Import - Export of agricultural products
Effective step of scaling in international markets
Import, export - Flour
In the era of the Industrial Revolution, the issue of flour preservation arose because of the slow sale in relation to the shelf life. Fatty acids contained in the embryo and remaining in the flour as a result of milling oxidized over time, which made the flour unusable. At the end of the 19th century, the germ was taken from the grain in order to avoid getting fatty acids into the flour, and also to process the flour thermally by means of steam or dry heating.
Wheat flour
Wheat flour - flour made from wheat grains, the most popular type of flour used for baking. Wheat bakery flour is subdivided into grains, wallpaper, premium, first and second grade.
Rye flour
Rye flour - bread flour made from rye, ranks second in production and consumption after wheat flour. Available in three varieties: seeded, peeled and wallpaper. Compared to wheat, rye grain contains 5–6% less endosperm, so the yield of varietal flour is somewhat lower.
Corn flour
Corn flour - flour made from corn kernels that have undergone preliminary cleaning, removal of the shell and germ. Thus, corn flour, coarse and finely ground, is obtained. The best quality flour is obtained from white corn. Yellow-grained varieties give the flour a color.
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