PAVA New Flour Can Replace Standard Grades In Bakery And Confectionery Production

Barnaul, Russian Federation (PressExposure) October 19, 2009 -- 'Zhitnitsa' flour, a recent novelty in PAVA's assortment, continues to prove its viability in the marketplace after a series of production tests in various regions of Russia. The company actively engages in promotion of 'Zhitnitsa' through direct cooperation with bakers and confectioners.

The guiding force in development of the new flour has been the dietary value - rich nutrient complex in 'Zhitnitsa' is unsurpassed by any of the standard grades, including wholemeal flour. This is achieved due to a specific milling technology; however, it does not modify behaviour of the product in the manufacturing process.

The flour has performed equally well in the automated production of large baking plants and use by smaller bakeries. They incorporated 'Zhitnitsa' in the typical product mix - panned loaves, hearth bread, gingerbreads and oatmeal cookies, achieving very positive results. It forms elastic dough, which retains the loaf shape, and provides high oven lift for the sumptuous bakery. Besides, flour consumption per 1 tonne of finished products is significantly reduced.

PAVA is a producer of flour and associated products, whose high quality has gained credibility with customers in Russia and overseas. New solutions introduced by the company have additional benefit of delivering higher margins to the baking business.

About PAVA

PAVA is one of the major grain processors in Russia. The company represents a 3% share of the national flour market. According to 2007 results, it was given the status 'Leading Exporter of the Industry' by Russian Ministry of Economic Development. Recently PAVA has developed a new strategy - creation of a vertically integrated agroindustrial holding. It is based on implementation of 2 projects: RAD (agricultural business operations) and Grainvest (deep grain processing), consolidated under GlobalAgro structure.

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Press Release Submitted On: October 19, 2009 at 4:59 am
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