First Grade Wheat Flour is coarser than high grade flour and therefore it has a small amount of nutrients, and it is more suitable for baking bread each day than high grade flour.
Distinguishing features of First Class flour are soft to the touch and has highly dispersed structure (if rub the fingers it is difficult to find large particles but its particles are not so small as that of high grade flour), fine grinding and white color with yellow tint.
First grade wheat flour contains a large amount of gluten due to which the dough has elastic structure and finished products have good shape, high volume, pleasant taste and aroma.
First grade wheat flour is recommended for baking a variety of breads (pies, rolls, muffins, pancakes, etc.). Bread from flour of first grade hardens slowly, and it contains 2-3% of bran, which makes it more useful to man than high grade flour.
For more information on quality indicators of these products you can check by contacting us.