Catalog
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We make products that we believe
Kirov’s Mill is the biggest flour-grinding complex in the country, founded in 1939. Since 2003 it has been a member of ALADUSHKIN Group, the largest food holding company in the Northwest Russia. Today, according to the research data, Kirov’s Mill is the leading enterprise of the flour-grinding field of the Russian Federation and the biggest mill in Europe. The efficiency of the mill is up to 1800 tons in-process grain in a day. The enterprise is equipped with the facilities of the Swiss firm Buhler, which is capable of producing wheat and rye flour of all sorts, semolina, wheaten crushed grain, wheaten germinal flakes, wheaten bran, and fodder grain product of 1-4 categories. The line of rye-wheaten bran granulation from the Dutch firm VanAarsen is placed in operation. The company has passed certification of quality management system for conformity according to the standard ISO 9001:2008.
Possessing unique competences in the area of technologies specialists of Kirov’s Mill laboratory constantly extend and perfect assortment line of the enterprise. On the basis of the principal assortment the new kinds of flour are developed. They are appropriate for making specific products – croissants, cakes, products with preliminary freezing and other. A unique quality control system is worked out at the enterprise. It works during the whole technological processing cycle of making grain into flour using high-tech analytical laboratory equipment. Individual approach to clients, a purchaser orientation, and strict quality control of the products, innovation production technologies, the latest upto-date equipment, and highly skilled staff are the components of success of Kirov’s Mill.
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Basic Assortment
Basic Assortment
The basic assortment of Kirov’s Mill is wheaten baking flour of different grade, rye baking flour as well as bran, flakes and grain. All flour satisfies the requirements of state standards (GOST) and goes through the strict quality control on every step of the production. Flour sorts differ according to the following characteristics: size of the grain grinding, efficiency of seed coat separation, colour, ash content, gluten content. Flour can be plain (made by grinding an intact grain with the seed coat) and the flour proper, which consists of ground grain core. In that case it has more gluten. Baking flour is divided into sorts: extra, first-rate, second quality. In the inferior sorts there are vitamins B1, B2, PP and Е. There are less of them in the extra and first-rate flour. Flour also contains various ferments, which affect both the process of baking of bread and characteristics and quality of the final product.
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Wheat baking flour, extra Refined (purified) fine-ground flour consists only of the backend of the grain. It has perfect baking qualities and the highest level of gluten content. Products made of it present good volume and small porosity. This kind of flour is used best for making short, puff and yeast dough, rich baked goods, sauces and floury seasonings.
Wheat baking flour, first-rate Fine-ground flour with high gluten content, it has small amount of seed coat. The dough made of it turns out elastic, baked goods has a nice shape, big volume and a pleasant taste. The flour is used for making buns, pies, pancakes, homemade noodles etc.
Wheat flour for general usage, type M 55-23
Basic Assortment
The flour is made of soft variety of wheat. Its colour and appearance correspond to the extra sort of flour, but it has lower gluten content. The flour is mostly used for confectionery production (cakes, waffles), baking of bread.
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Wheat flour for general usage, type M 75-23 The flour is made of soft variety of wheat. Its colour and appearance correspond to the first-rate sort of flour, but it has lower gluten content. The primary function of the flour is baking pies, pancakes, making meat dumplings, pastry, macaroni foods, and bakery goods.
Wheat baking flour, second quality The flour has high cellulose content, for that reason it is greyer. It contains much protein, vitamins, and mineral compounds. Products made of it are characterized by a good taste and a pleasant bread smell. It is used for baking the table variety of bread and lean flour product.
Wheat baking flour, plain The flour is rich in cellulose, mineral substances and vitamins, made by grinding of intact grain with seed coat. It is inferior to high-quality wheat flour in baking properties however it has a higher nutritive value. The flour is mostly used for baking the table variety of bread.
Rye flour
Rye baking flour, plain It is coarse flour in which all the useful properties of grain are preserved. This is wholly ground flour, obtained by grinding grain with a shell. It is mostly used for baking of bread.
Rye baking flour, peeled The flour of coarser grinding than the plain one. Products made of rye wheat are characterized by original taste in combination with low calorie content, large vitamin content and mineral compounds. This is a valuable and wholesome product for those who take care of their health.
Basic Assortment
As opposed to the wheat flour it is not capable of generating gluten and consists of ferments decomposing starch in a more active state. Products made of rye wheat are characterized by original taste in combination with low calorie content, bigger vitamin content and mineral compounds. Rye flour greatly excels the wheat one in quantity of protein substances, fibers and amino acids needed by the human organism.
