Krasnoyarsk residents were told how to choose high-quality flour

Specialists from the regional Office of Rospotrebnadzor explained how premium flour differs from first and second grade flour.

According to experts, premium wheat flour is suitable for baked goods without filling and confectionery products. The dough from it rises quickly, but such flour contains little gluten, and useful substances – potassium, magnesium and B vitamins – are practically absent.

First grade flour is better suited for savory baked goods. Products made from it are rich in phosphorus and calcium and remain fresh longer.

And second grade flour is used to make pancakes, waffles, dumplings and dumplings. It is ground together with the grain shell, thanks to which it retains more useful substances. However, dough made from such flour rises more slowly, turns out less fluffy, and the finished products become stale faster.

Experts also gave several recommendations for purchasing and storing flour. In particular, you should not take a product that is stored in a room with high humidity. It is better to choose flour in paper packaging – in it it “breathes” and retains its properties longer.

In addition, experts advise not to buy flour for future use. If it has been stored for more than three months, it must be sifted before use – this will saturate the product with air and make the baked goods more fluffy.

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