gorodishchinsky white, mountain ash, city loaf, kazan bakery number three, seven ovens, sochi bakery,at all, but sticky inside, the benefits of them... well, not crumbs. agronomists and bakers divide wheat into three types. weak, outside of protein 11, 13%. valuable protein 13-14%. the strongest, richest wheat in protein, it contains at least 15% of it. flour made from such wheat is called standard, because it is the protein that builds the framework of baked goods, making the dough elastic, elastic, porous, which means the loaf comes out fluffier and healthier, such flour also contains heaps of iodine, iron, vitamin b1 , obviously, it is from this very best flour that expensive breads are baked, which bakers call fashionable. craft, but flour is the most expensive ingredient in bread, therefore, if you mix in cheaper flour, but compensate for this with chemical improvers, then the visual result will be indistinguishable, but the cost, benefit and taste will be lower, of course, but what was this actually kneaded from? baking, yes, absolutely all these breads are made from low quality