Used for making: bread, confectionery, pasta, dumplings.
Packing: 1,2,5,25,50 kg
quality
Gluten 24-26%
GDM 60-75 s.u.
Whiteness 56-60 s.u.
Humidity 14.5-14.8%
GMO free

Used for producing: all kinds of bread, waffles, cookies.
Packing: 25, 50 kg.
quality
Gluten 25-26%
GDM 65-85 s.u.
Whiteness 45-50 s.u.
Humidity 14.5-14.8%
GMO free

Used for producing: rye and black bread
quality
Whiteness - 10-15 s.u. Sieve passage No. 38 - not less than 60%
Sieve trace No. 045 - not more than 2%
Humidity 14.5-14.8%
GMO free

Sown rye flour

quality
Whiteness - 45-50 s.u.
Sieve trace No. 27 - not more than 2%
Sieve passage No. 38 - not less than 90%
Humidity 14.5-14.8%
GMO free

Granulated bran

Quality
Humidity - 14.5%
Diameter of granules - 9.7 mm
2 mm sieve passage - 10%
Protein - not less than 14.0%
Crude fiber - not more than 9.0%

Granulated bran

quality
Humidity - 14.5%
Diameter of granules - 9.7 mm
2 mm sieve passage - 10%
Protein - not less than 14.0%
Crude fiber - not more than 9.0%

Raw oil cake

quality
Humidity - no more than 8%
crude protein - not less than 30%
crude fat - not more than 9%
crude fiber - no more than 26%

Contacts

Head of Supply Department, Kharkiv

Head of Sales Department, Kyiv

Rudenko Barno Aibekovna
tel: 050 402 43 36
email: vhpsbit@ukr.net

Goncharov Pavel Vyacheslavovich
email: kulinichivskiy@gmail.com

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Included in "Kulinichi"
CORPORATION

Vasilkovkhlebbrodukt Vasilkov, st.Vladimirskaya, 22

Telephone: +38 050 344 41 03

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