Production

Wheat bran

Today, nutritionists recommend us bran as the most valuable product of healthy nutrition, which helps to prolong youth, to avoid many chronic diseases. In the manufacture of the wheat flour, all valuable goes to the bran, specifically: the flower hull of the grain, the grain corcle and the aleurone layer of the wheat endosperm. In all these parts there are about 90% of valuable substances. Wheat bran contains proteins, fats, B vitamins (5 types), vitamin A, beta-carotene, vitamin E, healthy fiber, and a number of minerals: iron, copper, zinc, sodium, magnesium, manganese, iodine, cobalt.
B vitamins, participate in carbohydrate, protein, fat, energy and water-salt metabolism, and even in the hematopoietic process; regulate the functions of the nervous, muscular and cardiovascular system. Other healthy components of bran strengthen immune system, contribute to angenesis (regeneration of tissues), maintain the beauty of hair, skin and nails, improve sense of sight.
You should eat bran with great care in case of aggravation of cholecystitis, pancreatitis, hepatitis and stomach ulcer, as well as duodenal aggravation, chronic gastritis, duodenal ulcer.

Wheat Bread, 1st grade

Bread on natural leaven with a delicious crispy crust. Technologies of long time fermentation of a manual cutting are used to prepare this kind of bread, so that its crumbs are tender, porous and flavored. To bake it the best 1st grade wheat flour is used. For people who care about health and well-being of their family. It is about this bread that people say: bread is the staff of life.
Ingredients: 1st grade wheat flour, drinking water, pressed yeast, salt
Nutritional value per 100 g of product:
Proteins-7.9 g, fats-1.0 g, carbohydrates 48.4 g
Energy value: 239 kcal

Medium rye flour

Medium rye flour is rich in fibre, amino acids, vitamins and other nutrients. In ancient times it was for a good reason to believe that eating baked goods made of medium rye flour makes a person stronger and healthier. Moreover, scientists have proven that the regular consumption of food made of rye flour affects the reproductive function of a person beneficially. in different kinds of pastry medium rye flour normalizes the work of the digestive tract and the cardiovascular system. The first is due to the presence of fiber, the second thanks to content in the product of linolenic acid, which is absent in wheat flour. In addition, brown bread made of medium rye flour cheers people up and in general tones body up, strengthens the immune system and helps cope with the depression.

Premium high quality bread wheat flour

Refined flour of high grinding, consisting of the inner part of grains, works best for baking bread, since it gives it a large volume and a uniform porosity. A large number of confectionery products and various types of bread can be prepared of a premium high quality wheat flour, such as, buns, pastries, cakes, pies, etc. Such sort of flour is ideal for making different types of dough, by which you can create many different culinary masterpieces. In addition you can prepare a large number of rich sauces and dressings on its basis.

Dark rye flour

Dark rye flour is very popular among those people who follow healthy life style. As a rule, whole grains are used in order to obtain such flour. In the grinding process it is possible to obtain particles of grains of rather large size, bran and cell membranes. It should be noted that dark rye flour is characterized by a bit dark shade (grayish-brownish). This very type of rye flour contains the highest percentage of healthy bran particles .The study proved that the dark rye flour meal contains such important minerals as magnesium, iron and potassium which is three times more than in wheat flour. Thanks to this composition, regular consumption of baked goods made of dark rye flour has positive effect on the state of the cardiovascular system and gastrointestinal tract, helps to reduce the level of harmful cholesterol and helps to normalize the metabolism.

Rye bran

Healthy characteristics of rye bran and other similar products are beyond question. The inclusion of rye bran in the diet has a beneficial effect on the general state of the body. They are prescribed for the prevention and treatment of such diseases as atherosclerosis, gastritis, dysbacteriosis and other problems of the liver, pancreas, bladder and intestine. One more valuable feature of rye bran is the presence of polyunsaturated fatty acids in their composition, such as omega-3 and omega-6, which are powerful natural antioxidants.
However, you shouldn’t consider rye bran as a panacea from various diseases. As noted by doctors and nutritionists, this product, despite great number of healthy substances, is not a medicinal product. But more than this, its wrong consumption can bring serious harm to the body instead of benefit.

Kupecheskiy bread

A wonderful mixed rye-wheat bread. It does not contain sugar, it is low in calories, it has excellent taste qualities and it is very fragrant and gains good appetite. People say about this kind of bread: like hot cakes.
Ingredients: rye flour, wheat 1st grade flour, drinking water, pressed yeast, salt, ground coriander, dry leaven
Nutritional value per 100 g of product:
Proteins-6.9 g, fats-1.3 g, carbohydrates 44.4 g
Energy value 220 kcal

First grade bread wheat flour

Fine flour with a high content of gluten, contains a small number of hull of grain. The dough made of this flour is being elastic, and the final products are of good shape, large volume, and pleasant taste. It is recommended to use it for baking lean dough products - for instance, pies, pancakes, dumplings and some types of pasta.

Borodinskiy bread

Classic mixed rye-wheat bread is being baked according to recipes developed many years ago. It has beneficial effect on the human body. It is on natural ferments, contains vitamins, fiber and microelements.
Ingredients: rye bread flour, 1st grade wheat flour, drinking water, pressed yeast, salt, rye fermented grist, ground coriander, cereal coriander
Nutritional value per 100 g of product:
Proteins-6.5 g, fats-0.9 g, carbohydrates 46.3 grams
Energy value 220 kcal

Wholewheat bread flour

Wholemeal flour is a raw flour, with a hull of grain, it is obtained as a result of a whole wheat one-sorted grinding, making it possible to preserve many healthy nutrients.
For a long time people used only whole grain bread, and white flour was used only for festive baking and it was considered as a culinary treat. Eating a lot of goodies, we got diseases of the 21st century - cancer, obesity, cardiovascular problems, diabetes. Bread from whole wheat flour has quite specific taste, it contains valuable dietary fibers, minerals and vitamins, it is healthy to eat such bread for people who are prone to food allergy, obesity, constipation, diabetes, cardiovascular diseases, gastrointestinal tract diseases.

Sliced loaf

A wonderful lush loaf made of premium high quality flour
Ingredients: premium high quality wheat flour, drinking water, pressed yeast, salt, sugar, dry milk, milk margarine
Nutritional value per 100 g of product:
Proteins-9.6 g, fats-2.7 g, carbohydrates 47.1 g
Energy value 252 kcal

Wheat flour of general purpose type m 55-23

Flour is produced from soft types of wheat. The color and appearance correspond to the premium high quality flour, but it has the lower content of gluten.

Crackers

We produce excellent crackers that go perfectly with the foam drinks

Light rye flour

Light rye flour is a premium flour, which has an impeccable quality. Only the most important nutritive cells located around the seed germ are being used to produce this type of rye flour. Compared with dark rye flour and medium rye flour, light rye flour differs by its rather lighter and cleaner shade. All bakery products made from light rye flour are characterized by a fairly low calorie level, as well as a very pleasant and original taste. These products are very good for human health and help to reduce the level of cholesterol in the blood.

Wheat flour of general purpose type m 75-23

Flour is produced from soft kinds of wheat. The color and appearance correspond to flour of the 1st grade, but it has a lower content of gluten. It is mainly used for baking table varieties of bread and lean dough flour products. Despite the fact that products made from such flour are darker than products made from high-grade flour, they contain more protein, vitamins, minerals, being characterized by good taste and pleasant bread flavor.