The most popular option, which allows the presence of a small
number of grain shells. This flour is characterized by a yellowish
tint. It is characterized by the presence of a large amount of
gluten, which allows you to get a very elastic dough. The finished
pastry is voluminous and flavorful. Most often, first-grade flour
is used in the manufacture of non-sweet pastries. Grade: 1st
grade
Color: white with a yellow tinge,
taste: inherent to a wheat flour,
smell: inherent to a wheat flour,
humidity: *4.6%,
Ash content: 0.*5%,
whiteness: *7%,
Gluten: *0,*0%;
Gluten deformation Index: *6 units, Drop number: **0
