OREANDA-NEWS. July 21, 2010. “Zhitnitsa” flour with rich protein and vitamin content offers new and accessible ways of increasing profitability and developing of bread and bakery business. Incorporation of “Zhitnitsa” flour into production would allow saving time as flour mixes are no longer required for the production of so-called healthy bread containing bran and similar components. Particularly rich vitamin and mineral content of the flour does not require any mineral additives into the dough. High water absorption properties guarantee enhanced yield of products. On top of such properties “Zhitnitsa” is sold at a reasonable price, which allows reducing the net cost of end-product unit. According to production technologists who have already incorporated “Zhitnitsa” into production, the flour shows excellent results in bakery and confectionary products. "As a bread bakery technologist I have found “Zhitnitsa” properties somewhat surprising, – says OJSC PAVA’s Director for Quality Natalia Ermakova, - dough made with it has good volume regardless of gluten indicator 20%. Such indicator results from rich content of soluble protein. I would like to stress that after we launched the production of protein and vitamin flour we have been constantly receiving positive feedback from those who began using it or tested it".