Xevus
Tell me where in Moscow to buy wheat flour - Divinka, Aleika, Altai Fairy Tale?
Admin

You need to make a request on the internet.

Or ask around here Where, what and when to buy in Moscow
A citizen
Quote: Xevus
Tell me where in Moscow to buy wheat flour - Divinka, Aleika, Altai Fairy Tale?

It is unlikely that they are being driven over 4,500 km, given that they are no different from Ryazan, Voronezh, or Moscow.
Belka13
A citizen, and I saw Divinka in different stores.
maha i
Unas Divinka is on sale, in red caviar there is a section with honey, all sorts of teas, well, and flour, I bought 2 kg somewhere around 100 rubles, but I’m not happy
VRad
The question is about manitoba. I went through a search, few people used it. But Chuchelka said somewhere that she bought a 20 kg bag.
Easter is just around the corner, I want to buy it for Easter cakes, since there is a fortune not far from home. What do you advise?
Admin

If you have not baked from this flour before, then it is better not to risk cakes.
You need to train between the holidays on a different baking.
Olga_Ma
VRad, Valeriaif you mean such
https: //.
Then I bake bread out of it, it suits me completely, the bread is delicious, the smell is stupid
Wheat flour in Russia, types, varieties, properties
I would have baked pastry on it, but it is expensive, my husband bought me for a promotion in the subway. In general, of course, Tanya-Admin is right, first bake something out of her, and then only cakes
Ninelle
Quote: VRad
Easter is just around the corner, I want to buy it for Easter cakes, since there is a fortune not far from home. What do you advise?
Have you tried Nordic flour?
VRad
Olga_Ma, Olya, yes, such.
Found the theme of Scarecrow (saffron cake). She said that from pure manitoba she did not like Easter cakes. She only adds it, and even then not always.
I have been baking from Nordic in recent years. And I don't like my Easter cakes. They do not have the necessary fiber-oiliness, although the recipe for 1000 years is the same. It upsets me endlessly. I sinned that I no longer had the strength to knead properly. I recently bought Kenwood especially for Easter cakes.
I will have to try (if possible) to bake a small cake from manitoba and our flour. I look towards the French thing.
Yes, a couple of months ago, after reading Admin, I bought Ariver's extra finely ground wheat flour for Easter. Somewhere from Mordovia.
Olga_Ma
Valeria, for example, I am not friends with any other flour, or she is with me except Italian and Kazakh, I bake bread from Italian, I make pizza from pizza paint, the smell of Italian is somehow special, I don’t know how to explain, but from Kazakhstan I make dough for dumplings and muffins
VRad
Olga_Ma, and what is the Kazakh one?
Olga_Ma
Valeria, we have Kazakh stores, they sell called Korona, Tsesna, Zhelayevskaya
Florichka
Zhelaevskaya excellent flour! I bought a tower, and even grain - the elite. Was sold in our store next to our house.
VRad
In Moscow, I found only Beles in Delikatesk and different types in the online store Goods from Kazakhstan. Delivery is more expensive than flour. We still need to look.
Irina, where do you get it? In the sense of a store just or some kind of network? Again, only in delicacy found
Florichka
Valeria! The whole year was in the Valley of Taste with us. But now she is gone for a long time.
VRad
Florichka, .
VRad
On a tip from Olya, Tyulpashki, bought today the Altai Aleika on the street. Garibaldi in the farm shop. I will try
Crochet
Quote: Olga_Ma
For example, I am not friends with any other flour

Olenkaand with Mcfoy ?

She seems to be completely conflict-free, we have peace with her, friendship, gum ...

