GOST 26574-2017
Kind of Flour: bakery wheat flour. Grade: highest
Color: cream white
Taste: wheat flour proper
Smell: wheat flour proper
Moisture (humidity): 14%
Ash content: 0,54%
Whiteness: 56 units
Fall number: 340 s
Sieve Residue: 43 ---- 5,0%
Sieve passage: 315 - 95%
Starch: 72%
Raw gluten at least: 28%
Quality: Gluten strain index: 70 units.
The size of individual particles does not exceed: 0.3 mm.
The mass of individual particles does not exceed: 0.4 mg.
