Flour and gluten

Bakery & Confectionery  /  Flour and gluten
Corn flour
Country of origin: Ukraine
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Spelt flour
Country of origin: Ukraine
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Rice flour
Country of origin: Ukraine
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Barley flour
Country of origin: Ukraine
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Banana flour
Country of origin: Ukraine
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Coconut powder
Country of origin: Ukraine
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Zucchini flour
Country of origin: Ukraine
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Soy Flour
Country of origin: Ukraine
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Wheat Flour
Country of origin: Ukraine
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Textured Wheat Flour
Country of origin: Ukraine
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Flour and Gluten

TRIOCOMM is one of the leading sales agents, which provides best food ingredients globally. We work with the leading companies in food industry and are able to provide special offers to suppliers, distributors and wholesalers.

Our team is experienced in working with flour and gluten as well as other bakery and confectionery ingredients and products. We developed strong economic bonds with the main producers of flour and gluten and are ready to provide best prices for your business.

Flour and gluten are probably the most common food ingredients around the globe since they are the main ingredients of bread. Flour is made from different types of grain and can be also used in bakery and confectionery, pastry, soups, sauces, pasta and many other foods.

Health benefits of flour and gluten

Recent trends show that more and more people reduce amount of flour and gluten products in their diets. Nevertheless, if consumed in moderate amounts flour and gluten products made from whole-grains have many health benefits. Here is just a short list of them:

  • Whole-grain flour and gluten products contain dietary fiber which lowers blood cholesterol, helps to lose weight.
  • Being a carbohydrate-containing food, flour and gluten products help to control level of sugar in blood.
  • They have many vital vitamins which can be hardly found in big amounts in any other foods.

Flour and gluten shelf life

To ensure its best quality, flour and gluten should be kept in a dry cool place. If stored properly refined flour lasts for at least 24 months. Whole-grain flours last less and should be used within several months after production.