Wheat Flour


Wheat flour is in high demand among the pastry and bread producers. Particularly valuable in it is considered a strong gluten. Baking of wheat flour as a professional bakers, and ordinary housewives always a lush, aromatic and porous.


The grain of wheat from which flour is manufactured, is a rich source of carbohydrates that determines the high energy value of the product.


Flour (first class)


Flour from soft wheat varieties. 100 g of product contains: Protein - 10,2 g, fats - 1,1 g, carbohydrates - 69.2 g. Energy value - 328 kcal.



Flour from soft wheat varieties. 100 g of product contains: Protein - 10,3 g, fats - 1,1 g, carbohydrates - 69.0 g. Energy value - 327 kcal.


Flour (first class)


Flour from soft wheat varieties. 100 g of product contains: Protein - 10,6 g, fats - 1,3 g, carbohydrates - 67.7 g. Energy value - 326 kcal.

Flour from soft wheat varieties. 100 g of product contains: Protein - 10,5 g, fats - 1,3 g, carbohydrates - 68.0 g. Energy value - 326 kcal.

Flour from soft wheat varieties. 100 g of product contains: Protein - 10,4 g, fats - 1,5 g, carbohydrates - 68.0 g. Energy value - 327 kcal.


Flour (Class II)


Flour from soft wheat varieties. 100 g of product contains: Protein - 11,7 g, fats - 1,8 g, carbohydrates - 64.1 g. Energy value - 319 kcal.


Flour from soft wheat varieties. 100 g of product contains: Protein - 11,6 g, fats - 1,9 g, carbohydrates - 64.5 g. Energy value - 322 kcal.

Flour from soft wheat varieties. 100 g of product contains: Protein - 11,6 g, fats - 1,9 g, carbohydrates - 64.6 g. Energy value - 322 kcal.




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