Who uses what white flour for a bread machine?

I buy Belonezhnaya, Makfa and Sokolnicheskaya.

... I recently read about Kazakh flour

Valyush, or more details, please. What kind of flour?

I buy Troubled Stary Oskolskaya, when there is a good discount, I try to buy more of various French things. And any production of Stary Oskol.
We had a Kazakhstan Beles at one time, but a very expensive 120r for 2 kg, now it's completely gone.

[Wiki]

Wiki, I bought at 113 rubles. for 2kg I took 3 packages at once. and another package "Altai" was also kind of praised, but I have not used it yet.

And we have a discount and for 10 NIS you can buy 4 or 3 packages,
and separately it costs 3shk 90 ogor.
I waste at home and fall asleep in jars with closed lids.
I keep the one that I rarely use in the refrigerator.

Hello everyone bought a macfa is not impressive.
Then I tried Kazakhstan in the village and now I am its eternal admirer ..

Girls, I just grabbed a 5 kg bag of BELES, we just don't have such packages at all, but here they brought it. The problem is that at first I grabbed it, and then at home I saw that it was called HOME for dumplings, noodles. Bad enough, huh? Can't you go for bread?

Can't you go for bread?

Is there protein percentage?

[gawala]

gawala, Galina, write 10.3

write 10.3

Well, in principle, ordinary general purpose flour. we have the same for sale and nothing, I make from such wonderful bread.
Svetlana, well, I already bought it anyway, try to make ordinary bread, flour, water, yeast and vegetable oil, without frills.

OK, thanks!

[Svetlana]

Svetlana, will go for bread. I have never tasted anything from them, everything goes to bread, including

[Olga_Ma]

Olga_Ma, Thank you! I was knocked down by the fact that I had just used the BELES premium package, but did not see which one, but not HOLIDAY, but here the choice was between HOME and HOLIDAY and both premium, so I grabbed ...

Eat pound! It turns out that GOSTs still exist !!! You can see it on the blurry print, I use this local flour for baking

[Svetlana]

Svetlana, it can be Classic, Home and Festive. To be honest, I didn't see the difference between classic and home. There is also a Kazakh Crown (or rather it was before) I like it more, and there is also Zhelaevskaya (we sell both premium and rye and even 1 grade)

[Olga_Ma]

Olga_MaWe sell Zhelaevskaya, but only wheat, no rye. With rye, I hardly picked up a replacement for Starooskolskaya "times and kvass" - the breadbasket, but it is only at OZON.

I also really like Shugurovskaya, but delivery to us is more expensive than flour itself

SITNO bakery premium - for white bread and doctor's - for doctor's buns.

I didn't really understand the question about flour.
It seems to me that the flour is different in every city and country.
But bread is baked from it. Can I use it in parts?
Do not add everything at once, but look at the batch?
Here in my mom's recipes there was never a weight of flour.
She said how much she would take.
In our country there are several firms that make flour from
purchased cereals and it is different. There is pizza flour
there is flour for bread. There is just rye, but there is also whole grain
rye. They are all more expensive.
To be honest, I take a simple one, it is cheaper, since I bake often,
I take 4 kg at once. And the darling can't afford it.
But with this simple flour everything turns out great!
Depends on yeast and sourdough.
Yeast is also sold in double bags.One part instant
yeast, the other is a yeast enhancer. I never buy them.
I use dry ones. They did not let me down.

Tell me, has anyone tried Altai Goodwill?

This is not how flour is meant here. There are a couple of firms and different types
white - for pizza, for bread, with yeast, self-ascending for cakes,
whole grain (full) and just whole grain.
There is full and full rye.
Also in another company by numbers.
I buy whole grain full, rye full,
full and white the simplest.
They never let me down. If there are Israelis on the forum,
I can post pictures.

Girls, did anyone bake cakes on "French Extra"? We always bake "heavy" Easter cakes, I'm wondering - isn't it too airy for them?

For my (city) or taste ... I don't know, of the whites, only Makfa in the end.
Whichever one I don’t take, I return to Macfa.
Now we have rye and Makfa. I like it too.
Ts. Z. wheat like French thing and the Wizard.

Now I just don't have anything from the military unit, just a "thing" and "Aro". For a hundred years nothing has been baked from white ... usually from our local baked, but now I don't even remember whose it is. Or run to the store, look for another

We have makfa in our Russian stores.
I buy our grinding (the grain is not ours),
I buy a plain white one - 4 packs for 10 nis.
Normal flour. I bake a lot, so it suits me.

Now it is white. I want to buy 5 kg. tape of the highest grade, at a price like normal.