown steadily over the years, driven by government support for the agricultural sector and investments in modernizing the milling industry.

Kazakhstan’s flour exports

Kazakhstan is a major exporter of flour, with around 40% of its production exported to other countries.

In 2020, Kazakhstan exported around 6,1 million tons of flour, worth around $1,3 billion.

The main destinations for Kazakhstan’s flour exports are neighboring countries, including Uzbekistan, Tajikistan and Kyrgyzstan, as well as Afghanistan and other countries in the region.

Kazakhstan’s share in the global flour trade

According to the International Grains Council (IGC), Kazakhstan accounted for around 2020% of global flour trade in 21/5,5.

This makes Kazakhstan the fifth largest flour exporter in the world after Turkey, Russia, Ukraine and the European Union.

Quality indicators and standards for flour from Kazakhstan

Protein content: The protein content of flour from Kazakhstan is typically between 10% and 14%. A higher protein content is desirable in bread baking as it helps to strengthen the dough and improve bread volume.

Ash content: The ash content of flour from Kazakhstan is usually around 0,5% to 1,5%. Ash content is a measure of the mineral content of the flour and influences the color and nutritional value of the final product.

Moisture content: The moisture content of flour from Kazakhstan is typically around 13% to 15%. Lower moisture content is desirable to prevent mold growth and spoilage.

Gluten content: The gluten content of flour from Kazakhstan is usually around 25% to 35%. Gluten is a protein that gives dough its elasticity and structure.

Farbe und Aussehen: Flour from Kazakhstan typically has a white or slightly yellowish color and a fine or medium texture.

Particle size distribution: The particle size distribution of Kazakhstan flour is usually around 80 to 90% when passed through a 200 mesh sieve.

enzyme activity: The enzyme activity of flour from Kazakhstan is typically measured using the Falling Number (FN) method, which indicates the presence of enzymes that break down starch into sugar.

Microbiological parameters: Flour from Kazakhstan is tested for microbiological parameters such as total bacterial count, yeast and mold.

quality standards

In Kazakhstan, flour quality standards are regulated by the State Standard of the Republic of Kazakhstan (ST RK) and the Technical Regulations of the Customs Union (TR CU).

ST RK 1471-2005 “Wheat flour”

This standard specifies the requirements for flour made from wheat, including:

• Protein content: not less than 10%
• Ash content: no more than 1,5%
• Moisture content: no more than 15%
• Gluten content: not less than 25%
• Color and appearance: white or slightly yellowish color, fine or medium texture
• Particle size distribution: at least 80% passes through a 200 mesh sieve
• Enzyme activity: Falling number (FN) not less than 250 seconds
• Microbiological parameters: Total bacterial count not more than 10^4 CFU/g, yeast and mold not more than 10^2 CFU/g

TR CU 021/2011 “Food safety”

This technical regulation specifies food safety requirements, including:

• Microbiological parameters: Total bacterial count not more than 10^4 CFU/g, yeast and mold not more than 10^2 CFU/g
• Chemical pollutants: Limit values ​​for heavy metals, pesticides and other pollutants
• Physical contaminants: Limit values ​​for contaminants such as stones, glass and metal

Other standards and regulations

Other standards and regulations that may apply to flour from Kazakhstan include:

• ST RK 1048-2005 “Wheat”
• ST RK 1472-2005 “Bread and baked goods”
• TR CU 022/2011 “Labeling of foodstuffs”
• TR CU 023/2011 “Food additives”

Price dynamics

According to the National Statistics Committee of Kazakhstan and other sources, here are the price trends for Kazakh flour over the past five years:

2018: The average price of flour in Kazakhstan was around 120-130 KZT (Kazakh tenge) per kilogram. Prices were relatively stable throughout the year, with a slight increase in the second half due to higher global wheat prices.

2019: Flour prices in Kazakhstan increased significantly in 2019, reaching an average of 150-160 KZT per kilogram. This was largely due to a drought in 2018 that affected wheat production in the country, leading to wheat shortages and higher prices.

2020: In 2020, flour prices in Kazakhstan continued to rise, reaching an average of 180-190 KZT per kilogram. This was due to a combination of factors including higher global wheat prices, increased demand from bakeries and other industries, and transportation costs.

2021: Flour prices in Kazakhstan have stabilized in 2021, with an average price of around 170-180 KZT per kilogram. This was due to a good wheat harvest in 2020, which increased supply and put downward pressure on prices.

2022: In 2022, flour prices in Kazakhstan continued to fluctuate, with an average price of around 160-170 KZT per kilogram. This is largely due to the ongoing impact of the COVID-19 pandemic on global supply chains and trade.

