OREANDA-NEWS. On 10 September 2009 was announced, that according to the experience of bakers from the Buryat Republic, Primorie, Khabarovsk and Altay Territories, Samara, Orenburg and other regions of Russia, incorporation of “Zhitnitsa” in bread manufacturing significantly cuts production costs, which results in higher profitability of baking business.

Wheat flour “Zhitnitsa” is an exclusive product by the Altay grain processor PAVA. Today, the new flour grade is produced on three company mills: Rebrikha, Mikhailovsky (both are located in the Altay Territory) and Achinsk (the Krasnoyarsk Territory).

“Zhitnitsa” has excellent water absorption capacity which increases output of the finished products. Baking plants as well as smaller bakeries received minimum 146% of bread output, using “Zhitnitsa” as a single material or in flour mixes. Remarkably, the finished goods have good volume unlike rye flour bakery with less visual attractiveness.

The current price for “Zhitnitsa” flour can easily compete with prices for second-grade flour, and considering its output improvement, manufacturers obtain apparent advantages. It can be used as a single product or part of a flour mix, for enhancing bakery flavour, aroma and content of vitamins, micro-, macroelements.

Panned loaves from “Zhitnitsa” correspond to the original mould, while hearth bread does not flow and retains round, oval or elongated-oval shape. This bread soaks well, has even crumb structure and good elasticity.