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 ℃.
- Conforms to standards:
- ГОСТ 26574-2017 Wheat baking flour. Technical conditions [AM, BY, KG, RU, UA]