Flour – food ingredient, witch are get from grinding grains. They have a lot of carbohydrates, especially starch, a bit protein and suggar, cellular. Depends from raw, flour divided into rye, wheaten, maize, rice, millet and others. Ususally is used wheat flour.

Wheat flour grind from soft wheat grains. They are used as the main material in bread, confectionary industry and make about third all for food used products.

Wheat flour by LST 1133:2003 divided into types, witch depends burned flour remaining mineral substances - ash and gluten amounts. Braking wheat flour paste, gluten protein can adsorbt 2-3 times more water than are their mass. The water is paste basis. From it depends azote formations (bake sponginess). Flours ash – content shows the number and glutene – the letter. From ash – content depends colour, and from gluten – cooking characteristics.

550C flours qualitty indexes:

• Ash content – 0,57 %;
• Gluten – 29 %;
• Moisture – 14,5 %;
• Fall number - 335 s
• Passing from sieve –  99%.