Products / Flour and Ingredients, PASTA
Flour
Supplying of high quality wheat flour, corn, rye and buckwheat flour, including organic products and Ingredients for baking industry.
Packing: 1 kg, 2 kg, 3 kg, 5 kg. Bag: 5 kg, 10 kg, 25 kg, 50 kg
Bag: 5 kg, 10 kg, 25 kg, 50 kg.Also available in Bulk and Private Label packaging.
Confectionery Buckwheat Flour:Net weight: 1000 g,paper bag
Corn flour, fine ground, Net weight: 1000 g ,paper bag
Supply of all types of Flour is possible in bulk and under Private Label in various packaging
Worldwide shipping.
Pasta products: Spaghetti, Macaroni, Vermicelli, Shell and others
All types of packaging are available for customers, including Private Label.
Wholesale deliveries from 21-22 tons trucks or sea containers 20-40 feet
According to Ukrainian standards, raw materials affect the division of pasta into groups A, B, C (depending on the type of wheat) and into higher, first and second grades (depending on the type of flour):
Group A: made from durum wheat flour of the highest, first and second grades.
Group B: made from soft vitreous wheat flour of the highest and first grades.
Group С: made from wheat baking flour of the highest and first grades.
Hard varieties of wheat have a higher content of gluten and a lower content of starch than soft. Pasta made from them has a lower glycemic index..
The degree of doneness of pasta can vary depending on its type and local traditions. In Italy, cooking to the degree of al dente ("to the tooth", that is, the very middle of the product remains slightly undercooked and hard. In some countries, products prepared in this way may seem half-raw).
A large and perhaps the most common group of pasta products is whole (spaghetti) or tubular (macaroni) products, at least 15 cm long, with a very small, usually 1-2 mm, product diameter (or the thickness of its walls, if tubular).
In Italy, different types of pasta have names corresponding to their shapes and sizes.
The ending in the name indicates the size of the product:
ONI are big
ETTE or ETTI are small
Bakery and Food Processing Ingredients: Egg products
One of the main ingredients used in the bakery industry is liquid and dry egg mixtures.
Most food processing enterprises also use egg products: confectionery, pasta production, meat and fish production, ice cream, dairy and fat industry...
Egg products are a safe product that undergoes sterilization and excludes the ingress of unsafe bacteria into the finished products. After processing, egg products retain consumer substances and have a long shelf life.
We offer our customers the following products:
Dry egg products:
EGG YOLK DRY PASTEURIZED, EGG YOLK DRY FERMENTED, EGG DRY MELANGE PASTEURIZED, EGG WHITE DRY FERMENTED GEL-FORMING PASTEURIZED, EGG WHITE DRY FERMENTED FOAMING PASTEURIZED and others.
Please contact us for details.