Pastry flour and cake flour don't contain much gluten because the leavening of cookies, pastries and cakes is built on a combination eggs, shortening, sugar, baking powder and incorporated air. In fact, too much gluten can ruin a cake or cookie by making it chewy and rubbery when it needs to be fall-apart tender. For that reason, pastry flour and cake flour are milled from soft red wheat, giving them a protein content of less than 10%. Cake flours have the lowest protein content, while pastry flours contain a bit more gluten to produce the slightly chewy texture we expect from well-constructed pastries.

We manufacture and constantly sell the next product:

Product: Wheat pastry & cake flour.
Origin: Ukraine.
Packing: Paper bags of 1kg/2kg/3kg/5kg (net) and also polypropylene bags 25kg/50kg (net). Private label is possible.
Minimum order quantity: 1 20-ft container (23.5 tons net).
Payment terms: T/T for smaller orders and L/C for large order.
Delivery terms (according to Incoterms 2010):
- FCA Ukraine;
- DAF Ukrainian border (by rail in covered wagons of 68 tons net);
- FOB port Odessa, Ukraine (in 20 ft sea containers);
- CFR/CIF any destination city (by trucks).
- CFR/CIF any sea port of destination.
Inspection: All shipments are to be inspected (SGS), and tested before shipping by a world recognized authority as advised by the buyer. A buyer pays inspection (SGS).

We are interested in new customers and long-term cooperation.