ALTAI FLOUR MILLS

Company

founde-d In 2008

The share of the Altai Krai in the Russian flour exports exceeds

- ~shy-shy

The Altai Krai compnses 7 natural areas each having its own type of weather from the extremely continental climate wtth hot summers and long cold winters to the moderately warm and humid one The average sunshine duration is 2000-2300 hours per year This is more than in the south of the European part of Russia

In the regions territory more than 20 soil typ-es and subtypes can be found The most prevalent ones are black soils - 761 Annually arain crops occupy in the Altai over -4 million hectares of land - this is mOTe than in any other Russian r~lon whereas the total area of arable lands in the Altai Krai is about 7 mLn ha

TERRITORY 1691 THOUS SQ KM

POPULATION 2376 TIiOUS PEOPLE

FARMLANDS 11 MLN HA

11111rum~~____________________~

A distinctive feature of the region is a high proportion of rural population 46 pet of 2 mln 500 thous residents of the Altai Krai live in vitlaaes and are engaged in aaricultural production

The enterprises of the Altai Krai produce

13 of all Russian flour 25 of all Russian groats 10 of all Russian pasta products

incl ARABLE LANDS

7 MLN HA

bull to present respomlbly and ptOucUy lhe producu of Altai f men tn tM world marke-t

bull to provide hMllhy acoloiicaUv d n Ind utII food fulJtl lina gur commitmenu to a hiSh SUindard and tn due time

bull to $ljpport tne miSsIOn af RiJu1a IS luarantar of tM Ilobal food sKUrfly

w promot the interests We participate in tne work of IntergOW1n~tal Commissions (IGC) for trade of the Runian tn and economic cooperation between Russia and foreign countries (CMI 20

proces~ Industry In th countries importina the wain proceuing products) world markeot

We participate in international conferences meetings of business communities Trade and Economic Missions Business Councils for cooperation between Russia and foreian countries

Pocossinr fnduWy cI ctJon of fble conditions t Increate ~ ~ of IltJOds -- ~-- - __

Wecooprratewllh tM Administration of the Altai Kral federal minh-tries and

qoncf of tho Rus~an redelttl tolt tile doveI_t oj tile aro

In 2008 theo Company s foundeon weor theo major Iraln processinJ eonteorpriseos of theo Altai Krai

r) KllOmCIDR milTOP

The formation of these enterprises feon on 20-505 of the 20 centUf) when the country was faced to crudaL tasks - developing virgin laods and providilli the population with food After yean of work these enterprises became the leadels of the Russian grain processing industry Today they are Iarae aKromiddotindustriat holdings with their own lands processi~ plants and livestock breeding complexes

The products supplie-d by the Altai Flour MiII~ Company are manufampetureod on modern lKIulpment from the ~t world producers using the newest processlr18 technolOifes

IlTlI IUIIIIIMIUS

All products supplSed by Altai Flour Mills Co ltd areo ceortlfled KolOjlcally clean and GMOmiddotfree We value evlry OU customer and meet the most stringent requirements for the product quality packaglna and label TO detiwt the products to buyers our company use road rail and sea transport In partnership with relMJle IlInspoftlncl forwardinlil companies we address complex 10Kisticai problems assuring the product delivery strictiy WIthin the contractual teorms

The share of the Altai Krai in the Russian flour exports exceeds

- ~shy-shy

The Altai Krai compnses 7 natural areas each having its own type of weather from the extremely continental climate wtth hot summers and long cold winters to the moderately warm and humid one The average sunshine duration is 2000-2300 hours per year This is more than in the south of the European part of Russia

In the regions territory more than 20 soil typ-es and subtypes can be found The most prevalent ones are black soils - 761 Annually arain crops occupy in the Altai over -4 million hectares of land - this is mOTe than in any other Russian r~lon whereas the total area of arable lands in the Altai Krai is about 7 mLn ha

TERRITORY 1691 THOUS SQ KM

POPULATION 2376 TIiOUS PEOPLE

FARMLANDS 11 MLN HA

11111rum~~____________________~

A distinctive feature of the region is a high proportion of rural population 46 pet of 2 mln 500 thous residents of the Altai Krai live in vitlaaes and are engaged in aaricultural production

The enterprises of the Altai Krai produce

13 of all Russian flour 25 of all Russian groats 10 of all Russian pasta products

incl ARABLE LANDS

7 MLN HA

bull to present respomlbly and ptOucUy lhe producu of Altai f men tn tM world marke-t

bull to provide hMllhy acoloiicaUv d n Ind utII food fulJtl lina gur commitmenu to a hiSh SUindard and tn due time

bull to $ljpport tne miSsIOn af RiJu1a IS luarantar of tM Ilobal food sKUrfly

w promot the interests We participate in tne work of IntergOW1n~tal Commissions (IGC) for trade of the Runian tn and economic cooperation between Russia and foreign countries (CMI 20

proces~ Industry In th countries importina the wain proceuing products) world markeot

We participate in international conferences meetings of business communities Trade and Economic Missions Business Councils for cooperation between Russia and foreian countries

Pocossinr fnduWy cI ctJon of fble conditions t Increate ~ ~ of IltJOds -- ~-- - __

Wecooprratewllh tM Administration of the Altai Kral federal minh-tries and

qoncf of tho Rus~an redelttl tolt tile doveI_t oj tile aro

In 2008 theo Company s foundeon weor theo major Iraln processinJ eonteorpriseos of theo Altai Krai

r) KllOmCIDR milTOP

The formation of these enterprises feon on 20-505 of the 20 centUf) when the country was faced to crudaL tasks - developing virgin laods and providilli the population with food After yean of work these enterprises became the leadels of the Russian grain processing industry Today they are Iarae aKromiddotindustriat holdings with their own lands processi~ plants and livestock breeding complexes

The products supplie-d by the Altai Flour MiII~ Company are manufampetureod on modern lKIulpment from the ~t world producers using the newest processlr18 technolOifes

