Page 12 - Maize Mill Products - Catalog DEM Kulpin

wheat flour

Black wheat flour (type 1100 and type 1600) is high-
-quality flour according to its nutritive characteristics
due to a high content of vitamins, minerals, and espe-
cially dietary fibre. In domestic use, it is primarily em-
ployed for making yeast dough products (bread, rolls,
etc.). Bread made of black flour has a higher content
of moisture, rich flavour, and stays fresh longer than
white bread.

Black wheat flour T-1100
Moisture content max.15 %
Ash content (per DM) 1.05-1.15 %

Degree of acidity max.3.5

Whole grain flour

Wholemeal flour contains all parts of cleaned and
ground wheat grain, including bran and germ, so it is
rich in dietary fibre, B group vitamins, E vitamin, Na, K,
Ca, Fe minerals and its protein content is higher in com-
12 parison to that of white flour. On the market, it’s also
known as graham flour or whole grain wheat flour.
Whole grain bread is thick and rougher in struc-
ture, but rich and full when it comes to flavour.
When making bread and rolls,
we nrecommend you mix it
with white or semi-
dark wheat flour in
order to enhance its
bakery properties.