First grade wheat flour

First grade wheat flour can be easily distinguished from prime grade wheat flour due to the presence of a relatively small amount of finely ground wheat grain shells in it. It is thanks to these shells that the color of wheat flour of this grade is characterized by a slightly yellowish tint, which is its hallmark.

First grade wheat flour dough is quite elastic, due to the sufficiently high gluten content, and the products prepared from it have a good shape, large volume, pleasant taste and aroma. This type of flour is advisable to use in the manufacture of non-good products, for example, pies, rolls, pancakes, some types of noodles and other dishes.

Very often, wheat flour of the first grade, along with wheat flour of the second grade, is added when kneading dough for bread, and the crumb of the finished product acquires a shade that can vary from white to grayish. The taste of freshly baked bread directly depends on the ingredients used and the professionalism of the bread maker.

By the way, thanks to all the same grain shells, wheat flour of the first grade has a favorable effect on the motility of the gastrointestinal tract, and also supplies a certain amount of vitamins and minerals to the human body.