IlTlI IUIIIIIMIUS

All products supplSed by Altai Flour Mills Co ltd areo ceortlfled KolOjlcally clean and GMOmiddotfree We value evlry OU customer and meet the most stringent requirements for the product quality packaglna and label TO detiwt the products to buyers our company use road rail and sea transport In partnership with relMJle IlInspoftlncl forwardinlil companies we address complex 10Kisticai problems assuring the product delivery strictiy WIthin the contractual teorms

bull to present respomlbly and ptOucUy lhe producu of Altai f men tn tM world marke-t

bull to provide hMllhy acoloiicaUv d n Ind utII food fulJtl lina gur commitmenu to a hiSh SUindard and tn due time

bull to $ljpport tne miSsIOn af RiJu1a IS luarantar of tM Ilobal food sKUrfly

w promot the interests We participate in tne work of IntergOW1n~tal Commissions (IGC) for trade of the Runian tn and economic cooperation between Russia and foreign countries (CMI 20

proces~ Industry In th countries importina the wain proceuing products) world markeot

We participate in international conferences meetings of business communities Trade and Economic Missions Business Councils for cooperation between Russia and foreian countries

Pocossinr fnduWy cI ctJon of fble conditions t Increate ~ ~ of IltJOds -- ~-- - __

Wecooprratewllh tM Administration of the Altai Kral federal minh-tries and

qoncf of tho Rus~an redelttl tolt tile doveI_t oj tile aro

In 2008 theo Company s foundeon weor theo major Iraln processinJ eonteorpriseos of theo Altai Krai

r) KllOmCIDR milTOP

The formation of these enterprises feon on 20-505 of the 20 centUf) when the country was faced to crudaL tasks - developing virgin laods and providilli the population with food After yean of work these enterprises became the leadels of the Russian grain processing industry Today they are Iarae aKromiddotindustriat holdings with their own lands processi~ plants and livestock breeding complexes

The products supplie-d by the Altai Flour MiII~ Company are manufampetureod on modern lKIulpment from the ~t world producers using the newest processlr18 technolOifes

IlTlI IUIIIIIMIUS

All products supplSed by Altai Flour Mills Co ltd areo ceortlfled KolOjlcally clean and GMOmiddotfree We value evlry OU customer and meet the most stringent requirements for the product quality packaglna and label TO detiwt the products to buyers our company use road rail and sea transport In partnership with relMJle IlInspoftlncl forwardinlil companies we address complex 10Kisticai problems assuring the product delivery strictiy WIthin the contractual teorms

middot _ HumanitaftatJactivities

Altai Flour Mills Co Ltd is a partner of the United NatIons World Food Program (UN WFP http wwwwfpOfgl) In 2009 we have been registered and became an official food vendor for the UN WFP (WFP Vendor No 500229920) The Company participates on a regular basis in the UN WFPs international tenders and humanitarian operations In the past years we have shipped thousands of tons of various products to the- regions facins rood security problems countries ot the Central and South-East Asia the MiddLe East and Africa To meet the UN WFP reQIJlrements for the Quality or the supplied products we have modernized our enterprises dispensers have been Installed for adding vitamin and mineral premix to the flour the laboratories have been equipped with modern control and measurini instruments

~ AlTAI

FLiI MillS ---IIO~_=

The supplied products are fortfftlld hut flour fortified sunflqrww oil w _shyPH-

Altai Rour Mills Co ltd is onp of the organhers of lht wloter- Gram ConftrtnC~ tosether with che Administration of the ALtai Kral the Altai Union of Grain Processors lM lnstilule for the- AgriculturaL Mark~t

Environment and ProZerno LLC The conference Is valued by experts for its hlgtl level of analytical information and unique expertise The Winter Grain Conference Is attended by

- Representatives of federal authorities the Federation Council the Russian Ministry of ASr1cuLture the Ministry fo r Economic Development VES etc

Representatives of the Administration of the Altai Krai Representatives of fEBiOnaL administrations Representatives of Rospotrebnadzor Industry aSSOCiations Leadins anaLysu of the agricultural market Leading economists Representatives of business farmers processors traders

logi~ticians

For yean of Its activity the conference hu acquired the status of the Grain Davos and the most expected event of the year In the train market of both Si~r1a and other Russian reelons

Leading grainICiJlrr~~~ forum in ~ri

~ - ~-

We are the firstl ~~M~ ~ Altai Flour MlIIs Co Ltd is the first Rusian private company to be successfully registered with the UN World Food Program Altai Flour Mills Co Ltd is one of the first Russian companies to start ptOduction of fortified flour Altai Flour Mills Co Ltd Is the first Russian company to be certified for the compliance with the Indonesian quality standard - SNI and to supply flour to Indonesia Altai Flour Mills Co Ltd is the first Russian company to supply flour and sUiar to Jordan under a unique proJtCt named School Nteals of the UN World Food Program Altai Flour Mills Co Ltd is the first company in the Altai Krai to orianize the dellyery of flour to the North Korea by railway transport through the Khasan - Tumanian border crossing and by sea transport through the ports of the Russian Far East Altai Flour Mills Co Ltd is the first company in the Altai Krai to 0fianize the supply of flour peas 011 and pasta to Armenia Altai Flour Milb Co ltd is the first company In the Altai Kra to organize the supply of flour to Thailand

Due to the high Quality of the AltaI wheat and a good technical equipment of our mills we produce the best nour in Russia It is highly valued by manufacturers of bakery and contelttionary products (or its stable Quality characteristics it features a strong gluten content and an even partic le-size distribution

vltlaquontnl carttfllt plaquo 1 bull mmfn (8 1 V1 lMnin) 44

bull Ribonvln j81 itamin) 2_6 In bull kin ]50 ml

bull folic -id 10 IT1I bull Iron 150m bull 2i1lc 300 mil

itamin 10 mJ bull 1511 I1t1min 0008 In

BAKING WHEAT FLOUR extra arade M1i~ oOrt flOlW pleuant to the eye Bnd to the touch The flwr is produced of gr~in subjected to special (ondltlonillB to SllYe nutrients vitamlm and minerals The flour is well pr_rved has ex(el~t qlJllllclel Ilowi fOf bJlkifll excetlrnlni~ breMo It Is perlal far blvry coofecllorwry and pIIta production P~~ raquo GOiT R 51119-200) Flour type blkfr s wheat Awr of sectoftwheat vioe-ties Gr~ eJltr Color whi~ or itf with I cream tl Mohturw mu ~ INtoII_s min 54 staMlIld ooi15 Ash content mabull 055 Mass Ii of-t Iuten mIn 2~ Fmns number min 165 s

