TOP 5 best brands of premium wheat flour: rating, which one to choose, reviews
Flour is a food product that is produced by grinding cereals into powder. Wheat, rye, barley, rarely corn, oats, buckwheat are used as raw materials. Great for making sweet pastries, bread.
The composition and properties of different types of flour are different. The product is evaluated according to the following criteria: color, taste, smell, composition, grind, moisture. In this article I will talk about the best brands of premium wheat flour, the features of their choice.
Rating of TOP 5 brands of premium wheat flour
After analyzing the parameters and characteristics of wheat flour from different manufacturers, I made a rating of the best products for baking:
Makfa
High quality wheat flour is produced in the Chelyabinsk region. The product fully complies with quality standards. The good purity of the grains is confirmed by the low ash mass fraction. The high quality of the bakery product is evidenced by the snow-white color with a creamy shade, fine grinding, and a sufficient level of gluten.
| Manufacturing standards | GOST R 52189-2003 |
| Energy value per 100 g, Kcal | 334 |
- tender;
- crumbly;
- snow-white;
- top grade.
- absent.
I constantly make pizza that my family members love. This raw material is excellent for kneading dough. It is well sifted, white, delicate. We take a large package at once, this is convenient, because we have to cook often.
There is such a thing as "an indicator of the strength of flour." A product with a high index is capable of absorbing more water, making it a porous, dense and elastic dough and ready-made baked goods.
Ryazanochka
Suitable for all types of baked goods. In the production of the product, modern Swiss technologies and high-quality Russian wheat are used. The grain goes through seven levels of cleaning. The bakery product does not need additional sifting before cooking, it provides easy dough kneading.
| Manufacturing standards | GOST R 52189-2003 |
| Energy value per 100 g, Kcal | 330 |
- excellent consistency;
- good quality;
- excellent baking taste.
- not found.
The baked goods made from it are delicious. I cook pancakes, pancakes, pizza, pies. I take in packs of 2 kg at once. When mixing, the powdery mass is homogeneous, the color is uniform white.
Uvelka
The product has a snow-white color, pleasant to the touch. It is made from selected wheat grains. It undergoes several stages of cleaning before it reaches the store shelves. Complies with quality standards. The shelf life is 12 months.
| Manufacturing standards | GOST 52189-2003 |
| Energy value per 100 g, Kcal | 350 |
- clean;
- no unpleasant odor;
- value for money.
- absent.
Good flour, no lumps, the baked goods are delicious. The dough is easy to knead. I only use this brand. The price is also affordable.
S. Pudov confectionery
This finely ground wheat flour combines the optimal amount of all ingredients, including baking powder and salt. The dough rises quickly with this product. Provides fluffy, tender, soft baked goods. Produced from soft wheat grains. It has a white color with a pleasant creamy shade. The composition does not contain GMOs.
| Manufacturing standards | GOST R 52189-03, TU-9293-006-53548590-2006 |
| Energy value per 100 g, Kcal | 324 |
- excellent for pastry baking;
- rises quickly;
- high quality.
- not found.
Cool flour, baking with it turns out to be airy, soft. Rises easily, well. I recommend to everyone.
When water is added, good wheat flour practically does not change color. In this way, the quality of the bakery product can be determined.
Pre-port
The bakery product is of high quality and is produced in St. Petersburg. The composition does not contain preservatives, dyes, hazardous chemicals. The powdery mass is light, has no foreign smell. It makes a good, elastic dough.
| Manufacturing standards | GOST 52189-2003 |
| Energy value per 100 g, Kcal | 330 |
- top grade;
- rises well;
- suitable for a bread machine.
- not found.
I have been buying only such flour for a bread machine for many years. On the other hand, the dough is not so fluffy. Soft, gentle, pleasant to the touch.
Wheat flour varieties
Different types of flour are used to prepare a certain type of baked goods. There are five of them. Let's take a look at each of them.
| Higher | Fine, airy white powder. The highest grade is the most high-calorie. Used for baked goods, bread. |
| First | The particles are slightly larger. The white color gives off a slightly grayish or yellowish tint. Suitable for uncooked pastries. |
| Second | It is characterized by a dark shade. Contains a large amount of nutrients. |
| Wallpaper | It is made from almost whole grains. The particles are large. In cooking, such flour is combined with a higher grade product. |
| Krupchatka | A very coarse variety rarely used in cooking. Finding such a product in stores is quite difficult. Almost does not swell from water. |
The most popular among consumers is wheat flour of the highest and first grade. They are ideal for making bread, baking.
How to choose
You can evaluate the quality directly in the store and after buying and opening the packaging at home. Key indicators and recommendations when choosing a product in a store:
- Quality flour is packed in paper or cardboard bags.
- With a slight compression of the package, the particles should creak slightly.
- If the weight of the flour corresponds to the weight indicated on the label, then the product is not damp, of high quality.
- If the shelf life is more than a year, the product most likely contains preservatives.
It is recommended to purchase flour in the first six months from the date of its manufacture.
Rate the quality at home after making a purchase:
- Good flour has a smooth consistency.
- Squeeze a small amount in your palms. If it turns into a lump, the product is most likely damp.
- Flour should not have a pronounced taste and aroma.
It is recommended to sift it before cooking.
