FLOUR FOR BREAD

High class flour

5, 10, 25, 50 kg / sack

The ideal flour for baking is high-quality flour without chemical additives or dyes. For lovers of culinary creations, we offer high quality flour, which will guarantee a delicious and soft product.

First class flour

25, 50 kg / sack

You can get perfectly elastic dough from the first class flour. The product will also have high volume and a beautiful surface.

Second class flour

25, 50 kg / sack

The second class flour is better digestible, and has a positive effect on the regulation of metabolism and gastrointestinal tract.

Whole grain flour

25 kg / sack

The flour is obtained from whole grains, refined with the latest technologies, only from healthy wheat. The whole wheat flour we offer does not contain any additives, instead it retains all the beneficial properties of wheat for the body. Whole grain wheat flour is a natural, high-quality, soft, unbreakable, well-rising, dark-colored bread made from whole wheat flour without improvers, additional dyes and vitamins. You can also make different breads with this flour mixture, providing a unique delicate taste and smell, which will not lose its useful properties even after 4-5 days. Taking all this into account, in case of a balanced, complete diet, according to the nutritionist, it is possible to include whole grain wheat bread up to 150-200 grams per day.

By the way, one should not be deceived by the dark color of the bread sold in the Armenian market, it does not mean that the bread is made of low-grade flour. The label must be read carefully. It often seems to people that they are buying bread, many do not understand the inscription "wheat B/T" on the label. And this means that the bread is made of high quality flour, so they got a dark color with the help of dye. So the bread for a diabetic is supposedly useful, but it turns out that it is not only non-low-grade flour, but also contains dye. Whole wheat bread does not have the same effects on the body as high quality wheat flour. Bread made from high-grade wheat flour is higher in calories than whole-grain wheat bread, and whole-grain bread is much better digestible.

The use of whole wheat bread is recommended by nutritionists. Whole wheat bread is more useful, has a relatively low glycemic index, contains insoluble membrane, which has a positive effect on the regulation of metabolism, gastrointestinal tract, does not contribute to weight gain.