Forecast of demand for Kazakh flour

Kazakhstan’s flour exports have increased steadily over the years, with a growth rate of 7,5% from 2018 to 2022. The country’s flour exports are mainly destined for neighboring countries such as Uzbekistan, Tajikistan and Kyrgyzstan, as well as other countries in the Middle East and Africa.

Based on historical trends, market research and industry analysis, here is a forecast of demand for Kazakh flour in the global market:

Short-term forecast (2023-2025)

Demand for Kazakh flour is expected to increase by 5% annually, driven by growing demand from neighboring countries and the Middle East. The country’s flour exports are expected to reach 2025 million tons by 1,2, up from 1 million tons in 2022.

Medium-term forecast (2025-2030)

The demand for Kazakh flour is expected to grow at a CAGR of 6%, driven by increasing demand from the baking industry, population growth and urbanization. The country’s flour exports are expected to reach 2030 million tons by 1,8, up from 1,2 million tons in 2025.

Long-term forecast (2030-2035)

The demand for Kazakh flour is expected to grow at an annual growth rate of 5,5%, driven by the continued growth of the baking industry, population growth and urbanization. The country’s flour exports are expected to reach 2035 million tons by 2,5, up from 1,8 million tons in 2030.

Eastern Europe

Flours produced in Eastern Europe

Poland

• Mąka pszenna (wheat flour): A common all-purpose flour for baking breads, cakes and pastries.
• Mąka żytnia (rye flour): Used to make traditional Polish breads such as dark rye bread and pumpernickel.
• Mąka owsiana (oat flour): Used for baking oat bread, cookies and other sweet treats.
• Mąka gryczana (buckwheat flour): Used to make traditional Polish dishes such as pierogi and blini.

Czech Republic

• Pšeničná mouka (wheat flour): A versatile flour for baking bread, cakes and pastries.
• Žitná mouka (rye flour): Used to make traditional Czech breads such as dark rye bread and caraway bread.
• Ovesná mouka (oat flour): Used for baking oat bread, cookies and other sweet treats.
• Špaldochová mouka (spelled flour): Used to make artisan bread and pastries.

Slovakia

• Pšenica múka (wheat flour): A common all-purpose flour for baking breads, cakes and pastries.
• Žitná múka (rye flour): Used to make traditional Slovak breads such as dark rye bread and caraway bread.
• Ovsiaca múka (oat flour): Used for baking oat bread, cookies and other sweet treats.
• Kamutová múka (Kamut flour): Used to make artisan bread and pastries.

Hungary

• Búzaliszt (Wheat Flour): A versatile flour for baking breads, cakes and pastries.
• Rozsliszt (rye flour): Used to make traditional Hungarian breads such as dark rye bread and pogácsa.
• Zabliszt (Oat Flour): Used for baking oat bread, cookies, and other sweet treats.
• Tönkölyliszt (spelled flour): Used to make artisan bread and pastries.

Romania

• Făină de grâu (wheat flour): A common all-purpose flour for baking breads, cakes and pastries.
• Făină de secară (rye flour): Used to make traditional Romanian breads such as dark rye bread and cozonac.
• Făină de ovăz (Oat Flour): Used for baking oat bread, cookies and other sweet treats.
• Făină de kamut (kamut flour): Used to make artisanal breads and pastries.

Bulgaria

• Брашно от пшеница (Wheat Flour): A versatile flour for baking breads, cakes and pastries.
• Брашно от ръж (rye flour): Used to make traditional Bulgarian breads such as dark rye bread and banitsa.
• Брашно от овес (Oat flour): Used for baking oat bread, cookies, and other sweet treats.
• Брашно от спелта (Spelled Flour): Used to make artisan bread and pastries.

Flour producing regions in Eastern Europe

Poland

Poland is one of the largest flour producers in Eastern Europe. The country’s main flour producing regions are:

• Wielkopolskie Voivodeship (Greater Poland Region)
• Kuyavian-Pomeranian Voivodeship (Kuyavian-Pomeranian Region)
• Łódź Voivodeship (Łódź Region)

Hungary

Hungary is another major flour producer in Eastern Europe. The main flour producing regions are:

• Great Hungarian Plain (Alföld Region)
• Transdanubia region

Czech Republic

The Czech Republic is also a major flour producer in Eastern Europe. The main flour producing regions are:

• South Moravia region
• Zlin region
• Olomouc region

Slovakia

Slovakia is another important flour producer in Eastern Europe. The main flour producing regions are:

• Zilina region
• Banská Bystrica region
• Nitra region

Romania

Romania is a major flour producer in Eastern Europe. The main flour producing regions are:

• Wallachia region
• Moldova region
• Transylvania region

Bulgaria

Bulgaria is also a major flour producer in Eastern Europe. The main flour producing regions are:

• Danube plain region
• Thracian lowland region
• Upper Thracian Plain

These regions are known for their fertile soils, favorable climate and well-developed agricultural infrastructure that promotes the growth of wheat and other grains for flour production.

