Flour is obtained by grinding wheat grains. The texture of the flour can vary from coarse to extremely soft and mealy, depending on the degree of sifting in the mill.

Wheat is the most common source of many types of flour used in cooking. It contains gluten, a protein that forms an elastic structure. All types of flour are made from a mixture of durum wheat with a high gluten content and soft wheat with a low gluten content.

✅Premium wheat flour – has a bright white color and is very delicate in texture. The tenderness of premium wheat flour made from Ukrainian wheat makes it possible to obtain high-quality pastries. This flour is intended for the preparation of a wide range of bakery products, pastries and confectionery products (cakes, pastries, cookies) of the highest quality. Approximately corresponds to European standards: Type 55 (France), Type 550 (Germany), Type 550 (Poland).

✅Wheat flour of the first grade contains 11% protein. It is ideal for baking bread, cakes, cookies and pancakes. Approximately corresponds to European standards: Type 65 (France), Type 812 (Germany), Type 750 (Poland).