The first grade course MAKFA flour contains much gluten, due to which its dough is elastic in structure, while ready-made pastry features good shape, pleasant taste and aroma.

This kind of flour is recommended for lean dough - pancakes, buns and pies, as well as pan-frying. Bread made from the first-grade flour gets stale more slowly. First-grade flour contains 2-3% bran, which makes it healthier than white flour.

Flour properties:

• Weight content of crude gluten, % - Min. 30
• Whiteness, c.u. - Min. 36
• FN, s- - Min. 185
• Ash content, % - Max. 0,75
• Moisture, % - Max. 15,0
• Nutrition facts and energy - 330 kcal/1382 kJ
• GMO-free
• Non-bleached, preservative-free
• GOST R 26574-2017

For both automatic home bakers, and manual baking in conventional ovens.