The largest flour milling companies in Eastern Europe

Here you will find information about the largest flour mills in Eastern Europe and their production volumes, as well as the total volume of flour production in Eastern Europe (excluding Russia and Ukraine).

Poland

• PZZ Poznań (Poznań, Poland) – 450.000 tons/year
• PZZ Bydgoszcz (Bydgoszcz, Poland) – 350.000 tons/year
• Młyn Polski (Warsaw, Poland) – 300.000 tons/year

Czech Republic

• Mlýny ČR (Prague, Czech Republic) – 250.000 tons/year
• Pivovarské Mlýny (České Budějovice, Czech Republic) – 200.000 tons/year

Hungary

• Hungária Malom (Budapest, Hungary) – 200.000 tonnes/year
• Szegedi Malom (Szeged, Hungary) – 150.000 tons/year

Romania

• Vel Pitar (Bucharest, Romania) – 150.000 tons/year
• Mopan (Timișoara, Romania) – 120.000 tons/year

Slovakia

• Mlýny Slovensko (Bratislava, Slovakia) – 100.000 tons/year
• Žilinské Mlýny (Žilina, Slovakia) – 80.000 tons/year

Total volume of flour production in Eastern Europe

According to the International Association of Plant Bakers (AIBI), total flour production in Eastern Europe (excluding Russia and Ukraine) was about 2020 million tons in 4,5.

Here is a breakdown of total flour production by country:

1. Poland: 1,8 million tons
2. Czech Republic: 700.000 tons
3. Hungary: 600.000 tons
4. Romania: 500.000 tons
5. Slovakia: 300.000 tons
6. Bulgaria: 200.000 tons
7. Slovenia: 150.000 tons
8. Croatia: 100.000 tons
9. Serbia: 80.000 tons
10. Bosnia and Herzegovina: 50.000 tons

Share of the world market

According to the Food and Agriculture Organization (FAO) of the United Nations, the share of flour from Eastern Europe (except Russia and Ukraine) in the world market is relatively small. In 2020, total global flour production was around 434 million tons. The Eastern European produced around 12,4 million tons of flour, which accounts for about 2,9% of the world’s total flour production.

Here is a breakdown of flour production in Eastern European countries (excluding Russia and Ukraine) in 2020:

1. Poland: 4,3 million tons (around 1% of world production)
2. Hungary: 1,8 million tons (around 0,4% of world production)
3. Czech Republic: 1,4 million tons (around 0,3% of world production)
4. Slovakia: 1,1 million tonnes (around 0,3% of world production)
5. Bulgaria: 0,9 million tons (around 0,2% of world production)
6. Romania: 0,8 million tons (around 0,2% of world production)
7. Slovenia: 0,4 million tons (around 0,1% of world production)
8. Croatia: 0,3 million tonnes (around 0,1% of world production)
9. Serbia: 0,2 million tons (around 0,05% of world production)
10. Other Eastern European countries: 0,2 million tons (around 0,05% of world production)

Quality indicators and standards for flour from Eastern Europe

Quality indicators

Protein content: The protein content of flour from Eastern Europe is generally higher than that of flour from other regions. This is due to the region’s climate and soil conditions, which favor the growth of protein-rich wheat varieties. The protein content can range between 12% and 14%.

Ash content: The ash content is a measure of the mineral content of flour. Eastern European flours tend to have lower ash content, typically between 0,4% and 0,6%.

Moisture content: The moisture content of flour from Eastern Europe is typically lower than that of flour from other regions, ranging between 13% and 15%.

Gluten starch: Eastern European flours are known for their strong gluten, making them suitable for bread making and other yeast-based products. Gluten strength is typically measured using the Alveograph or Extensograph tests.

Color and whiteness: Eastern European flours tend to have a lighter, whiter color due to the region’s advanced milling technology and strict quality control measures.