BAKING WHEAT FLOUR fi~t trade White ~vecy hithmiddotquality IitronI flou- When ploducl this Rour the vain is subjected to sped1 conditlo~ng that ensurei not ooIy IllmtiOll ofnutrien15 but al$On Increlsed as compared 10 the extTB-trilde Iour content of essential Yitlmim Sh~d dolllh from this Rour r~im wett 115 sh~pe Yrotlen blkirll bread does not rllll and Iii elastic It iii very stable able to with~tmd 10111 fermentation which is mporlant for brleod makirlj Pilrmet~ ill pit GOST R 5189-2003 Type of flour Said Wheat Flour of oOft wheat varietfeoli Groe fi~t Caler nite orwle with yellow tirlje Maistu INX 15~

Whiblfl_ min )6 U8ndard uni15 Alih COMMIt IT1IIX 0 75 Millss of ~ UOtn min 10l hllil number min 185 Ii

BAKING WHEAT FLOUR ~ond trade ~te flOII with 51 tIe due to a Iriah content 01 rain surlau tissues micro1Mrtlce Products millie using thl$lIour fNture l spedat breed lroma nd food tiber conLlined in m ftOlW Iayene (unitive propertie Parmetn ill pel GOST R 51189-200] Type of flour Sakirlj Whelt FloLK of 110ft neat varietIes Grade 5eCood Calor nite witi1 yeUowish or Ieyish tln~ Maistu mIx 15 Whiteness min 11 standilrd uni15 Ash content magtt 125 Millss share of ~ lutlaquoI min 25 Fallil numraquor min 160 $

BAKING WHEAT FLOUR fortified Mandtory vltaminiution of food prodoc15 includirlj flOLK In enshrlnEd in the lw af 75 countries For ptoductiart of fortlfied ROuT Altll Flour Mii~~ use the bMt vitamin and mineRll ~miJln

~~ the lraet world pr~s rKomrnmded bv 1M UN World Food Ptogr Fortified food p-odution inspected bv iterUOOilII~s who are ppointed bv the UN WfP SpedtlQtoo tor tM fonttIcI flour ndotr tM UN Wf1 stndard

Mobt 1ft mu (ICC method 1laquo1 110) Protln 11 min (N x 625 In dry ~lIht) (ICC method tto 1(5) Falli numloer no min and 380 max including the chKk perod of 60 sec (ICC

rnelthod t-io 107) ZliIIny Indlox 30 mI rrin IICC method t-io 116 and No 118) SecIIlTOHItitIon Zeleny value 5 ml min Wt IUMn 2~ min (ICC method t-io 155) GillOtn irMraquox 6511 min Ashcorlt t 065 ~In dry-ht (ICC method Ifo la-I Ftty iIIdd Max 120 qltOH per 10) of dryweiShl tfoeorillClh

oW-21Smin op middot 80 min o l 80 min

Due to the high Quality of the AltaI wheat and a good technical equipment of our mills we produce the best nour in Russia It is highly valued by manufacturers of bakery and contelttionary products (or its stable Quality characteristics it features a strong gluten content and an even partic le-size distribution

vltlaquontnl carttfllt plaquo 1 bull mmfn (8 1 V1 lMnin) 44

bull Ribonvln j81 itamin) 2_6 In bull kin ]50 ml

bull folic -id 10 IT1I bull Iron 150m bull 2i1lc 300 mil

itamin 10 mJ bull 1511 I1t1min 0008 In

BAKING WHEAT FLOUR extra arade M1i~ oOrt flOlW pleuant to the eye Bnd to the touch The flwr is produced of gr~in subjected to special (ondltlonillB to SllYe nutrients vitamlm and minerals The flour is well pr_rved has ex(el~t qlJllllclel Ilowi fOf bJlkifll excetlrnlni~ breMo It Is perlal far blvry coofecllorwry and pIIta production P~~ raquo GOiT R 51119-200) Flour type blkfr s wheat Awr of sectoftwheat vioe-ties Gr~ eJltr Color whi~ or itf with I cream tl Mohturw mu ~ INtoII_s min 54 staMlIld ooi15 Ash content mabull 055 Mass Ii of-t Iuten mIn 2~ Fmns number min 165 s

BAKING WHEAT FLOUR fi~t trade White ~vecy hithmiddotquality IitronI flou- When ploducl this Rour the vain is subjected to sped1 conditlo~ng that ensurei not ooIy IllmtiOll ofnutrien15 but al$On Increlsed as compared 10 the extTB-trilde Iour content of essential Yitlmim Sh~d dolllh from this Rour r~im wett 115 sh~pe Yrotlen blkirll bread does not rllll and Iii elastic It iii very stable able to with~tmd 10111 fermentation which is mporlant for brleod makirlj Pilrmet~ ill pit GOST R 5189-2003 Type of flour Said Wheat Flour of oOft wheat varietfeoli Groe fi~t Caler nite orwle with yellow tirlje Maistu INX 15~

Whiblfl_ min )6 U8ndard uni15 Alih COMMIt IT1IIX 0 75 Millss of ~ UOtn min 10l hllil number min 185 Ii