I bake everything on it, and cakes, including ...
OlgaGera
Quote: Krosh
She seems to be completely conflict-free
I'm not friends with her either
Here is the first time last summer, Extra Macfa bought. that's all.
Crochet
Quote: OlgaGera
Extra Macfa

Olga, I don’t take Extra, on a regular, in a yellow pack, I bake everything ...
OlgaGera
Inna, I even fell in love with Tver flour. Both wheat and rye.
Olga_Ma
Quote: Krosh

Olenkaand with Mcfoy ?
No, Innus, and I'm not friends with her, especially since there are 2 Kazakhstani stores near my side, I used to take 10 kg bags because I baked bread from her, and now bread is from Manitoba, and baked goods are from Kazakhstan
OlgaGera
Quote: Olga_Ma
I have 2 Kazakh stores near my side,
Gourmet!
I like their flour ...
Olga_Ma
Quote: OlgaGera

Gourmet!
Yeah and their candy is wonderful
Tanyusha
Here, too, I'm not friends with McFa at all. My bread does not rise well with her and is somehow dull.
hotlife
Tell me, does anyone buy Shugarovskaya bio flour? I baked tsz before, dad only from rye. I think to buy 5-10 kg for a sample, the reviews are very good .... Previously, panifrin was added to the bread cz, but here, according to reviews, there is so much gluten that you can not bother

I have 2 options, on Kantemirovskaya Vasily has 70 p kg each. Karpan has 60 bread each and delivery from 20 kg is free ... Only the latter has rye flour like not Penza flour, but Tula flour
Crochet
Girls and boys, you can take such a manitoba, good?

Wheat flour in Russia, types, varieties, properties

Olga_Ma
Crochet, Inna, Innus, I already wrote that I bake bread on her, so I became friends with her + luxury yeast + Hamelman's recipe = the best bread for my family so far
Bober_kover
Good day! Getting ready to bake my first bread (regular wheat) and wondering if my flour is good enough for baking? The packaging does not say "bakery". I live in Belarus, Lida flour, premium grade, M54-28 brand. The squirrel in it is 10 g.
Nika2017
when I measure out flour for baking bread, I add dry gluten to the flour, a quarter of a teaspoon, the bread does not crumble and it turns out lush
Admin
Quote: Bober_kover
I live in Belarus, Lida flour, premium grade, M54-28 brand. The squirrel in it is 10 g.

Ask your fellow countrymen about this flour here Minsk

It doesn't have to be "bakery" on the packaging. There are also signs "premium" and protein 10 g - this is enough for flour for baking bread. And nothing more needs to be added, including gluten.

In any case, you will need to adjust the dough when mixing the flour-liquid balance. Read about it here Contents of the section "Basics of kneading and baking" MASTER CLASSES FOR KNITTING THE Dough (BOXES)
Kit
olaola1, Not so long ago I saw from Sergey (Register) a link to the production of flour from spelled (Krasnodar Territory). I ordered 5 kg for a sample. flour, spelled bran, spelled cereals. The flour is excellent. I was especially pleased with the price - 80 rubles. per kg. Today we returned from the sea and bought more flour directly from the manufacturer. They send their products by mail, they gave it to me for the first time with a regular bus driver. They have a lot of interesting things. Price list will be sent upon request. If anyone needs it, I will write the coordinates in a personal. This is by no means an advertisement, I just share information. By the way, a very tasty porridge is obtained from cereals. The bran is very small, I liked the bread with them. More details: https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=100279.160

Greetings! A lot of time has passed, but maybe you still have contacts?)
Sonadora
I bought premium flour for testing in Vkusville, protein 12%.
Here's a bread from it turned out:

