Gluten content is one of the most important properties of flour. Gluten is a substance made of wheat proteins obtained when the wheat is mixed with water. It is gluten that ensures elasticity and retains carbon dioxide in the dough, thus making for the porosity of bread. Optimum gluten content (25%) and gluten deformation index (GDI) of 70 points will facilitate kneading elastic and supple dough which, not being sticky, is easily mixed and formed while retaining the required carbon dioxide. The products cooked with our flour rise perfectly, keep shape and ideal porosity ensuring the desired effect of richness, softness and airiness of pastry.
Premium grade wheat flour, 1 kg
| Color | White |
| Ash contents | 0,50% |
| Gluten | 25% |
| Gluten Deformation Index | 70 points |
| Dulk bread output | 459 cm3 |
| Form persistence | 0,43 |
| Weight | 1 kg |
| Packing | Paper bag, glue |
| Transport packaging | 10 bags in heat-shrink film, pallet, stretch wrap |
| Shelf life | 12 months |
Premium grade wheat flour, 1.8 kg
| Color | White |
| Ash contents | 0,50% |
| Gluten | 25% |
| Gluten Deformation Index | 70 points |
| Dulk bread output | 459 cm3 |
| Form persistence | 0,43 |
| Weight | 1.8 kg |
| Packing | Paper bag, glue |
| Transport packaging | 6 bags in heat-shrink film, pallet, stretch wrap |
| Shelf life | 12 months |
Premium grade wheat flour, 5 kg
| Color | White |
| Ash contents | 0,50% |
| Gluten | 25% |
| Gluten Deformation Index | 70 points |
| Dulk bread output | 459 cm3 |
| Form persistence | 0,43 |
| Weight | 5 kg |
| Packing | Paper bag, glue |
| Transport packaging | Pallet, stretch wrap |
| Shelf life | 12 months |
Premium grade wheat flour, 8 kg
| Color | White |
| Ash contents | 0,50% |
| Gluten | 25% |
| Gluten Deformation Index | 70 points |
| Dulk bread output | 459 cm3 |
| Form persistence | 0,43 |
| Weight | 8 kg |
| Packing | Paper bag, glue |
| Transport packaging | Pallet, stretch wrap |
| Shelf life | 12 months |
Premium grade wheat flour, 10 kg
| Color | White |
| Ash contents | 0,50% |
| Gluten | 25% |
| Gluten Deformation Index | 70 points |
| Dulk bread output | 459 cm3 |
| Form persistence | 0,43 |
| Weight | 10 kg |
| Packing | Paper bag, glue |
| Transport packaging | Pallet, stretch wrap |
| Shelf life | 12 months |
Premium grade wheat flour, 25 kg
| Color | White |
| Ash contents | 0,50% |
| Gluten | 25% |
| Gluten Deformation Index | 70 points |
| Dulk bread output | 459 cm3 |
| Form persistence | 0,43 |
| Weight | 25 kg |
| Packing | Paper bag / polypropylene, thread |
| Transport packaging | – |
| Shelf life | 12 months |
Premium grade wheat flour, 50 kg
| Color | White |
| Ash contents | 0,50% |
| Gluten | 25% |
| Gluten Deformation Index | 70 points |
| Dulk bread output | 459 cm3 |
| Form persistence | 0,43 |
| Weight | 50 kg |
| Packing | Paper bag / polypropylene, thread |
| Transport packaging | – |
| Shelf life | 12 months |
Many professional bakers from all over Ukraine note that “KyivMlyn” flour is ideal for the production of any type of baking, for the production of pasta, pizza and frozen semi-finished products. The thinnest pancakes, ruddy pies, weightless bread with a crispy crust, appetizing pizza and neat dumplings – our flour is the perfect basis for any culinary masterpiece created in your kitchen.
One of the most important characteristics of flour is its gluten content. Gluten is a substance formed from wheat proteins when flour is mixed with water. It is gluten that provides elasticity and retains carbon dioxide in the dough, which ensures the porosity of the bread. The optimal gluten content (25%), as well as the gluten deformation index (GDI), in the amount of 70 units, allows you to easily knead a springy, elastic dough that does not stick to your hands, is easily kneaded, shaped and retains carbon dioxide.
Products made from our flour rise perfectly, retain volume, and also have ideal porosity, guaranteeing the desired effect of fluffiness, softness and weightlessness of bakery products.