BAKING WHEAT FLOUR ~ond trade ~te flOII with 51 tIe due to a Iriah content 01 rain surlau tissues micro1Mrtlce Products millie using thl$lIour fNture l spedat breed lroma nd food tiber conLlined in m ftOlW Iayene (unitive propertie Parmetn ill pel GOST R 51189-200] Type of flour Sakirlj Whelt FloLK of 110ft neat varietIes Grade 5eCood Calor nite witi1 yeUowish or Ieyish tln~ Maistu mIx 15 Whiteness min 11 standilrd uni15 Ash content magtt 125 Millss share of ~ lutlaquoI min 25 Fallil numraquor min 160 $

BAKING WHEAT FLOUR fortified Mandtory vltaminiution of food prodoc15 includirlj flOLK In enshrlnEd in the lw af 75 countries For ptoductiart of fortlfied ROuT Altll Flour Mii~~ use the bMt vitamin and mineRll ~miJln

~~ the lraet world pr~s rKomrnmded bv 1M UN World Food Ptogr Fortified food p-odution inspected bv iterUOOilII~s who are ppointed bv the UN WfP SpedtlQtoo tor tM fonttIcI flour ndotr tM UN Wf1 stndard

Mobt 1ft mu (ICC method 1laquo1 110) Protln 11 min (N x 625 In dry ~lIht) (ICC method tto 1(5) Falli numloer no min and 380 max including the chKk perod of 60 sec (ICC

rnelthod t-io 107) ZliIIny Indlox 30 mI rrin IICC method t-io 116 and No 118) SecIIlTOHItitIon Zeleny value 5 ml min Wt IUMn 2~ min (ICC method t-io 155) GillOtn irMraquox 6511 min Ashcorlt t 065 ~In dry-ht (ICC method Ifo la-I Ftty iIIdd Max 120 qltOH per 10) of dryweiShl tfoeorillClh

oW-21Smin op middot 80 min o l 80 min

RYE FLOUR medium White flourwith sreyish tince Perfect for diellry ~nd curative bakery products it conUlin a larjt ampITIOUIlt of food fiber rye flour protein~ eJICeed those of wheal flour in terms of essential amino acids The flour production process include~ grain conditionirli whkh ensure1i an increased amount of SlJllilry iUbsUlIlCe1i lhlIt are a $OISce of enefiY for hunan body togethef with stilrchy gtUbstilnce1i Due to jrahl coodltionlnJ bakery products from our flour POSlI$S an increasrd nutritional value an improved tas~ aud arOlN

The enterprises of the Altai Flour Mills Company founders produle II wide range o( iVoals Modern lIain proc4Mslng technologies allow (or maximally preservinl vitamins and minerals in IIOIIU SEMOLINA M wade SemoIilll rlprnlnb opacpe now pIIrtidet of IIIIforrntti~ color with yellowi$h 01 creamy ti~ ~ rOll(1 IIr~ prod~ of IOfe t1l1i1l ~netin t1ch IIIovrtt for ~1lJ the inrerity 0( nutrients ~ Rl04U pone an Incruwd lrltfonal ue And eood c~ qualities Cooked semolina qutckl) bolls soft featureS a IWlfOlTn tlxwre and 1sectOOd taste It h easily aMirnilated t1)I the bodf that iswh) It i$conti~moo the moH imporunt food products pIIrti~ulMI) for ~htldnnnd dietry me~11

PEAS polished and split PClIished split pellS is )ftlow-cCllored The product contains ~ lu~e amount of potein and In i~tlnt -nolllt of dtantlbie car~drlltesmiddot starch and susan Porrfdje from thew mlts his an eXCfUent UlS~

BUCKWHEAT GROATS unground u~~t V04ts is produced of ~u 5tellTled rl boJ sepaflltll1l the krfneh rem grlln ~Ins The buc~lIt ~n hI telms of Its big(oalclll value is ~vat to t fit or ett protfins It Is hlthly ~ub(e lind eAsily ~ted 8~tfOltscontllll tht most Imporant IImlno Kids Vitamlns 81 82 89 PP E follc add Ufotent Iodine IOfI potusilall clch- JTlOtI1eSIIm ptmp1orus rutin

OAT GROATS crushed The roits contin cttetary fiber proteillS IIIIbe Imino acids vitMrliM 111 82 a4 Ie potAullll11 phosphorU1 Iron mqlle5ilm Iodine in terms of zinc con[enl thly exceed ilil other K04ts 100 rms of olltmeal porl1dje contllin up to 15 II of protein thi~ Is 10101 the dally ration of lin adult

OAT GROATS uncrushed The tedwlototic_l proceu proVIdes (0( hydrothermal treltmenl of OIIt before pPttllltll This ilTlpOIS the comumer qllillity of the uncrushed OIIt rots bull its bitter tute diyppelr the kemet Kqulred II nke ~oor

Pon1dae hits a CT1~ texld~ and a pteasing aste

WHEAT GROATS Artek or PoltavskaYIl type Thor VOllU_ produced of 10ftwheat varieties ~ production process tees the ~tlun uf turt ~ amp00 nutritiClnat quitlities of the V1n Grill iIle- ro-w ovill with reuDed e-nds ThP naturalitntler mlor MId the poIIrticlft homoe-eity e-1UUe- it hlh consumer ~Ity of ~ 1Oats The IfOlItJ amtin sufficient a~ of ~bte- protein uaKh oriumins 111 82 8) 86 D9 boron dlumlodine coblll manaa-- copper

The enterprises of the Altai Flour Mills Company founders produle II wide range o( iVoals Modern lIain proc4Mslng technologies allow (or maximally preservinl vitamins and minerals in IIOIIU SEMOLINA M wade SemoIilll rlprnlnb opacpe now pIIrtidet of IIIIforrntti~ color with yellowi$h 01 creamy ti~ ~ rOll(1 IIr~ prod~ of IOfe t1l1i1l ~netin t1ch IIIovrtt for ~1lJ the inrerity 0( nutrients ~ Rl04U pone an Incruwd lrltfonal ue And eood c~ qualities Cooked semolina qutckl) bolls soft featureS a IWlfOlTn tlxwre and 1sectOOd taste It h easily aMirnilated t1)I the bodf that iswh) It i$conti~moo the moH imporunt food products pIIrti~ulMI) for ~htldnnnd dietry me~11

