Flour

Grain ProTrade – flour wholesale at producer prices

Company Grain ProTrade supplies Flour directly from farmers at favorable conditions. You can safely buy flour from us without worrying about the quality, as all our products are consciously selected by our QM employees in Central Asia and therefore meet the highest standards, which guarantees the expected quality of the goods. In addition to the high standard, the products are sold at an affordable wholesale price. The conditions for the sale of flour can be specified at any time in writing or by telephone with the manager. Our team delivers the flour ordered to our customers within 5 working days.

The main advantages of working with our company:

The high level of professionalism of our entire team, which ensures problem-free delivery of quality flour in the shortest possible time;
a reasonable price level, as we work directly with producers;
convenient delivery straight to you.

Contact our managers on the website or by phone. We offer high quality flour at an optimal price!

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Info about flour

Properties of flour

Flour is obtained by grinding the grains of cereal plants into a powder. mainly become rye and wheat used for processing. Corn, oats, barley, buckwheat are ground in smaller quantities. All existing varieties are classified according to three criteria: species, type, variety.

In the baking business, there is such a thing as a flour yield. It is characterized by the percentage ratio of flour obtained by grinding to the weight of the starting material. Accordingly, if with 100 kg Grains 80 kg of finished product are obtained, the yield is 80%.

Based on the type of grain used in milling, the type of flour is determined. It can be made from wheat grains, rye, peas, barley, rice etc. or from a mixture of several crops.

The area of application determines the type of flour. Wheatgrass is great for baking and cooking pasta. It’s bakery and pasta. The first is made from soft wheat varieties, the second from firm, with high glassiness. The result of processing rye grains is only used for baking purposes.

The type of flour is an important quality indicator. He is closely related to her exit. The lower this indicator, the higher the grade. The highest grade is characterized by the lowest value and rightly bears its name. There is virtually no waste in the production of whole wheat flour – it is coarse and considered the lowest grade.

The consumer properties of flour depend on the chemical composition of flour, its energy value and use. The chemical composition of flour is close to the chemical composition of the grain from which it is made. Especially in lower grades, it is close to the composition of a whole grain.

Compared to grains, flour contains more starch and less fat, sugar, fiber, minerals and vitamins. Of the dry substances in all-purpose flour Carbohydrates dominate (60-70%), especially starch. Its content decreases as the type of flour decreases.

In higher varieties, the total amount of proteins is lower, while gliadin and glutelin are large. Gliadin and glutelin are the main proteins in wheat flour. They form gluten, which plays a major role in baking production. The fat, sugar and fiber content in wheat flour is low – 1,1 to 2,2%, 0,2 to 1,0% and 0,1 to 1,0%, respectively. Ash content from 0,5 to 1,5%. With a decrease in the type of flour, the content of these substances increases.

The energy value of flour is high. Depending on the type and type of flour, it represents: wheat from 300 to 330 kcal/100 g, rye from 290-300 kcal.

In contrast to wheat flour, rye flour contains less starch (56-64%), proteins (7-11%) and slightly more sugar and fiber.

Flour made from different types of grain is characterized by different consumer properties. It has different chemical content, color, different use.

Flour with high consumer properties can only be obtained from benign grain. Defects in smell, taste and color of the grain are transferred to the finished product. The consumer properties of flour deteriorate if a self-heated, germinated grain damaged by agricultural pests, especially a bug, is used for its manufacture. This flour contains less gluten and, moreover, its quality is low.

Flour types

All-purpose flour

It is made from wheat grain or soft wheat produced with solid impurities (up to 20%) and used for the production of baked goods, flour- and pasta, used for sale in a trading network and other purposes.

Wheat flour is divided into the highest, first and second grade, groats and wallpaper. The type of flour directly depends on the type of grinding. So, the flour of the highest grade has the finest grinding (30-40 µm), has a white color and does not have grain disk particles in its composition.