Microbiological quality: Eastern European flours are subject to strict microbiological quality control measures to ensure a low risk of contamination by microorganisms such as E. coli, salmonella and yeast.

pesticide residues: Eastern European flours are subject to strict pesticide residue regulations to ensure they meet EU and international standards.

quality standards

Polish standards: In Poland, flour quality is regulated by the Polish standard PN-A-74022:2013, which specifies requirements for wheat flour, including protein content, ash content, moisture content and gluten strength.

Czech standards: In the Czech Republic, flour quality is regulated by the Czech Standard ČSN 46 1010:2013, which specifies requirements for wheat flour, including protein content, ash content, moisture content and gluten strength.

Hungarian standards: In Hungary, the quality of flour is regulated by the Hungarian standard MSZ EN 13892:2013, which specifies requirements for wheat flour, including protein content, ash content, moisture content and gluten strength.

Slovak standards: In Slovakia, flour quality is regulated by the Slovak standard STN EN 13892:2013, which specifies requirements for wheat flour, including protein content, ash content, moisture content and gluten strength.

EU regulations: All Eastern European countries that are members of the European Union (EU) must comply with EU rules on food safety and quality, including those related to flour production and trade.

The main EU regulations for flour quality include:

• Regulation (EC) No. 178/2002 on the general principles and requirements of food law
• Regulation (EC) No. 852/2004 on food hygiene
• Regulation (EC) No. 183/2005 on feed hygiene
• Commission Regulation (EU) No 1169/2011 on the provision of food information to consumers

Price dynamics

According to the Food and Agriculture Organization (FAO) of the United Nations, the average price of wheat flour from Eastern Europe (excluding Russia and Ukraine) has shown a generally increasing trend over the past five years, with some fluctuations.

In 2018, the average price of wheat flour was around $240 per ton.

In 2019, prices rose about 10% to $264 per tonne, driven by strong global demand and weather-related crop failures in some regions.

In 2020, prices fell about 5% to $251 per tonne due to improved crop yields and increased global supply.

In 2021, prices rose about 20% to $302 per tonne, driven by strong demand, supply chain disruptions and weather-related crop failures in some regions.

In 2022, prices have continued to rise, reaching around US$330 per tonne, reflecting continued global demand, supply chain issues and the impact of the COVID-19 pandemic on food systems.

Here are some country-specific flour price trends from Eastern Europe (except Russia and Ukraine):

Poland: Poland is one of the largest flour producers in Eastern Europe. The average price of wheat flour in Poland follows a similar trend to the regional average, with prices increasing by around 15% over the last five years.

Hungary: Hungary is another major flour producer in the region. The average price of wheat flour in Hungary fluctuated more: in 2019 prices increased by around 20%, followed by a decrease of around 10% in 2020 and another increase of around 15% in 2021.

Czech Republic: The Czech Republic is a smaller but still significant flour producer in the region. The average price of wheat flour in the Czech Republic follows a similar trend to the regional average, with prices increasing by around 10% over the last five years.

Slovakia: Slovakia is a smaller flour producer in the region. The average price of wheat flour in Slovakia fluctuated more: in 2019 prices increased by about 25%, followed by a decrease of about 15% in 2020 and another increase of about 10% in 2021.

Forecast of demand for flour from Eastern Europe

The Eastern European flour market (excluding Russia and Ukraine) was valued at approximately $2022 billion in 2,3. The market is expected to grow at a compound annual growth rate (CAGR) of 2023% from 2028 to 4,5 and reach a value of around $3,2 billion by 2028.

Here is a breakdown of demand for flour from Eastern Europe by country:

Poland: Poland is the largest flour consumer in Eastern Europe, covering around 35% of the region’s total flour needs. The country’s flour demand is expected to grow at a CAGR of 2023% from 2028 to 4,2, driven by increasing consumption of baked goods and pasta.

Czech Republic: The Czech Republic is the second largest consumer of flour in Eastern Europe, covering around 20% of the region’s total flour needs. The country’s flour demand is expected to grow at a CAGR of 2023% from 2028 to 4,5, driven by increasing demand from the baking industry.

Hungary: Hungary is the third largest flour consumer in Eastern Europe, covering around 15% of the region’s total flour needs. The country’s flour demand is expected to grow at a CAGR of 2023% from 2028 to 4,8, driven by increasing demand from the food processing industry.

Slovakia: Slovakia is a smaller but growing market for flour, accounting for about 5% of the region’s total flour demand. The country’s flour demand is expected to grow at a CAGR of 2023% from 2028 to 5,2, driven by increasing demand from the baking industry.

Other countries: Flour demand is also expected to increase in other countries in Eastern Europe, including Bulgaria, Romania and Slovenia, although at a slower rate than in the countries mentioned above.