Roasted wheat flour

Fried wheat flour is produced from first grade wheat flour by drying at a temperature under mild conditions, has low humidity of no more than 4%, high water absorption capacity, and has low microbiological contamination.
The use of fried flour leads to a reduction in consumption, up to 30%, of sugar, dairy products used in the production of non-baked confectionery products, fat fillings in praline sweets, bars, and wafer creams. As a result, a reduction in the cost of finished products is achieved, a decrease in the sugar content in the product, bringing it closer to dietary products. In addition to the use in candy fillings and wafer creams, it is possible to use fried flour:
- as a breading for semi-finished products;
- as a stable carrier of components in any dry mixtures based on flour and starch (ingredients for the baking industry);
- as a water-binding component in opaque fillings;