Technological recommendations on product usage for various applications.
FOR BAKERIES
First grade flour provides stable technological performance in the production of molded bread.
The optimal water absorption index and balanced properties of gluten make it possible to obtain products with the correct shape and uniform crumb structure.
FOR FOOD PRODUCTION WORKSHOPS
High-strength flour (W) is designed for long cold fermentation from 24 to 72 hours.
Provides a stable dough structure, good extensibility, and the formation of a characteristic porous crust.
SUITABLE FOR ALL FORMATS
Packaging from 10 kg is optimal for professional kitchens and catering enterprises.
Ensures convenience of storage, consistent quality, and efficient product use in daily operations.
FOR NAUBAIKHANA
Flour with stable parameters for the production of flatbreads in naubaikhana conditions.
Provides dough elasticity, shape stability during baking, and the formation of a dense, uniform crumb structure.
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24/7 quality control, testing every 2 hours, and transparent accounting ensuring precise weights and fair mutual settlements.
"DIKHAN BABA NAN" has been in the Kazakhstan market for over 20 years. Stability and predictable results are our motto.
Up to 600 tons per day — guaranteed volumes without disruptions.