PEAS polished and split PClIished split pellS is )ftlow-cCllored The product contains ~ lu~e amount of potein and In i~tlnt -nolllt of dtantlbie car~drlltesmiddot starch and susan Porrfdje from thew mlts his an eXCfUent UlS~

BUCKWHEAT GROATS unground u~~t V04ts is produced of ~u 5tellTled rl boJ sepaflltll1l the krfneh rem grlln ~Ins The buc~lIt ~n hI telms of Its big(oalclll value is ~vat to t fit or ett protfins It Is hlthly ~ub(e lind eAsily ~ted 8~tfOltscontllll tht most Imporant IImlno Kids Vitamlns 81 82 89 PP E follc add Ufotent Iodine IOfI potusilall clch- JTlOtI1eSIIm ptmp1orus rutin

OAT GROATS crushed The roits contin cttetary fiber proteillS IIIIbe Imino acids vitMrliM 111 82 a4 Ie potAullll11 phosphorU1 Iron mqlle5ilm Iodine in terms of zinc con[enl thly exceed ilil other K04ts 100 rms of olltmeal porl1dje contllin up to 15 II of protein thi~ Is 10101 the dally ration of lin adult

OAT GROATS uncrushed The tedwlototic_l proceu proVIdes (0( hydrothermal treltmenl of OIIt before pPttllltll This ilTlpOIS the comumer qllillity of the uncrushed OIIt rots bull its bitter tute diyppelr the kemet Kqulred II nke ~oor

Pon1dae hits a CT1~ texld~ and a pteasing aste

WHEAT GROATS Artek or PoltavskaYIl type Thor VOllU_ produced of 10ftwheat varieties ~ production process tees the ~tlun uf turt ~ amp00 nutritiClnat quitlities of the V1n Grill iIle- ro-w ovill with reuDed e-nds ThP naturalitntler mlor MId the poIIrticlft homoe-eity e-1UUe- it hlh consumer ~Ity of ~ 1Oats The IfOlItJ amtin sufficient a~ of ~bte- protein uaKh oriumins 111 82 8) 86 D9 boron dlumlodine coblll manaa-- copper

BARLEY GROATS pearl type TIgte groats are produced by peeingllrains from their skins The grains are IOflll-shaped with rounded ends and 10llliUJdina1 stripes TIgte groats proce5~inil iocludel their pollVllrli which im~OYei their appearance chlnlllS their biochemical C()fTlpoiition impro~ the ~ste nd c1inary QlIIlitin Ot-i~ the groats processing the entire carbohydrate complex is ~ The IIroats fe tlSe a high rgtUtritlonll value contain ~ssiom calcilllTI ~us iron copper ma~argtese zioc moIybdenum cobillt ~trontium chromium iodine bofon The outer parts of barley grains con~in ITIIny vi~mins Bl 82 PP In terms of Its amino aCid compoiltion the barley ~oteln is rrwgtre V1Jluable than the wheat one especially in lerms of the content of an amino acid -lysine The IIroal5 slowly boil 50ft con~idlnbly incre asiOi in OIOOle and re~in their shape

BARLEY GROATS peeled type For ~oduction of peeled bartey grOl ts barley grains without skin are crushed During the processing the ilroats are polished whch Im~oves their appearaoce changes their btochemical composition irnproYei their taste and culinary qualities The ilroats contain potassium calcium phosphorus iron copper ~n1lanese llnc molybdenum cobalt strontium clvomium iodine boron The OUler parts of barley grains contain many vitamins - 81 82 PP In tenm of its amino acid composition the barley protein is rrwgtre valuJble than the wt1eat one especially in terms of the content of an amino acid - lysine Barkey coal5 contain up to 55 of food fiber

OAT FLAKES Hercules type CefOle bruisinl oat groats are subjeoted to hydrotherrMl procenlrlj This impro~ the COfl9JlTlel qualltie5 of Hercule5 oat f1a1res - their bltter t45te disappeargt the kernel Icquire5 a nice color porridge has a crispy textlSe and a pleasilli taste Hercnles as well as traditional oat porridge contains food fibel proteins IlIluable amino aCids vityenl1ins 61 62 84 K potassium phosphorus iron rMrljanese iodine zinc TIgte fla kes are quickly cooked ~ their shape during boilil1l do not break durlng transpor~tion

~-~ - -- shy- shy ~-

-~ - - - bull~-_ shy

- or--gtlt bull- bull_ ~shy - __ bull

_ bull-

shy_ -shy

~- bull-

middotAllai Flour Mills- Co LId Address Office 15 Bldg 74b Shumakova SIr Barnaul city 656058 Russia I +7 (3852) 538-831111 +7 (3852) 538-832

e-mail afmaltalmillsru wwwaltalmlllscom

~~ ALTAI

flOUR MillS

SWIFT KMBBRUMM BankBANCAINTESA

Address 2 PETROVERIGSKY lANE MOSCOW RU Account 40102840160090000202

Transit account 40102840960190000203 INN 2225099539 KPP 222501001

OGRN 1082225013694

Cne4M+KKalMR KaleCTBa Ha MYKY nWeHKIHYIO M-55-23 o611ero HaSHaleHKR rocr P 52189-2003

Quality specification for wheat flour M55-23 general purpose GOST R 52189-2003

McnbITSHMR Method na60paTOpHble peaynbTaTbI AnalysiS MeTOAMKK Laboratory results

BMAMYKM G05T R 52189-2003 nWeHMlHall xne60neKapHall Type of flour Bread wheal flour

6oTaHHleCKMe HalBaHHe paereHMii - Triticum Botanical name of plants Triticum

Copr GOST R 52189-2003 BblcwHii Grade High

npoHCXOlKJeHHe - POCCHII Origin Russia

lBeT G05T 27558-87 6enblii IInM 6enblii C KpeMOBblM OTTeHKOM

Color White or white with creamy nuance SKye 3anax G05T 27558-87 CBoiiCTBeHHblH Taste flavor Natural

