Recent launch of Zhitnitsa flour inspires PAVA to continue creative search for new solutions in the bakery sector. Co-operation with bread-baking and confectionery plants has led to introduction of totally new category of flour blends. These blends are based on Zhitnitsa – the flour prepared using company-exclusive milling technology, retaining beneficial qualities of the wheat kernel.
"Now bakery plants can make their assortment more diverse", says Angela Kiseleva, PAVA Commercial Director. "The combinations we have suggested add special palates to regular recipes and enable maximum performance in terms of cooking properties".
Food technologists mix Zhitnitsa with various other sorts - high, first and second grade wheat flour, rye flour, receiving blends with flexible characteristics which can be used in many food applications, including confectionery and noodle industries.
Importantly, mixes have a smooth structure, enhancing appearance of the flour - its colour and taste. They provide unsurpassed advantages to bakers such as retarding staling of breads and pastries, improvement of moisture-absorbing level and dough rise, increasing yield of bread to 135%.
With Zhitnitsa as part of the blend, there is a greater amount of nutritious components. This flour contains 15% protein, 11.3% fibre, while 100 grams of it deliver the full amount of daily requirements for vitamins B1, B2 and iron.
