Products


  Composition (NRV%): Proteins: 16 (34,8%); Fat:       3,8 (6,8%); Carbohydrates:  16,6 (6,7%); Dietary fiber: 43,6 (218,0%); Na:        8 (0,6%); Energy:   691 Kj; Shelf life:  12 months; Packing:  PP bags […]

Wheat bran granulated


  Composition (NRV%): Proteins: 10,3 (22,4%); Fat:       1,0 (1,8%); Carbohydrates:  70,6 (28,7%); Dietary fiber: 3,6 (18,0%); Na:        0 (0,0%); Energy:   1394 Kj; Shelf life:  12 months; Packing:  PP […]

Semolina


  Composition (NRV%): Proteins: 10,7 (23,3%); Fat:       1,9 (3,4%); Carbohydrates:  58,5 (23,8%); Dietary fiber: 13,3 (66,5%); Na:        0 (0,0%); Energy:   1231 Kj; Shelf life:  12 months; Packing:  PP […]

Rye flour



  Composition (NRV%): Proteins: 10,3 (24,5%); Fat:       1,81 (1,1%); Carbohydrates:  63,7 (25,9%); Dietary fiber: 0,6 (3%); Na:        6 (0,5%); Energy:   1356 Kj; Whiteness:  from 43-47 units; Shelf life:  […]

Wheat flour for general purpose M75-23


  Composition (NRV%): Proteins: 10,0  (24,3%); Fat:       1,0 (1,6%); Carbohydrates:  71,0 (27,8%); Dietary fiber: 0,6 (3%); Na:        6 (0,5%); Energy:   1382 Kj; Whiteness:  from 56-60 units; Shelf life:  […]

Wheat flour for general purpose M55-23


  Composition (NRV%): Proteins: 10,8 (23,5%); Fat:       1,3 (2,3%); Carbohydrates:  69,9 (28,5%); Dietary fiber: 3.5 (17,5%); Na:        3 (0,2%); Energy:   1398 Kj; Whiteness:  from 54 units; Shelf life:  […]

Wheat flour of HIGH GRADE



  Basic quality characteristics Property Standart value Mass fraction of basic substances, %, max 1,81 (3,2%); Mass fraction of dry substances, %, min 63,7 (25,9%); Ash content, relating to mass […]

Lignosulphonates technical powder sodium based


  Composition (NRV%):   Proteins: 11,1 (24,1%); Fat:       1,5 (2,7%); Carbohydrates:  67,8 (27,6%); Dietary fiber: 4,9 (24,5%); Na:        4 (0,3%); Energy:   1377 Kj; Whiteness:  from 36 units; Shelf […]

Wheat flour of FIRST GRADE