BnalKHOCTb GOST 9404-88 145 -15 Moisture 145-15 6enH3Ha GOST 27494-87 He MeHee 56 ye Whiteness no less than 56 arbitrary units

3ona GOST 27494-87 055-065 Ash 055-065 KOnHleerBO CblPOM KneiiKOBMHbI GOST 27839-88 He MeHee23 Wet gluten No less 23 KaleerBO cblpoii KneiiKOBMHbI GOST 27839-88 1 rpynna (65-10 ycnOBHblX efIIHML

VlAK-4) Wet gluten quality 1 group (65-70 arbitrary units IDK-4)

OeraTOK Ha CMTe N 43 GOST 27560-87 5 Remainder on sieve No 43 5 lMcnO naqeHMII GOST 27676-88 260- 300 C Falling number 260 - 300 5 MeTannOMarHHTHall npMMeCb GOST 20239-74 0- 001 Mr B 1 Kr MyKM Metallic Impurity 0-001 mg per 1 kg of flour

HanMlHe MMHepanbHoll npHMecM GOST 27558-87 Xpyer He OIlYlLileTCll Presence of mineral impurity Crunch is not felt at chewing 3apalKeHHOCTb 3arplIIHeHHOerb GOST 27559-87 He ofiHapYlKeHa sPeAMTenllMM

middotAllai Flour Mills- Co LId Address Office 15 Bldg 74b Shumakova SIr Barnaul city 656058 Russia I +7 (3852) 538-831111 +7 (3852) 538-832

e-mail afmaltalmillsru wwwaltalmlllscom

~~ ALTAI

flOUR MillS

SWIFT KMBBRUMM BankBANCAINTESA

Address 2 PETROVERIGSKY lANE MOSCOW RU Account 40102840160090000202

Transit account 40102840960190000203 INN 2225099539 KPP 222501001

OGRN 1082225013694

Cne4M+KKalMR KaleCTBa Ha MYKY nWeHKIHYIO M-55-23 o611ero HaSHaleHKR rocr P 52189-2003

Quality specification for wheat flour M55-23 general purpose GOST R 52189-2003

McnbITSHMR Method na60paTOpHble peaynbTaTbI AnalysiS MeTOAMKK Laboratory results

BMAMYKM G05T R 52189-2003 nWeHMlHall xne60neKapHall Type of flour Bread wheal flour

6oTaHHleCKMe HalBaHHe paereHMii - Triticum Botanical name of plants Triticum

Copr GOST R 52189-2003 BblcwHii Grade High

npoHCXOlKJeHHe - POCCHII Origin Russia

lBeT G05T 27558-87 6enblii IInM 6enblii C KpeMOBblM OTTeHKOM

Color White or white with creamy nuance SKye 3anax G05T 27558-87 CBoiiCTBeHHblH Taste flavor Natural

BnalKHOCTb GOST 9404-88 145 -15 Moisture 145-15 6enH3Ha GOST 27494-87 He MeHee 56 ye Whiteness no less than 56 arbitrary units

3ona GOST 27494-87 055-065 Ash 055-065 KOnHleerBO CblPOM KneiiKOBMHbI GOST 27839-88 He MeHee23 Wet gluten No less 23 KaleerBO cblpoii KneiiKOBMHbI GOST 27839-88 1 rpynna (65-10 ycnOBHblX efIIHML

VlAK-4) Wet gluten quality 1 group (65-70 arbitrary units IDK-4)

OeraTOK Ha CMTe N 43 GOST 27560-87 5 Remainder on sieve No 43 5 lMcnO naqeHMII GOST 27676-88 260- 300 C Falling number 260 - 300 5 MeTannOMarHHTHall npMMeCb GOST 20239-74 0- 001 Mr B 1 Kr MyKM Metallic Impurity 0-001 mg per 1 kg of flour

HanMlHe MMHepanbHoll npHMecM GOST 27558-87 Xpyer He OIlYlLileTCll Presence of mineral impurity Crunch is not felt at chewing 3apalKeHHOCTb 3arplIIHeHHOerb GOST 27559-87 He ofiHapYlKeHa sPeAMTenllMM

-----~~----~------------------ --- -~

Infection of insects Not detected

Oc06b1e OTMe1KH KaPTo+enbHali nano4Ka He-oSHaPYlKeHa

Special note Infection by rope bacteria through 36 is not detected

I-1peHTIttjgtHK34HII peKOM6HH3HTHOii He o6HapylKeHo AHK (35 SNOS) Identification of recombinant DNA (35

MYK 2304-2007

Not foundMG 2304-2007 SNOS) lle3HiI-137 MeHee 386 SKKr caesium-137

GOST 32161-2013 less 386 Sqkg

CpOK rOAHoCTIt 12 MeCl1~8 npH TeMnepalYpe He Bblwe 25deg C oTHOCltTenbHOil analKHOCTH B03Avxa He Bblwe 70

Expiry date

-

12 months at temperature no higher than 25deg C at relative air humidity no higher than 70

nMlleBall It 9HepreTM4ealta1l leHHoCTb Ha 100 r npoAfICTII Nutritional and energy value per 100 g of a product

