Sangak Bread Flour

This kind of flour is produced from whole endosperm and high content of bran. It is considered among dark flours and is used for producing Sangak bread. The extraction rate and high bran percentage of this flour increased its nutritional value.

Bran comprises the outer wall of the wheat and is considered as that part of the wheat having high amount of fiber, minerals and vitamins; in average  the vitamin, minerals and fiber content in the Sangagk (bran based) bread is twice the clear breads. Bread’s bran prevents constipation. In addition, bran is used as the food for gut bacteria operating against microbial diseases, thus it activates the immune system of the body. The fiber materials in the bran based bread will absorb the cholesterol and toxic materials from degradation of foods and excretes it from the intestine.

The extraction rate of flour, fermentation, cooking temperature and period is effective on accessibility of elements, particularly iron, calcium and zinc. The more is the flour extraction rate, the more is the rate of bran and nutrients in the flour such as its calcium, zinc and iron content. On the other hand, the factors interfering on absorption of these elements such as fiber phytate and phytic acid will be increased followed by higher contents of nutrients in the flour with higher extraction rate reducing the accessibility of these materials due to the presence of interfering factors. Results of studies have reported the influence of fermentation on reduction of phytic acid rate in Iranian breads for two hours of fermentation about 44% in Sangagk breads and about 29% for Taftoon bread during one hour. Therefore, after fermentation in the bread and reducing its phytate rate, it will improve the absorption of elements such as calcium iron and zinc.

The permissible range determined for ash, gluten and protein by Standard Institute is according to following table:  

Barbari Flour

Barbari flour is used for producing Barbari bread. This flour is produced from a large part of endosperm (kernel) and some bran of the wheat. Because Barbari bread has higher volume than other traditional breads on one side, and the paste produced from this flour needs longer rest and more fermentation (almost 45 min to 2 hours), it needs a strong flour and a gluten with higher index; otherwise, the resulted bread becomes dried, fragile and having no enough cohesion. The particles size of this flour is passing through sieve 125 μ, minimum about 50% and according to the guidelines of Department for Supervision on Food, it is enriched with iron and folic acid pre-mix up to 200 gr pre-mix per a ton of flour. This premix will enrich the flour with 45 ppm to 85 ppm of iron.

The desirable falling number is in the range of 250-400 and higher range of falling number may accelerate the production of stale bread.

This flour is used for producing the ready-made soups, meat industries, some specific confectionaries and cookies,…

The standard range of ash, gluten and protein of this flour is according to following table:

The gluten of Barbari flour produced by Varamin Flour Industries is minimum 28.5%.

Taftoon and Lavash Bread Flour

This kind of flour is produced from whole endosperm and a part of wheat’s bran with extraction rate of 15%. Presence of bran in this product will increase the nutritional value of the bread.

This kind of flour is used more for producing the Taftoon and Lavash breads. Fermenting by sour paste and or yeast completely and in the needed range followed by creating aromatic materials as well as producing the phytase enzyme will create a fragrant bread with making it minerals absorbable.

The standard range of ash, gluten and protein is according to following table:

Gluten of Taftoon and Lavash flour produced by Varamin Flour Industries Company is over than 28% and its ash is in the range of 1- 1.18.

Star Flour (Specific for Loaf and semi-Loaf breads)

This product is produced by combining the core of the wheat with other parts of endosperm (kernel) for providing the better elasticity properties, color and water absorption as well and better gas storage for producing industrial and loaf breads.

The desirable protein rate for consuming the loaf and mold breads is estimated to be between 12 and 13%; in fact, the main factor for improving the quality of flour and bread is the quality and quantity of wheat’s gluten that is principally the main component of wheat’s protein. Gluten absorbs water three times of its weight and is created by mixing the gluten network causing the property and viscoelasticity of the paste (it indicates two properties, i.e. viscosity and elasticity in the materials. Viscosity indicates the viscosity rate and elasticity indicates the elasticity properties in the materials). However, it traps the gases from fermentation; these gasses together with vapor will be expanded in the cooking stage and break the gluten network; thus, it creates the volume and texture of the bread; therefore, the flours used for producing types of brad, particularly loaf breads such as baguettes, toast and burger breads must have desirable protein quality and quantity by which they could trap the gasses from fermentation in the paste mass.

The enzymatic activity rate and damaged starch supplying the yeast food, is very important for this product and it must be to such extent that the paste could puff out enough and after cooking, the resulted bread could be kept in the moisture and not being stale early.

Null Flour:

This product is a flour produced by grinding the soft and hard wheat and extracted from the core part of wheat’s endosperm. It contains fully even texture and soft graining as well as high protein quality.

The color of this flour is clear, lacking any bran and spots. It is suitable for producing types of bakery products including types of cakes and confectioneries.

The permissible ranges determined for ash, gluten and protein by Standard Institute is according to following table:

By changing the gluten and protein rate in the standard range, one could produce the industrial flour for producing starch, gluten, wafer, crackers and biscuit.

Flour used for producing wafer, crackers and biscuit require no high gluten content and gluten in the range of 22 to 23 is desirable.

Ash of null flour in Varamin Flour  Company, because of having plurality of core takers as well as presence of DC-PEELER and COLOR SORTER devices  lacks any spots.