Bread flour - Import export

low-calorie breading, from a mixture of bran. Excellent instead of breading of breadcrumbs and wheat flour. Source of dietary fiber source of fiber

The most popular use of rye flour is making bread from it. It is also often used to make pies, pancakes, muffins, cakes and other pastries. Rye flour is distinguished by its unique aroma and fewer calories, that is why it gained popularity among people who stick to a weight loss diet. Rye flour contains vitamins B, PP, and vitamin E a source of youth and beauty. An extra feature of this flour is that it is wholegrain, i. e. when milling the shell, which contains a variety of vitamins and minerals, is not separated from the grain. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Wholegrain rice flour is used in various culinary purposes as a basis for a variety of baked goods, as well as a thickener for sauces and breading of many dishes. Rice flour is a source of vegetable protein, highgrade amino acid composition. It contains sodium, potassium, magnesium, phosphorus, vitamins B1, B2 and PP. This product does not contain gluten. The product is tested for gluten at each production phase. Garnec was the first in Russia to receive the right to label its products with the “Crossed Grain” trademark. This trademark is a safety mark for glutenfree products of the Association of European Coeliac Societies, recognized in most developed countries.

The most popular use of rye flour is making bread from it. It is also often used to make pies, pancakes, muffins, cakes and other pastries. Rye flour is distinguished by its unique aroma and fewer calories, that is why it gained popularity among people who stick to a weight loss diet. Rye flour contains vitamins B, PP, and vitamin E a source of youth and beauty. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Lentil flour is usually used for making cakes and bread, by mixing it with wheat flour. It is also often added to vegetable soups, biscuits, cookies and candies. The main feature of lentil flour is that it contains a large amount of digestible protein. In addition, it is very rich in minerals such as potassium, calcium, magnesium, iron and phosphorus. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.

Pea flour is often used in baking bread and tortillas, making pasta, as well as some pastries such as donuts and cookies. It is enough to add only 1020% of pea flour to wheat flour, and these dishes will acquire a unique pea aroma and become a little healthier. Peas are rich in vitamins C, B and PP, as well as minerals such as calcium, magnesium, potassium, phosphorus and zinc. Milling on stone millstones allows you to preserve the balanced natural composition of the grain, which makes it possible to achieve a decrease in the glycemic index.