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Wheat crushed groats It is produced from durum wheat; it is characterized by the big size of its parts. Groats can be used for making cooked cereal as well as additive while producing elite varieties of bread, including dietary.
Semolina, brand M It is produced from soft wheat varieties. Contains much starch (up to 70%), protein (up to 12%), fat (1%) and very little of cellulose (0.4%).It contains many useful mineral substances, first of all iron as well as potassium, sodium, phosphorus, magnesium, calcium. It is rich in В1, В2, РР vitamins.
Wheaten bran Bran is a by-product of flour-grinding production, it is a hard shell of the grain. Bran is an irreplaceable sourse of cellulose, major macro and microelements urgent for the human organism. It is used in baking of bread, in pharmacology, and also in the capacity of food additive.
Basic Assortment
Rye bran
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Rye bran is a product similar to wheat bran in technology and biological effect, but it has an original taste peculiar to rye grain. Rye bran is a source of dietary fibers; it contains vitamins А, С, В, РР, Е, K, as well as minerals and microelements.
Wheaten germinal flakes Produced from food wheat. Contains more than 40% of protein, up to 40% of carbohydrates (starch and sugar), polyunsaturated and nucleic acids. There is a large number of vitamins of 20 mineral elements essential for the vital activity in the wheaten germinal flakes. The flakes are widely used in dietary food, confectionery and bakery production, in pharmacology and cosmetology.
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Special our assortment
Special flour assortment 10
Along with the basic assortment Kirov’s Mill offers their client special kinds of flour which characteristics are perfectly balanced for the production of a specific finished product. Such kinds of flour are in great favour among bakers, confectioners, macaroni foods and frozen prepared food manufacturers. At producing special flour the following aspects are taken into consideration: basic and individual characteristics of the manufacturing process, capacities of the available equipment and wishes of a customer for quality of the finished product. Each kind of special flour has different from others specification (individual rate of whiteness, gluten, moisture content, falling number, gluten deformation measurement), particular properties and characteristics, they are all worked out within the scope of state standard (GOST).
Flour for Swiss rolls It is flour for producing well-extensible, plastic, light pastry. The finished product made of this kind of pastry turns out to have tender but at the same time dense consistence without cracks and clots. For production of such flour specially selected grain with particular gluten rate is used, this ensures resistance of the obtained pastry to temperature.
Flour for cakes and muffins Extra wheat flour with perfectly balanced components is used for producing sponge-cakes and muffins. The pastry made from this flour is characterized by high plasticity. The finished product keeps its shape, has fine-pored consistence.
The flour for waffles is distinguished by balanced gluten content. The pastry made from this flour turns out to be plastic, with the shorter time of mixing, enhanced properties to the deformation and high tolerance to mechanical and thermal effects. The finished product is smooth, without cracks or fractures, it has a good colour.
Flour for Italian cookies Extra wheat flour with seasoned humidity and low gluten content is perfect for production of shortcake, dry laminated cookies and Viennese Whirls. The pastry made from this flour is capable of enduring significant mechanical and thermal effects, resistant to repeated process of frosting. The finished product has sufficiently dense consistence and reduced ability to form crumbs while being short and tender.
Special flour assortment
Flour for waffles
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Flour for bread elite Flour of the highest quality is notable for its heightened whiteness and water-absorbing ability, it is enriched with vitamins. The finished product has a porous crumb of the lightest colour, large volume, an attractive appearance and a perfect shape. The quality of this flour is controlled with a particular attention during the whole grinding path.
Flour for homemade noodles Extra wheat flour of fine grinding. The products, made of this flour, turn out to be tender and soft but when boiled do not lose their shape nor form a starched “coat”. In producing the flour special attention is paid to the whiteness, its ability to darkening in contact with water is controlled; inclusions of particles of bran are not allowed.
Special flour assortment
Flour for croissants
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Extra wheat flour with high gluten content. The pastry made of this flour has an increased ability to stretch and tolerance to machining. The finished goods turn out to be puffy, voluminous, cracks do not form in them and the quality of fresh product maintains for a long time. The quality of such flour is strongly controlled throughout the production process.
Flour for bread rings Extra wheat flour with a performance, perfectly balanced for bread rings. The dough made from this flour has a good ability to stretch with the minimum possible cracking in the finished products and necessarily tough, dense consistence.
Flour for the pre-frozen products The flour is used for making pastry and dough with increased flexibility, ability to stretch, low-crumbs and breaking. In shock deep freeze probability of the formation of cracks in the dough shell is minimal. The surface of the finished products is smooth and even.
