{"id":3430,"date":"2025-06-16T18:41:12","date_gmt":"2025-06-16T18:41:12","guid":{"rendered":"https:\/\/eolpolska.pl\/?post_type=product&p=3430"},"modified":"2025-06-16T18:41:12","modified_gmt":"2025-06-16T18:41:12","slug":"wheat-flour","status":"publish","type":"product","link":"https:\/\/eolpolska.pl\/pl\/produkt\/wheat-flour\/","title":{"rendered":"Wheat Flour"},"content":{"rendered":"

Wheat Flour Online<\/h2>\n

The wheat flour is produced from Ukrainian soft white milling wheat.<\/p>\n

Grade Extra wheat flour has bright white color. It is used for bread baking ( croissants, baguettes, brioche, chouquettes) and confectionery (pies, cakes, cookies) of high\u00a0quality, used for a flaky, short pastry and yeast dough, noodles. Approximately corresponds to EU specifications: Type 55 (France), Type 550 (Germany), Type 550 (Poland).<\/p>\n

Grade\u00a0First\u00a0flour has protein content 11%, making it excellent for bread and cake baking, cookies, noodles, and pancakes. Approximately corresponds to EU specifications: Type 65 (France), Type 812 (Germany), Type 750 (Poland).<\/p>\n

The grades are as defined in state standard DSTU 46.004-99. We are also able to produce various wheat flour types and can produce them according to customer specification.<\/p>\n

Wheat flour\u00a0is a powder made from grinding wheat, making is usable for human consumption. There are different types of wheat flour, distinguished by the amount of gluten they contain, their color, the parts of the grain used, and the type of wheat. Wheat flour is an essential ingredient in bread, cakes, cookies, and most baked goods.<\/p>\n

White flour is made from only the endosperm. Brown flour includes the germ and bran. Whole grain flour includes all three parts. Once each part has been separated, it is ground into a powder. White flour has a naturally yellow-ish color but is often bleached or mixed with oxidizing chemicals to produce a white color.<\/p>\n

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Wheat is classified by several different characteristics: the season it is grown (spring or winter wheat), its color, whether it is \u201chard\u201d or \u201csoft,\u201d by the amount of protein it contains, and by the amount of a specific protein, called gluten that it contains. Hard wheat is usually a bronze-color and has a higher gluten content than soft wheat, which is a light golden color.<\/p>\n<\/div>\n

Varieties<\/span><\/h2>\n
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Gluten is naturally occurring in the wheat. It\u2019s the protein that gives baked goods structure. Glutens develop and become more elastic when the dough is kneaded. Strong flours are those made from hard, high-protein wheat. They have higher gluten content. Flours that are made from low-protein, softer wheat are called weak flour and have less gluten.<\/p>\n<\/div>\n

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There are a number of wheat flours, including:<\/p>\n<\/div>\n

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  • All-purpose flour<\/li>\n
  • Bread flour<\/li>\n
  • Cake flour<\/li>\n
  • Pastry flour<\/li>\n
  • Self-rising flour<\/li>\n
  • Whole wheat flour<\/li>\n<\/ul>\n<\/div>\n
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    Flour Uses<\/span><\/h2>\n
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    Flour is an essential ingredient for most home chefs. You can use it to make bread, baked goods, pancakes, and more. Additionally, it can be used to thicken sauces or\u00a0create a roux. Flour is also used for coating foods like fried chicken or cutlets. Finally, flour is a key ingredient in making pasta.<\/p>\n<\/div>\n

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    How to Cook With Flour<\/span><\/h2>\n
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    Flour should be used according to the recipe and its specific use. For tender baked goods, it can be helpful to\u00a0sift the flour\u00a0into the mixing bowl. For baked goods like bread, the flour mixture will need to kneaded and often will need time rest. This will help activate the gluten proteins.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Specifications :<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
    Grade :<\/th>\nFirst<\/th>\nExtra<\/th>\n<\/tr>\n
    Moisture, %<\/td>\n\u2264 15.0<\/td>\n\u2264 15.0<\/td>\n<\/tr>\n
    Wet Gluten, %<\/td>\n\u2265 27<\/td>\n\u2265 24<\/td>\n<\/tr>\n
    Ash, %<\/td>\n\u2264 0.75<\/td>\n\u2264 0.55<\/td>\n<\/tr>\n
    Protein, %<\/td>\n\u2265 11<\/td>\n\u2265 10<\/td>\n<\/tr>\n
    Whiteness<\/td>\n36.0-53.0<\/td>\n\u2265 54<\/td>\n<\/tr>\n
    Falling Number<\/td>\n\u2265 250<\/td>\n\u2265 250<\/td>\n<\/tr>\n
    Sifting Specifications<\/td>\n\u2264 2%, tissue #35<\/td>\n\u2264 5%, tissue #43<\/td>\n<\/tr>\n
    Shelf Life<\/td>\n12 Months<\/td>\n<\/tr>\n
    Non-GMO<\/td>\n<\/tr>\n
    Country Of Origin<\/td>\nUkraine<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","protected":false},"featured_media":3431,"template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"product_brand":[],"product_cat":[15],"product_tag":[],"class_list":{"0":"post-3430","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-uncategorized","8":"first","9":"instock","10":"shipping-taxable","11":"product-type-simple"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/eolpolska.pl\/pl\/wp-json\/wp\/v2\/product\/3430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eolpolska.pl\/pl\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/eolpolska.pl\/pl\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eolpolska.pl\/pl\/wp-json\/wp\/v2\/media\/3431"}],"wp:attachment":[{"href":"https:\/\/eolpolska.pl\/pl\/wp-json\/wp\/v2\/media?parent=3430"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/eolpolska.pl\/pl\/wp-json\/wp\/v2\/product_brand?post=3430"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/eolpolska.pl\/pl\/wp-json\/wp\/v2\/product_cat?post=3430"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/eolpolska.pl\/pl\/wp-json\/wp\/v2\/product_tag?post=3430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}