OREANDA-NEWS. On 30 March 2009 was announced, that several months ago, the Altay company PAVA introduced a groundbreaking product Zhitnitsa flour on the seemingly traditional grain processing market. Zhitnitsa has no analogues in Russia. Its baking qualities correspond to first and second grade flour, whereas the vitamin and mineral content in bakery made from Zhitnitsa is 4 times higher compared to bread prepared from standard grades.

Using new flour in the production process enables large baking plants and small bakeries to develop in a number of directions. First of all, this is an opportunity to expand the range of goods at a low cost. Secondly, Zhitnitsa is competitively priced and applying it as a raw material increases profitability of business. And finally, its quality parameters (high protein and fibre, low fat, enhanced vitamins B, PP, E and iron) allow to produce new line of healthy bakery.

According to producers who have already tried new flour from PAVA, it gives a much larger bread output compared to first- and second-grade flour.