KKan 350

Kilocalorie

IltlIlK 1470

kilojoule

6enoK 109

Protein

YrneBOAbi 74g

Carbohydrates

gtKltp 19

Fat

middotAltai Flour Millsraquo Co lid Add~Off~e15B~g74b

Shumakova SIr Barnaul city 656058 Russia t +7 (3852) 538-831 t1I +7 (3852) 538-832

a-mail almaltalmillsru wwwaltaimillscom

~~ ALTAI

FLOUR MILLS

SWIFT KMBBRUMM Ban~BANCAINTESA

Address 2 PETROVERIGSKY lANE MOSCOW RU Account 40702840760090000202

Trans~ account 40702840960190000203 INN 2225099539 KPP 222501001

OGRN 1082225013694

CneLKejlMKa4MR KCIIecTBa

Ha MYKY nWeHMIHyJO M75-23 o611ero Ha3HaleHMR rOCT P 52189middot2003

Quality specification

for wheat flour M75middot23 general purpose GOST R 52189-2003

McnbITaHMR Method na60paTopHble peynbTaTbi

Analysis MeTOAMKM Laboratory results

BHAMYKH G05T R 52189-2003 nWeHH1HaA XIIe60neKapHall

Type of flour Bread wheat flour

6oTaHHecKHe H83BaHHe paaeHHH - Triticum

Botanical name of plants Triticum

Copy G05T R 52189-2003 nep8b1ii

Grade First

npoHCXOlKAeHHe - POCCHR

Origin Russia

IBeT G05T 27558-87 6enblgt HnH 6enblH C KpeMOBblM OTTeHKOM

Color White or white with creamy nuance

BKye 3anax G05T 27558-87 CsoiiCTseHHblii

Taste flavor Natural

BnalKHOCfb G05T 9404-88 145 middot15

Moisture 145-15

6em3Ha G05T 27494-87 He MeHee 36 ye

Whiteness no less than 36 arbitrary units

30na G05T 27494-87 075-085

Ash 075-085

KOnH1eCT1lO cblpoii KneiiK08MHbI G05T 27839-88 He MeHee23

Wet gluten No less 23

Ka1eCT1lO cblpoii KneiiKOBHHbl G05T 27839-88 2 rpynna (SO ycn08HbiX eAHHH4I1J1Kshy4)

Wet gluten quality 2 group (80 arbitrary units IDK-4)

OCTaToK Ha CHYe N~ 35 G05T 27560-87 2

Remainder on sieve No 35 2

lHcnO naAeHHfl G05T 27676-88 260 - 300c Failing number 260 - 3005

MerannOMarHHTHall npMMecb G05T 20239-74 0-001 Mr 81 Kr MYKH Metallic impurity 0-001 mg per 1 kg of flour

HanHHe MHHepanbHoii npMMeCM G05T 27558-87 XpyCT He 0WYllileTCfl Presence of mineral impurity Crunch is not felt at chewing

3apalKeHHOCfb aarpll3HeHHoCTb BpeAHTenIlMH

G05T 27559-87 He 06HapylKeHa

----~ -~ ----- -~~~- ---~-----~-------~-----~

middotAltai Flour Millsraquo Co lid Add~Off~e15B~g74b

Shumakova SIr Barnaul city 656058 Russia t +7 (3852) 538-831 t1I +7 (3852) 538-832

a-mail almaltalmillsru wwwaltaimillscom

~~ ALTAI

FLOUR MILLS

SWIFT KMBBRUMM Ban~BANCAINTESA

Address 2 PETROVERIGSKY lANE MOSCOW RU Account 40702840760090000202

Trans~ account 40702840960190000203 INN 2225099539 KPP 222501001

OGRN 1082225013694

CneLKejlMKa4MR KCIIecTBa

Ha MYKY nWeHMIHyJO M75-23 o611ero Ha3HaleHMR rOCT P 52189middot2003

Quality specification

for wheat flour M75middot23 general purpose GOST R 52189-2003

McnbITaHMR Method na60paTopHble peynbTaTbi

Analysis MeTOAMKM Laboratory results

BHAMYKH G05T R 52189-2003 nWeHH1HaA XIIe60neKapHall

Type of flour Bread wheat flour

6oTaHHecKHe H83BaHHe paaeHHH - Triticum

Botanical name of plants Triticum

Copy G05T R 52189-2003 nep8b1ii

Grade First

npoHCXOlKAeHHe - POCCHR

Origin Russia

IBeT G05T 27558-87 6enblgt HnH 6enblH C KpeMOBblM OTTeHKOM

Color White or white with creamy nuance

BKye 3anax G05T 27558-87 CsoiiCTseHHblii

Taste flavor Natural

BnalKHOCfb G05T 9404-88 145 middot15

Moisture 145-15

6em3Ha G05T 27494-87 He MeHee 36 ye

Whiteness no less than 36 arbitrary units

30na G05T 27494-87 075-085

Ash 075-085

KOnH1eCT1lO cblpoii KneiiK08MHbI G05T 27839-88 He MeHee23

Wet gluten No less 23

Ka1eCT1lO cblpoii KneiiKOBHHbl G05T 27839-88 2 rpynna (SO ycn08HbiX eAHHH4I1J1Kshy4)

Wet gluten quality 2 group (80 arbitrary units IDK-4)

OCTaToK Ha CHYe N~ 35 G05T 27560-87 2

Remainder on sieve No 35 2

lHcnO naAeHHfl G05T 27676-88 260 - 300c Failing number 260 - 3005

MerannOMarHHTHall npMMecb G05T 20239-74 0-001 Mr 81 Kr MYKH Metallic impurity 0-001 mg per 1 kg of flour

HanHHe MHHepanbHoii npMMeCM G05T 27558-87 XpyCT He 0WYllileTCfl Presence of mineral impurity Crunch is not felt at chewing

3apalKeHHOCfb aarpll3HeHHoCTb BpeAHTenIlMH

G05T 27559-87 He 06HapylKeHa

----~ -~ ----- -~~~- ---~-----~-------~-----~

-~-----------shy

Infection of insects Not detected Oc06b1e OTMeTKIt - Kapro+enbHaA nanOiKa He

o(iH3PlKeHa Special note Infection by rope bacteria through 36

is not detected HAeHTMqItKaLItA peKOM6ltHaHTHOii JJHK (35 SNOS)

MYK 2304-2007 He 06HapylKeHO

Identification of recombinant DNA (35 SNOS)

MG 2304-2007 Not found

lIe31ti1-137 GOST 32161-2013 MeHee 386 6KKr caesium-137 Less 386 Uqlkg

CPOK rOAHOCTIt - 12 MeCA~B npH TeMnepatype He 8b1We 25middot C OTHOCHTenbHOii snalKHoCTM 803Avxa He Bblwe 70

