Second grade

Second grade wheat flour differs from other grades in darker shade and rough structure, because it contains more grain shells. Shade of this grade can vary from light grey to light brown. The amount of gluten is about 25% and almost there is no starch. For using this flour in bakeries it is mixed with first grade. The distinctive characteristic of second grade wheat flour is special smell and taste of bread. Dough made from this grade of flour is not so soft, but bread and bakery goods do not become hard long time. Second grade wheat flour is used for preparing lean pastry and bread. .