Alexey 2019
Good evening.
Please clarify one more question.
I read in one clever book that flour is supplied to bakeries of different quality, as a result of which it is necessary to prepare dough of different quality and quantity.
But also for bakeries ...
And the flour that is sold in stores can not be considered flour of average (normal quality) in terms of the quantity and quality of gluten and diastatic activity?
Thank you.

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