Pava: Russian bakers test new flour «Zhitnitsa»

Barnaul / RU. (pava) Bakers from the Orenburg region experiment with «Zhitnitsa» flour from PAVA and note its cost-effective advantage and natural improvement of bread health value. Acting on the crest of the market tendencies, OJSC Pava released the new flour product which is a thoughtful combination of unique health properties and flexible baking parameters. Customers have already appreciated the quality of traditional flour grades offered under «Pava» and «Altay-Batyushka» brands, and now the company partners both abroad and nationwide have an opportunity to try out novel flour «Zhitnitsa».

At present, the Altay company is establishing co-operation with national bakery plants regarding incorporation of «Zhitnitsa» in the continuous production process. In mid-May, bakers from the Orenburg region made a decision to use Zhitnitsa in bread manufacturing. After completing a number of tests with the sample lot, the technologists noted that the new flour significantly cuts down the production cost. Firstly, it excellently competes with the traditional flour grades in terms of price, and secondly it enhances the output up to 135 percent. This is especially relevant in the current precarious economic environment.

An equally important feature for bakers is the chance to be diverse and develop new formulas with special palates, simply using «Zhitnitsa» alone or mixing it with typical flour grades. Unparalleled nutritional complex naturally improves the health value of bread without artificial enrichment. The goods baked from Zhitnitsa stand out among others for the high content of protein, various vitamins and microelements. During seasonal vitamin deficiency, it is an essential addition to the regular diet. The grain processor has also shipped trial consignments of «Zhitnitsa» flour to a number of overseas companies. Manufacturers from the Philippines, South Korea and Central Asian states pointed out the suitability of the flour to making specific types of baked goods in their national cuisines and enhancement of bread yield.