Wheat flour in Russia, types, varieties, properties


I liked the flour. Not boiling white, slightly creamy. It takes more water, like the Italian Manitoba, which Inna-Krosh wrote about above.
gawala
Quote: Sonadora
Takes more water like Italian Manitoba
My package is missing such a flour. Man, advise what to bake?
Sonadora
Galina, ciabatta, panettone, baguettes, brioche, croissants, any high hydrated dough bread. Can be mixed with regular flour: 50 grams of Manitoba + 350 grams of regular flour - the bread is already higher and the quality of the crumb improves, IMHO.
Kit
Who has tasted bio-farm flour? Worse than Shugurovskaya?
kolsasha
I bought Shugurovskaya flour for testing, before that I baked bread from local flour, mainly from the highest grade. Bread from it in a Panasonic 255 bowl rises to the very edge, because I take the Shugurovskaya VS for the recipe, I think it will probably come out over the edge, figs, at least half as much rose, I think okay, probably the yeast opened a new pack (safmoment) - no, the same thing, I took it local flour and the other half of the yeast, everything is in order again under the edge. And what is noteworthy is the Shugurovskaya VS not white, but with a pronounced cream shade, but not gray, but the bread is gray! And the bread is completely different. It is denser and slightly sticky, reminiscent of Soviet black bread and, despite its poor rise, has a soft crust. Hence the question arises - what does yeast dislike eco flour if it rises so badly or the typical scheme for baking bread from it is not suitable? True, there are still doubts that the flour is not Shugurovskaya, as I took it from an Internet store. Please, who worked with this flour, unsubscribe. Thank you!
Newbie
rarely now you will find good flour, if only imported, the one that, very likely, ours is
Scarecrow
kolsasha,

What is the production date? Maybe the flour hasn't settled down? Oxygen bleaches flour, it changes color and baking properties.
kolsasha
Nata
No identification marks on the bag. Only with a marker is written ВС, 1С, ЦЗПШ, ЦЗРЖ.
If I understood you correctly, this should not be. Fake flour?
For information, I took it here 🔗
Scarecrow
kolsasha,

No, Alexander, everything is much more complicated)). This can be the case in the production of ordinary normal flour. Especially. that Shugurovskaya is not cheap, it is declared as an ecomuka. The fact is that flour is supposed to lie down for 3-4 weeks after grinding to improve its properties. The process of protein oxidation is in progress. Flour is bleached naturally (oxygen is the same), protein is hardened. The baking result with this flour becomes more stable. Thus, freshly ground flour may well have an off-white tint. Further, your local flour, the bread from which crawled out over the edge, did not remind you of cotton wool with its crumb? This level of gluten development may not be associated with the awesome quality at all, but with the addition of panifarin to flour or extremely refined flour such as Extra. From it, products rise incredibly magnificently, but really like cotton wool. Natural flour can be quite low in protein, therefore, the gluten is not of the highest level and has high humidity.
Olga_Ma
I bought Shugurovskaya, everything is ok, and baked in Panasonic and in the oven, rose well
Newbie
Quote: Scarecrow
that flour is supposed to lie down for 3-4 weeks after grinding to improve its properties. The process of protein oxidation is in progress.

I want to grind the spelled, does the flour lie in the air, or can it breathe oxygen in a bag?
Scarecrow
Newbie,

In the package of norms. This is not a vacuum. But for home grinding, this is not a strict rule. You're not getting the standard baked goods, standard rise times, etc. Not a factory. The main thing is taste. Therefore, I use it immediately when grinding at home.
kolsasha
Nata,
Yes, extra local flour. As for the "flour should lie down", the color is okay, but what does not rise will also pass? Yes, and the taste is nothing special, it's just completely different, like black bread, a sticky crumb, but the bread baked to pressure normally reacts.
Scarecrow
kolsasha,

Yes, protein also "ripens" as a result of oxidative processes, gluten becomes more durable. In addition, your flour may have a higher moisture content and you need to adjust the recipe for water, which you did not do. Hence the excess moisture crumb and dullness.
teara
kolsasha, or maybe the bags are mixed up and you have a central lock or 1 grade? And you call the manufacturer and ask what they should be in. from.? Does she have such a dark crumb? Does it need some rest or is it ready?
Is there a dark in. from.?
Scarecrow
teara,

Yeah, I've also thought about the central lock ...
teara
can still be spoiled what?
I would try to treat her like a CZ. If she is there too, there will be a heavy and dull crumb to give, then something is completely wrong with her. I didn't buy Shugurovskaya, it's a little expensive for me with delivery. But I read the excellent reviews and reeled off that if there is an opportunity, I will definitely buy it.
And so that in. from. Shugurovskaya gave such a byaka? something is wrong here. And no one seemed to stand it on purpose, but immediately baked

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