GHENVEN-SERVICE SRL

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Flour Quality and Types

Flour may be low or high gluten, but packaging does not specify the gluten content. Usually, a blend of varieties with an average gluten content is purchased. Special varieties offer better quality.

Wheat Grain

Covered with a brown shell that yields bran rich in protein, vitamins, and especially cellulose when milled. Beneath the shell is the aleurone layer from small granules. The germ at the base is rich in oil, protein, and minerals.

Flour Characteristics

The period of validity indicates freshness. Good flour has a shelf life of about 6 months. Fresh natural flour has a sweet taste of ground cereals and a pleasant aroma.

Special Flour Types

For pasta, 'durum' wheat flour is often used — high in gluten but unsuitable for baking. For general baking, local universal flour called "Nastusha" is suitable for bread, pancakes, frying, and breading, which should be sieved for quality control.

Premium Flour

Favored by housewives, baking from this flour is soft and fluffy. It is used for sauces, pasta, and various doughs. It contains a higher starch content and practically no fat compared to lower-grade flours.

Vitamins

Vitamins B1, B2, B9, PP are present, alongside small amounts of E and A. These vitamins are resilient to cooking and regulate recovery processes, contributing to health improvement.