The second-grade MAKFA flour is used together with other flour varieties to improve bread and pastry baking properties and flavor.

This type of flour is suitable for making rye-wheat, hearth and pan bread.

Recommended as an additional ingredient for baking gingerbread, cracknels, dried bread crumbs, pretzels.

Perfect for oatmeal biscuits, scones, pancakes and pies.

Flour properties:

• Weight content of crude gluten, % - Min. 25
• Whiteness, c.u. - Min. 25
• FN, s- - Min. 185
• Ash content, % - Max. 1,25
• Moisture, % - Max. 15,0
• Nutrition facts and energy - 322 kcal/1348 kJ
• GMO-free
• Non-bleached, preservative-free
• GOST R 26574-2017

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