Net weight - 42 kg. In 100 g of the product contains: proteins - 12.0 g; fats - 1 g; carbohydrates - 67 g. Energy value of 100 g: 325 kCal / 1360 kJ. The product is good for 12 months from the date of manufacture. Store in dry, well-ventilated, not infected with pests of bread stocks at air temperature not more than 25 ° C and relative humidity not more than 70%. Avoid exposure to direct sunlight. High baking qualities of flour products are confirmed by the results of researches of specialists-technologists of the production-technological laboratory of the enterprise, equipped with the most modern equipment. Studies of quality of initial raw materials, product at different stages of technological process and at the stage of final product are carried out on high quality equipment, providing high comparability of measurement results in accordance with international quality standards. The testing production and technological laboratory of the plant carries out technochemical control at all stages of production, which allows to ensure delivery of high quality and safe food products to consumers. Correct choice of raw materials and combination of advanced processing methods create an opportunity to produce customized flour with appropriate functional properties for a wide range of food products. Much attention in quality control of finished products is paid to the assessment of baking properties of flour. Products Wheat flour of the highest, first and second grades Rye flour: sifted and rye flour High baking qualities of flour products are confirmed by the results of researches of specialists-technologists of the production-technological laboratory of the enterprise, equipped with the most modern equipment.