He emphasized that one mill can produce both baking flour and specialized flour, where the key factor is the quality of the wheat, particularly the gluten content.
“Wheat with low gluten content is ideal for confectionery products and shaped bread, while for tandoors, high-gluten wheat is necessary. Some of our enterprises have already started purchasing such raw materials, processing them, and producing industrial flour with high gluten content,” Junushov stated.
According to him, this product is especially in demand among catering and processing enterprises.
“Restaurants, confectioneries, and bakeries do not have time for experiments and adjustments—they need ready-made solutions. Currently, there is demand, and we strive to fully meet it,” the head of the Association added.
He also noted that the development of specialized flour production contributes to the expansion of the product range of domestic enterprises and reduces dependence on imports.
