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.
