Wheat flour  "Send request"

Wheat flour premium  - 1 kg
Wheat flour premium  - 3 kg
Wheat flour premium  - 25 kg
Wheat flour premium  - 50 kg

Wheat flour first grade  - 25 kg
Wheat flour first grade  - 50 kg

CEREALS  "Send request"

Semolina groats. Stamp М. – 1 kg
Semolina groats. Stamp М. – 50 kg

BRAN  "Send request"

Wheat bran placer.

Wheat bran granulated.

Wheat flour premium "Send request"   

          
Quality under GATS 46.004-99:
Moisture - 14.5%
Ash - 0.50%
Gluten - 25-26%
IDK - 65-75
Protein - 10.3%
White - 58-60 units.
Falling number - 330

Types of packaging: bulk, 1 kg (paper bag), 3 kg (paper bag), 25 kg (paragraphs bag), 50 kg (paragraphs bag).

Wheat flour first grade"Send request"  

Quality under GATS 46.004-99:
Moisture - 14.5%
Ash - 0.7%
Gluten - 26-27%
IDK - 75-95
Protein - 10.5%
White - 42-43 units.
Falling number - 320

Types of packaging: bulk, 25 kg (paragraphs bag), 50 kg (paragraphs bag).

Semolina groats. Stamp М "Send request" .

Moisture - 14.5%
Ash - 0.46%
Sieve residue number 23 - 4%
Outsiftings number 38 - 2%
Protein - 11.3%

Types of packaging: 1 kg (paper bag), 50 kg (paragraphs bag).

Flour macaroni (cereal) premium "Send request" 

Quality:
Moisture - 14.5%
Ash - 0.45%
Gluten - 26%
Sieve residue number 150 - 2%
Outsiftings number 43 - 2%
Protein - 10.3%

Types of packaging: 50 kg (paragraphs bag)

Wheat bran:
Humidity: up to 15.5%
Ash: 5.05%
Mass fraction of crude protein: - 15.2%
Mass fraction of crude fiber: - 8.6%

Wheat bran granulated «Send request» 

Humidity: up to 15.5%
Ash: 5.05%
Mass fraction of crude protein: - 15.2%
Mass fraction of crude fiber: - 8.6%
Pellet size: - 10-14 mm.

List of products sold by Kherson Flour Mill as of ___ (current date)

A list of fields:

1. № p.p.
2. Production
3. Quality
4. Unit packing
5. Price
6. Delivery time
7. Terms of delivery
8. Additional conditions
9. Available / not available

Department of business and logistics:

telephone: (+38 0552) 41-00-36, 49-10-76, 41-00-49 
fax: (+38 0552) 49-32-13.

e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.