FIELD: flour milling industry, in particular, production of graded wheat flour for baking and confectionery industry.
SUBSTANCE: baker's grade wheat flour is characterized by sieve residue of no more than 2% on caprone sieve No 14 with mesh size of 564 micron and passage of least 45% through polyamide sieve No 27 with aperture size of 250 micron. Flour of such granulometric composition has increased stability.
EFFECT: improved organoleptical properties of products obtained from such flour.
1 ex
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