PAVA unifies characteristics of Zhitnitsa flour grade

Published December 16th, 2009 - 11:10 GMT
Russian grain processor PAVA has developed a standard set of characteristics for its
unique flour grade “Zhitnitsa”, produced using a special milling technology.
Initially the company introduced three varieties of the new flour, each catering for
a certain category of bakers’ applications. Now, after careful research of
“Zhitnitsa” behaviour in the production process, PAVA specialists finalized the list
of parameters defining the most advantageous combination.
Close co-operation with bakers and confectioners has shown that the optimal gluten
level is no less than 20%, and allowed to specify other parameters such as whiteness
and ash content. Ultimately, the company fulfilled the aim of creating flour which
successfully performs as a single ingredient and in mixes with various proportions.
The novelty from PAVA has proven an excellent material for a multitude of bakery and
confectionery items such as gingerbreads, crisps, pancakes and wheat cakes. Due to
high water binding property, it results in better output of the finished product
offering cost savings.
Dietary value of “Zhitnitsa” flour has no analogues, and it is the only grade rich
in vitamin E. Full complex of nutrients delivers a healthier product, combining
wellness with great bakery taste and aroma.

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