The flour grains of the first variety are slightly larger (40-60 µm), the composition contains a small number of grain skin particles (3-4% of the total mass of flour), the color can be both pure white and white with a yellowish tint.

Second grade flour (30-200 µm) has more grain hulls (8-10%) and its color can range from yellowish to brown. There are actually no elements of the grain hulls in the croup, such flour has a light cream color.

Wallpaper flour is made by the largest grinding, its individual grains can vary significantly in size (from 30 to 600 microns), the color of the flour is white with a brown or grayish tint.

The most useful of all varieties are the second variety and wallpaper flour. The fact is that they contain vitamins, minerals and proteins, while there are almost no useful substances in flour of the highest grade. The fact is that the highest grade consists of the core of the grain, which, unlike the husk, does not contain any of the above components.

Each of the types of flour, due to its properties, is suitable for baking certain products. So, the best confectionery of the highest quality is made, first-class flour is well suited for unsweetened baking, you can make yeast dough pastries from grain, and second-class flour and wallpaper flour serve as the basis for baking various types of bread.

When choosing flour, remember that high-quality flour should creak your fingers a little, but should not stick to them or roll into a lump. When this happens, it indicates increased flour moisture.

Flour is packed in consumer and transport packaging. The consumer container for flour is: paper bags; packs of cardboard or paper with an inner bag; bags of thermally welded polymeric materials. Packages and packs must be glued together. Flour is packed in consumer packaging with a net weight of 1, 2 and 3 kg, and cereals – from 250 g to 1 kg, a multiple of 25 g.

Rye flour

For the intended purpose there is only one bakery. Depending on the production technology, this type of flour is divided into three varieties: seeded, pitted, sourced.

Saturated flour is a product of seeded and double varieties. This is an endosperm ground into powder. It has about 3% of seed particles in its composition, its color is white with a bluish tint. The size of the flour particles varies from 20 to 200 µm.

Wallpaper flour is produced by tearing and double varieties. It differs from the large particles sown with the darkest (grayish) color, in its composition of up to 10% of the sowing particles. Flour particles have a size from C to 400 microns. Wallpaper flour is the main variety of rye flour. It is obtained due to wallpaper grinding, the yield is 95%. Wallpaper flour consists of inhomogeneous particles (C-600 µm), has a gray color, the sowing particles are clearly visible in it.

Rye-wheat flour and wheat flour made from rye flour

Rye-wheat flour is obtained by grinding rye and wheat in a ratio of 60:40 and wheat flour in a ratio of 70:30 (a deviation of no more than ±5% is allowed). Rye-wheat flour and wheat flour is off-white in color with conspicuous grain hull particles.

In bakeries, rye-wheat flour is also made by mixing rye- and wheat flour of various types are produced. Thus, rye-wheat flour is made from: rye padding flour and wheat padding flour; rye padding flour and wheat padding flour; Rye cushion flour of the 2nd variety etc. formed.

This mixture of flours of different grades and types is used to improve the consumer properties of bread (taste, color, texture, porosity, etc.).

Rice flour

Rice flour is not only used to replace gluten flour, it also makes desserts and baked goods much tastier in some recipes. It is commonly used in Asian cuisine when baking gooey coconut cakes and candies.

Rice flour – a gluten-free substitute for plain flour – is great for baking.

If you have problems with your digestive system, e.g. B. constipation, gas in the intestines, diarrhea, etc., you may have a wheat intolerance.

Foods rich in gluten include wheat, rye, oats, barley and spelled wheat. Foods that do not contain gluten include: corn, quinoa, buckwheat, lentil flour (gram) and rice.

Rice flour is made from ground, polished rice, which is mostly starch and contains no gluten at all. It is very easy to digest. Also use it like cornmeal, make thin noodles, candy, shortbread dough and other baked goods. Like potato flour, it is used as a thickener (in small amounts) in sauces and goulash, but without adding coloring or other additives.