- Country of manufactureKazakhstan
- Kind of flourWheat
- PurposeBaking
Sungar agro, limited liability partnership
We offer export from Kazakhstan grain, bean, oily, railway and car transport
Fields of activity:
Products of plant growing: Peas, Buckwheat, Oats, Rye, Sunflower, Millet, Wheat, Lentil, Barley, Len, Rorchitsa, Safflower, Colza, Chick - pea, Meal, Cake, Lentil, Rye, Bran, Oily.
Processing products: Grain, Flour
Stable high quality of products, and possibility of receiving flour
with the raised characteristics of whiteness - merit of professionalism of personnel of our enterprise and the round - the - clock quality control of raw materials and
products in laboratory.
Sale of steadily quality flour. We make flour on the most modern equipment.
At us you can wholesale flour with the improved characteristics of whiteness.
Sale of flour at us is carried out with possibility of its delivery across all territory.
Quality of our products has been appreciated as in Kazakhstan, and abroad.
Wheat, rye, oat … Types and grades of flour as if to sand at the sea, but each of them possesses the unique edibility characteristics and culinary features
Description
Flour is called the food product which is received by crunching of grains of different cultures. It is made of many grades of bread cereals, in particular of wheat, rye, buckwheat, by spelts, rice, millet, barley, corn, and ragimillet. But treat main types of baker's flour wheat and rye. The first make more - it is connected both with extensive geography of cultivation of wheat, and with high nutrition value and pleasant flavoring properties of products on the basis of wheat flour.
In the CIS countries baker's wheat flour is made by 6 grades: the highest, extra, the first, second, gritty flour and wallpaper.
The most refined, that is the cleared look, top - grade flour is considered. It is made only from internal part of grain therefore to it low interest of gluten, high content of starch and color, white with light cream scurf, is characteristic. Top - grade flour has good baking capacities: products on its basis differ in the excellent volume and the close developed texture. This product is used for the premiums of flour products. From this flour excellent puff, shortcake and yeast dough, and also flour gas stations and sauces turns out.
The first grade flour which is the most widespread includes insignificant quantity of grain covers in the structure. Soft to the touch and with subtle yellowish shade, it contains a lot of gluten thanks to what dough from it turns out elastic, and already finished products - the good volume and form, pleasant aroma and taste. This grade of flour is ideal for lean pastries (pies, fritters, national types of noodles) and for baking of different grain products.
Flour of the second grade is much more dark than top - quality, can have gray or brown shade. The last possesses the best baking capacities - pastries on its basis magnificent, with porous crumb. It is good for lean flour products and table varieties of white loaf.
The main difference of the gritty flour developed from special wheaten grades - larger sizes of separate particles. To it svoystven light - cream shade and high percent of gluten. Perfectly is suitable for fat yeast dough.
The wholemeal flour crude, it consists practically of those fabrics, as wheat grains. It is seldom used in cookery and generally goes on baking of table varieties of bread.
The extra grade is characterized by the lowest mass fraction of mineral impurities and ashes. This flour is suitable for bakery and confectionery baking of the superior quality.
Rye flour has more modest classification: she is artificial, peeled and wallpaper. All three grades use for baking of rye bread.
Flour of other types is made in limited quantity for production of special or national products. For example, do oatmeal cookies of oat flour, rice it is good for baby food, and buckwheat - for dietary dishes.
In addition to bread and confectionery products, from flour make also pasta and compound feeds. It is added to sauces, used for breading of cutlets or fish.
Structure and useful properties of flour
The nutrition value of flour directly depends on its look and grade. So, wheat flour which lowest grades on the content of valuable substances substantially exceed product of the premiums possesses number of useful qualities. The first are made not only from peripheral layers of grain, but also from its kernel in which to contain many albumens, cellulose, vitamins E, PP, B1, B3 and B6, and also set of minerals (iron, calcium, manganese, phosphorus, potassium, copper, magnesium, zinc). Thanks to such structure of product from wheat flour help organism to stay with constant power tone and promote, stimulate cerebration, increase immunity, improve regulation and coagulability of blood. To the people having diseases of alimentary system recommend to use products on the basis of the flour premiums, and products from coarse flour will be useful to those who is disturbed by extra kilos.