Wheat flour
Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
Wheat flour contains a great variety of vitamins, micro and macro nutrients. It also includes B vitamins (B1, B2, B4, B5, B6, B9) and PP, E and H vitamins. Wheat flour is rich in calcium, potassium, sodium, magnesium, iron, phosphorus, chloride, aluminum, titanium, nickel and many others which means that it contains all the necessary mineral components.
Different grade
According to the fineness there are different kinds of wheat flour:
-fine wheat flour
- low-grade flour
- straight flour
- clear flour
- patent flour
About us
Our company has an extensive experience in providing services related to the import of goods to any country of the world. We search for suppliers, organize cargo delivery, issue the authorization documents, track the shipment and confirm the receipt of goods.
We would like to offer you collaboration with Russian suppliers of the most famous wheat flour brands. Our advantage is that we combine several manufacturers so we can provide with the high quality of the flour and needed volume.
G2R Company Limited