OREANDA-NEWS. On 26 January 2009 was announced, that Mikhailovsky mill, a structural unit of Russian major grain processor PAVA, joined other processing enterprises in production of protein-enriched flour which has no analogues in the world. Only in December 2008, the output stood at 400 tonnes.

Owing to exclusive technology, protein-enriched flour has a number of characteristics which differ it from the traditional flour and make it a valuable nutritional product. It contains B-vitamins, iron, mineral substances and proteins, with which the grain kernel is naturally endowed. A characteristic component of the protein-enriched flour is vitamin E, which is not present in any other sorts of flour. Being a strong antioxidant, vitamin E is necessary for prevention of tumor growth as well as cardiovascular and endocrine diseases. It also protects cells from free radical injuries, lowers blood pressure, prevents cataract.

Remarkably, vitamins B1 and B2 contained in the flour reinforce the activity of vitamin E. PP contributes to better protein metabolism, normal functioning of the nervous system and digestive organs. It has a light sedative effect, which is good for handling stress, and normalizes the cholesterol level.

New flour from PAVA has performed excellently as a material for baking which is proved by laboratory analysis and bakery plants testings. As was said earlier, the bakery at Mikhailovsky mill recently supplied the local shops with a trial batch of bread made from protein-enriched flour, which was instantly sold out.

In order to increase popularity of the bread, the bakery has ordered a label with detailed information about the product, and is considering a new variant of using special baking pans - to make it readily recognizable on the store shelves.