KondiDoc: технологические расчеты в кондитерском производстве

wheat flour 1s [Skurikhin: from soft wheat grain]
(dry 86% according to the handbook)

Recommendation: можно использовать

Characteristics/description of raw materials: Wheat flour. The color of the higher grades of flour should be white with a yellowish tinge, the lower ones - whiter, darker and non-uniformly variegated. Flour should taste slightly sweet. When chewing flour, there should be no crunch on the teeth, no bitterness and no odors. Flour moisture - no more than 15%.

Preparation of raw: Wheat flour is sifted through a sieve with meshes of not more than 2.5 mm and passed through magnetic catchers. If the flour is at a low temperature, then it should be kept in a warm room so that the temperature rises to 12 ℃.

Nutritional information website: web.ion.ru

Basic indicators
 energy value (Energy)330 kcalResearch Institute of Nutrition, RAMS
 proteins (Protein)10.6 gResearch Institute of Nutrition, RAMS
 fats (Total lipid (fat))1.3 gResearch Institute of Nutrition, RAMS
  Including, vegetable fats1.3 gResearch Institute of Nutrition, RAMS
 carbohydrates69 gResearch Institute of Nutrition, RAMS
  Including, mono- and disaccharides (sahara)1.8 gResearch Institute of Nutrition, RAMS
  Including, polysaccharides (starch and dextrins)66.7 gResearch Institute of Nutrition, RAMS
 ash0.7 gResearch Institute of Nutrition, RAMS
 alimentary fiber (Fiber, total dietary)4.4 gResearch Institute of Nutrition, RAMS
 organic acids0 gResearch Institute of Nutrition, RAMS
Vitamins
 retinol (A₁)0 µgResearch Institute of Nutrition, RAMS
 beta carotene (beta-Carotene)0 µgResearch Institute of Nutrition, RAMS
 Vitamin A RAE (RAE Retinol Activity Equivalent (2001))0 µgResearch Institute of Nutrition, RAMS
 thiamine (Vitamin B₁)0.25 mgResearch Institute of Nutrition, RAMS
 riboflavin (Vitamin B₂)0.08 mgResearch Institute of Nutrition, RAMS
 niacin equivalent (NE)4.2 mgResearch Institute of Nutrition, RAMS
 niacin (Vitamin B₃ PP)2.2 mgResearch Institute of Nutrition, RAMS
 vitamin C0 mgResearch Institute of Nutrition, RAMS
 vitamin E (tocopherol equivalent, α-tocopherol)1.8 mgResearch Institute of Nutrition, RAMS
Minerals macronutrients
 potassium (K Potassium)178 mgResearch Institute of Nutrition, RAMS
 calcium (Ca Calcium)24 mgResearch Institute of Nutrition, RAMS
 magnesium (Mg Magnesium)44 mgResearch Institute of Nutrition, RAMS
 sodium (Na Sodium)4 mgResearch Institute of Nutrition, RAMS
 phosphorus (Phosphorus)115 mgResearch Institute of Nutrition, RAMS
Minerals trace elements
 iron (Fe ferrum)2.1 mgResearch Institute of Nutrition, RAMS
Lipids
 saturated fatty acids (Fatty acids, total saturated)0.2 gResearch Institute of Nutrition, RAMS
 cholesterol (Cholesterol)0 mgResearch Institute of Nutrition, RAMS
physical and chemical indicators
 sugar1.8 gResearch Institute of Nutrition, RAMS
 fat1.3 gResearch Institute of Nutrition, RAMS
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.YesNo
Crustaceans and products thereof.NoNo
Eggs and products thereof.NoNo
Fish and products thereof.NoNo
Peanuts and products thereof.NoNo
Soybeans and products thereof.NoNo
Milk and products thereof (including lactose).NoNo
Nut sand products thereof.NoNo
Celery and products thereof.NoNo
Mustard and products thereof.NoNo
Sesame seeds and products thereof.NoNo
Sulphur dioxide and sulphites.NoNo
Lupin and products thereof.NoNo
Molluscs and products thereof.NoNo
Aspartame and aspartame-acesulfame salt.NoNo

All raw materials are publicly available.

List of raw

Wheat flour 1s [Skurikhin: from soft wheat grain] included in recipes:

No more than 100 recipes shown (the last modified ones are selected)