WHEAT FLOUR FOR PROFESSIONALS. Moisture, % Falling number, sec.

Transcription

1

2 Riga Mill (in Latvian Rīgas Dzirnavnieks) is one of the largest grain processing companies in the Baltic States, with a long history dating back to Throughout its existence Riga Mill always respected two things the need for an excellent relationship with their customers and the continuous high quality of their manufactured products. Times change but people still love good and tasty food. That s why, with our customer needs in mind we produce and sell a wide range of high quality grain products, these include all types of wheat and rye, mixes, flakes and other grain products for bakeries and confectioneries, and a great variety of consumer products. The main raw material is grain and it is used in all our company products. With the help of advanced technologies, the grains are processed into high quality industrial and food products. Our approach is to always deliver to our customers the full potential from the grain. Our values are based on customer satisfaction and the manufacture of the highest quality product these are essential basic requirements for us. One of the prime tasks of Riga Mill has always been the production of safe and high quality products. That s why we have established and implemented Food Safety Management System. Food Safety Management System is certified according to ISO and BRC Global Standard for Food Safety requirements. Riga Mill also has Organic production certification for wheat, oat flakes and specialized. Riga Mill belongs to Malsena Group that is one of the largest and most advanced grain processing industrial groups in the Baltic States. With production sites located in Vievis, Riga, Panevezys and Tallinn Malsena Group companies have leading positions in their market segments in Lithuania, Latviaand Estonia.

3 Industrial products WHEAT FLOUR FOR PROFESSIONALS Our company produces wheat of all types and we can make customized according to customer s needs. We use our knowledge and know-how to deliver full potential of wheat grain to our customers. Milling is a multi-dimensional process. Differently milled will make difference in baking. We carefully select the methods of grinding in order to keep the starch quality and enzymatic activity at their best performance in. Our does not need to be bleached or enhanced with any additives or enzymes. It performs naturally instead, using all nature s power which is skilfully delivered from grain into. Type of Ash Gluten Main quality indicators Gluten stability, min Falling number, sec. Moisture, Water absorption, Description Wheat 405 C 0,49-0, Premium quality wheat with high strength and good elasticity. The finest and the whitest, made by multiple sifting and grinding of a grain kernel. Wheat 405 B 0,47-0, Special premium quality wheat with high strength, rich in protein and good elasticity. Best choice for all confectionery items and breads. Wheat 550 C 0,58-0, Good strength, makes elastic dough, suitable for all purpose baking. Wheat 550 B 0,54-0, Strong, perfect elasticity. For confectionery items and breads. Wheat 812 C 0,68-0, Most convenient wheat for high-rising yeast breads. Wheat 812 B 0,65-0, Upgrade version of type 812, better elasticity and strength. Wheat 1600 C 1,16-1, , Contains a lot of mineral substances and fibre.

4 SPECIALIZED WHEAT FLOUR Type of Wheat Wholegrain Spelt Wholegrain Spelt White Ash Main quality indicators Gluten Moisture, Falling number, sec. Description <1, < For various grain and wholegrain bread baking. 1,2-1,6 <15 <200 For specialized bread baking and confectionary products. 0,65-0,75 <15 <200 For specialized bread baking and confectionary products. Pica Pro 0,55-0,63 <25 <15 <220 Specialized from selected wheat grains for pizza dough preparation. RYE FLOUR Rye is richer in minerals and dietary fibres than wheat. Due to its high enzyme activity it has a slightly sour taste and is used to prepare rye and sourdough bread which traditionally is baked in Eastern Europe. Bread with rye is generally darker than wheat bread. We produce light, medium and dark types of rye. Type of Light rye 700 Medium rye 1370 Dark wholegrain rye 1800 Main quality indicators Ash Falling number, sec. Moisture, Description 0,67-0, ,5-13,5 The finest sort of rye, sometimes called sifted. It is used for baking traditional sweat-and-sour bread and bread made using scalding or sour dough method. It helps to increase the volume and its nutritional value is less than in other coarser kinds of bread. 1,37-1, ,0-13,0 Medium coarse milling rye, which is recommended for baking most of the brown "country style" breads made with traditional sourdough and scalding methods. Gives a special sour flavour and aroma to the bread. 1,50-1, ,5-13,5 Rye wholemeal, because 100 of a grain is milled. It is the most valuable rye but at the same time "the heaviest" too. It is difficult to increase the volume of the dough and therefore it is used for baking dark bread as well as wholemeal bread.

5 OAT FLOUR Oats are high in fiber and a lot of useful dietary minerals, they contain natural antioxidants, making them an excellent addition to the diet. Oats do not contain gluten; therefore it is good for babyfood or other dietary products. Oat can be added to other s and ingredients in baking, it gives a special flavour and a beautiful yellowish colour to the product. CEREAL FLAKES Our company offers different cereal flakes and flake mixes. Flakes can be used in baking as an interesting additive to the dough when making healthy cereal breads or making confectionery items, for muesli, muesli bars and biscuits production. Cereal flakes can be used also as a product in food production in instant or traditional porridges. Product range includes oat, rye, wheat, rice, barley, buckwheat flakes, as well as 4-cereal, 5-cereal mixes and Spelt wheat flakes. Flakes can be produced in different thickness, particle sizes and moisture, they can be made from whole grain or using cut grain. BRAN Bran is the outer coat left after milling the grain. Bran is particularly rich in dietary fiber one of the most valuable components in food products. Suitable for baking various kinds of grain and bran breads. We offer wheat, rye and oat bran. Our products can be packed in 20kg, 25kg 30kg and 40kg bags depending on the type of product.

6 Organic product range Organic farming is agricultural production in revitalised fields, totally free of all kinds of chemical substances and artificial fertilisers. Product from local farms for the good of nature. The facilities of Riga Mill have been inspected and certified for organic production. EU Agriculture ORGANIC WHEAT FLOUR ORGANIC WHOLEGRAIN RYE FLOUR Organic Wheat Flour is made from organically cultivated grains from local farms that are certified for organic agricultural production. ORGANIC SPELT WHEAT FLOUR Spelt is one of the oldest grain crops, which dates back and has remained unchanged to this day. Unlike conventional varieties of wheat, spelt grain are covered by lemma and palea, which protect them against diseases and pests. Spelt does not absorb mineral fertilizers; therefore, it is seldom grown industrially. These are genetically healthy grain resistant to environmental pollution. Spelt grain contains almost all nutrients and vitamins, necessary for wellbalanced human nutrition. But, most importantly, vitamins and other nutrients, as distinct from usual wheat, are distributed in all layers of grain rather than accumulating in spelt grain membrane, thus they are preserved after the milling process even in the finely ground,. Spelt Wholegrain and Spelt White is grinded according to the old milling traditions with stone-mill. Organic Wholegrain Rye Flour is made from selected and organically cultivated rye grains from local farms that are certified for organic agricultural production. In milling the wholegrain the whole grain is used grain germ, core and grain shell, thus ensuring that the is richer in fibre, minerals and vitamins than other types of. Whole grain is grinded according to the old milling traditions with stone-mill. Used to prepare the rye bread. ORGANIC OAT FLAKES Oat flakes are produced from organically cultivated grains from certified local farms. Oat flakes are rich source of nutrients as they contain minerals (a lot of iron, potassium, magnesium and zinc), B-group vitamins, fibre and high quality protein. Oats contain beta glucans that contribute to the maintenance of normal blood cholesterol levels. The beneficial effect is obtained with daily intake of 3 g beta glucans from oats. We offer whole grain and quick cooking organic oat flakes packed in 25 and 30 kg bags.

7 Riga Mill