Price currency: USD, EUR
Payment terms:SWIFT transferSEPA direct debitLetter of Credit (L/C)Cash against Documents (CAD/D/P)Cash before Delivery (CBD/CIA) Cash on Delivery (COD)Standby Letter of Credit (SLOC)Cash in Advance
Price offer requirements: Price offers must be competitive and include all costs associated with the delivery of the goods on terms CIF, CFR, CPT, DAP, CIP, FOB

Whole meal flour meet clear technical specifications, including:
Grade: Whole meal flour HS 11010011
Whole meal flour is obtained through a single-grade milling process, where the entire grain is ground, preserving both the endosperm and the peripheral parts of the grain. During its production, the bran is not sifted out. The flour has a coarser texture, with particle sizes ranging from 30 to 600 microns or more. Its color is white with a yellowish or grayish tint, with clearly visible crushed bran particles. In terms of chemical composition, it closely resembles that of whole grain.Whole meal flour is the coarsest type of flour used for bread baking, containing grain particles up to 600-700 microns. The grain is milled whole, without prior cleaning, and after processing, it is either sifted through a coarse sieve or not sifted at all. This flour contains a significant amount of coarse grain husks (bran).Being a coarse-ground product, it retains valuable nutrients, particularly fiber, which supports digestive processes in the intestines. Fiber serves as a key nutrient for beneficial gut bacteria, contributing to the body's immune defense.Some of the germ and grain husks are partially removed from whole meal flour, reducing the bran content and making it more uniform in texture.This processing method improves the bread-making properties of coarse whole wheat flour, making it suitable for baking bread.The type of bread made from this flour, commonly found in stores, is known as "whole grain bread" or "bran bread."
Characteristics of Whole Wheat (Whole Meal) Flour: - Moisture content: ≤ 15% - Protein: 9-11 - Ash content: ≤ 2 - Residue on sieve No. 067: 2% - Pass through sieve No. 38 or 41/43: 35% - Falling number: ≥ 120 s - Wet gluten: - Quantity: ≥ 18.0 - Quality: 60-100 - Packaging: 50 kg - W: 90-11
Thanks to its excellent baking properties, whole meal flour is most commonly used in the production of yeast dough, puff pastry, shortcrust pastry, and baked goods made from these, as well as pasta, sauces, and flour-based dressings. The company exports flour to many countries worldwide. Our customers are always satisfied with our products, as the company's primary goal is to deliver top-class products on time.

We offer competitive export prices for flour from Ukraine. 
Convenient packaging options include paper bags ranging from 1, 2, 10, 20 to 50 kg, ensuring reliable packaging and transportation.
Packaging: - Paper bags: 1 kg, 2 kg  - PE bags: 25 kg, 50 kg  - Bulk

Basis of supply: CIF, CFR, CPT, DAP, CIP, FOB. 
The specific terms of Incoterms will be detailed in the contract.
Purchase Volume: 100 tons