Flour for stuffed pancakes For the production of pancakes is offered the flour with a high gluten content, that given the size of the finished product, increases the strength of the pastry.
For the production of meat dumplings, oriental dumplings and plain dumplings we offer the flour with lower gluten content, in comparison with the flour for pancakes that reduces its value.
Flour for pizza Extra wheat flour perfectly balanced for the pizza pastry production. The pastry made from this flour turns out having an increased ability to stretch and tolerance to machining. The finished product has a pleasant even colour, keeps the shape well, and maintains the quality of fresh product for a long time.
Flour for the pre-frozen products
Flour for meat dumplings, oriental dumplings and plain dumplings
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Humidity
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28-29
14,0-14,6
6
30
13,8-14,6
6
23-25
14,0-14,6
6
23-28
13,8-14,6
6
70-80
25-29
13,4-13,8
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300-480
55--80
Not below 20
13,5-14,2
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10-14 Ash content 1,45
170-210
no
no
12,0-13,0
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Rye baking flour, plain
Ash content 1,65
170-200
no
no
12,0-13,0
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Wheat crushed groats
no
no
no
no
14,8-15,2
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Semolina, brand “M”
Ash content 0,36-0,45
no
no
no
14,6-15,2
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Wheaten bran
no
no
no
no
13,8-15,0
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Rye bran
no
no
no
no
10,4-12,4
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Wheaten germinal flakes
no
no
no
no
11- 12,0
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Flour for Swiss rolls
57-58
350-400
85
24
Not higher than 15,0
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Flour for cakes and muffins
58-60
300-320
60-65
28
14,2-14,6
11
от 58 (no inclusion)
280-350
70-75
23
Up 14,6
11
Flour for Italian cookies
57-58
300-350
65-75
28
Up 15,0
11
Flour for bread elite
58-60
300-400
65-75
28-29
14,0-14,6
12
57-60 (no inclusion)
300-400
60-75
28
Up 15,0
12
Flour for croissants
From 55
300-400
55-75
34-35
Up 14,5
12
Flour for bread rings
57-58
350-400
70-75
28-29
Up 14,5
12
For stuffed pancakes (freezing)
57-58
350-400
70-75
28
Up 14,2
13
Flour for meat dumplings, oriental dumplings and plain dumplings (freezing)
57-58
360-390
70-75
25
Up 14,2
13
From 56
350-400
70-75
31-32
Up 14,5
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Table of baking properties of flour
Item
Whiteness
Falling Number
GDM
Gluten
Wheat baking flour, extra
55-59
300-450
65-75
Wheat baking flour, first-rate
43-46
280-380
65-75
Wheat flour for general usage, type M 55-23
56-60
300-450
55--75
Wheat flour for general usage, type M 75-23
43-47
300-450
65--75
Wheat baking flour, second quality
22-26
280-350
Wheat baking flour, plain
Ash content 1,50-1,80
Rye baking flour, peeled
Flour for waffles
Flour for homemade noodles
Flour for pizza
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Gamayunova Tamara Aleksandrovna
Romanova Nadezhda Grigorievna
Antropova Anastasia
Vetokhina Inna
Trubnikov Vitaliy
Aristova Maria
Leading Sales Manager Т.: +7 (812) 677-18-07 Email: vtrubnikov@lkhp.ru
Sales Manager Т.: +7 (812) 677-18-07 Email: maristova@lkhp.ru
Nesterova Oksana
Alymov Dmitry
Shyrokova Natalia
Head of Development Department, Sales Т.: +7 (812) 677-18-07 Email: Ivetohina@lkhp.ru
Head of Export Department Т.: +7 (812) 677-18-05 Email: onesterova@lkhp.ru
Senior Sales Manager Т.: +7 (812) 677-18-02 Email: nromanova@lkhp.ru
Manager of Export Department Т.: +7 (812) 677-18-05 Email: dalymov@lkhp.ru
Leading Sales Manager Т.: +7 (812) 677-47-07 Email: aantropova@lkhp.ru
Sales Manager Т.: +7 (812) 677-18-01 Email: nshirokova@lkhp.ru
Sales department
Head of Sales Department Т.: +7 (812) 677-47-07 Email: tgamajunova@lkhp.ru
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Russia, Saint Petersburg, 192019, Ave Obukhovskoy Oborony, 45, lit. “Ж”, Тel.: +7 (812) 677-47-07, Fax: +7 (812) 677-18-72, Е-mail: info@lkhp.ru, www.kirovmill.ru
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