According to him, one milling enterprise can produce both baking flour and specialized flour, with the quality of wheat, especially gluten content, playing an important role here.
“When purchasing wheat with low gluten content, such flour is ideal for confectionery products or shaped bread. Meanwhile, for tandoors, wheat with high gluten content is necessary. Currently, some of our enterprises have started to procure such wheat, process it, and produce industrial flour with high gluten content,” Junushov shared.
He also emphasized that this product is in high demand, especially among catering and processing enterprises.
“Confectioneries, restaurants, and bakeries do not have time for experiments and adaptation—they need ready-made solutions. Today, there is a high demand, and we strive to fully meet it,” added the head of the Association.
Junushov noted that the development of specialized flour production provides domestic companies with the opportunity to expand their product range and reduce dependence on imports.