Expiry date 12 months at temperature no higher than 25deg C at relative air humidity no higher than 70

nlllqeeall II 3HepreTMIeCKalll4eHHOCTb Ha 100 r npOAYKTII

Nutritional and energy value per 100 g of a product

KKan 350 Kilocalorie

KAIK 1470 kilojoule

6enoK 109 Protein YrneeoAbl 74g Carbohydrates KHp 19 Fat

-AHai Flour Millsraquo Co LId Address Office 15 Bldg 74b Shumakova Sir Barnaul clIy 656058 Russia t +7 (3852) 538-831 11f +7 (3852) 538-832 e-mail afmaltaimillsru wwwaltaimtliscom

t~ ALTAI

flOUR MILLS

Cne4K+MKa4KA KalecT8a Ha MYKY nWeHM~HYIO xne60neKapHYIO 2 copra roCT P 52189-2003

Quality specification for wheat flour 2nd grade GOST R52189-2003

HcnbrraHMft Method na60paTopHble peaynbTaTbi

Analysis MeroAMKM Laboratory results

BIIAMYKII GOST R 52189-2003 nWeHIIIHaR xne60neKapHaR Type of flour Bread wheat flour 6oTaHIIIecKlle Ha3BaHlle patTeHIIM - Triticum Botanical name of plants Triticum Copr GOST R 52189-2003 nepBblM Grade First npolICXOlKAeHlle - POCCIIR Origin Russia

lIaeT GOST 27558-87 6enblM IInIl 6enblM c lKenTOBaTbIM 111111

Cep08aTblM OTTeHKOM Color White or white with yellowish or

grayish nuance

BKYC 3anax GOST 27558-87 CBoMCTBeHHblM Taste I flavor Natural BnalKHOtTb GOST 9404-88 145 -15 Moisture 145-15 6enIl3Ha GOST 27494-87 He MeHee 12 ye Whiteness no less than 12 arbitrary units 3ona GOST 27494-87 He 60nee 125 Ash He 60nee 125 KonlllecT8o cblpoli KneMK08I1HbI GOST 27839-88 He MeHee 25 Wet gluten No less2S KaleCT80 CblPOM KneMKOBIIHbI GOST 27839-88 2 rpynna (80 ycn08HblX eqIlHIIL4 HlIKshy

4) Wet gluten quality 2 group (80 arbitrary units IOK-4) OcraTOK Ha CIITe N 27 GOST 27560-87 He60nee 2 Remainder on sieve No 27 Nomore2

lllcnD naAeHIIR GOST 27676-88 He MeHee 160 C Falling number No less 160 s MerannoMarHIlTHaR npllMeCb GOST 20239-74 0-001 Mr 81 Kr MyKII Metallic impurity 0-001 mg per 1 kg of flour

Hanlllile MIlHepanbHoli nplIMecH GOST 27558-87 XpyCT He OLLYllileTCR Presence of mineral impurity Crunch is not felt at chewing

3apalKeHHOCTb 38rpR3HeHHoCTb GOST 27559-87 He o6HapYlKeHa

SWIFT KM8BRUMM Bank BANCA INTESA

Address 2 PETROVERIGSKY lANE MOSCOW RU Account 40702840760090000202

Transit account 40702840960190000203 INN 2225099539 KPP 222501001

OGRN 1082225013694

I

-AHai Flour Millsraquo Co LId Address Office 15 Bldg 74b Shumakova Sir Barnaul clIy 656058 Russia t +7 (3852) 538-831 11f +7 (3852) 538-832 e-mail afmaltaimillsru wwwaltaimtliscom

t~ ALTAI

flOUR MILLS

Cne4K+MKa4KA KalecT8a Ha MYKY nWeHM~HYIO xne60neKapHYIO 2 copra roCT P 52189-2003

Quality specification for wheat flour 2nd grade GOST R52189-2003

HcnbrraHMft Method na60paTopHble peaynbTaTbi

Analysis MeroAMKM Laboratory results

BIIAMYKII GOST R 52189-2003 nWeHIIIHaR xne60neKapHaR Type of flour Bread wheat flour 6oTaHIIIecKlle Ha3BaHlle patTeHIIM - Triticum Botanical name of plants Triticum Copr GOST R 52189-2003 nepBblM Grade First npolICXOlKAeHlle - POCCIIR Origin Russia

lIaeT GOST 27558-87 6enblM IInIl 6enblM c lKenTOBaTbIM 111111

Cep08aTblM OTTeHKOM Color White or white with yellowish or

grayish nuance

BKYC 3anax GOST 27558-87 CBoMCTBeHHblM Taste I flavor Natural BnalKHOtTb GOST 9404-88 145 -15 Moisture 145-15 6enIl3Ha GOST 27494-87 He MeHee 12 ye Whiteness no less than 12 arbitrary units 3ona GOST 27494-87 He 60nee 125 Ash He 60nee 125 KonlllecT8o cblpoli KneMK08I1HbI GOST 27839-88 He MeHee 25 Wet gluten No less2S KaleCT80 CblPOM KneMKOBIIHbI GOST 27839-88 2 rpynna (80 ycn08HblX eqIlHIIL4 HlIKshy

4) Wet gluten quality 2 group (80 arbitrary units IOK-4) OcraTOK Ha CIITe N 27 GOST 27560-87 He60nee 2 Remainder on sieve No 27 Nomore2

lllcnD naAeHIIR GOST 27676-88 He MeHee 160 C Falling number No less 160 s MerannoMarHIlTHaR npllMeCb GOST 20239-74 0-001 Mr 81 Kr MyKII Metallic impurity 0-001 mg per 1 kg of flour

Hanlllile MIlHepanbHoli nplIMecH GOST 27558-87 XpyCT He OLLYllileTCR Presence of mineral impurity Crunch is not felt at chewing

3apalKeHHOCTb 38rpR3HeHHoCTb GOST 27559-87 He o6HapYlKeHa

SWIFT KM8BRUMM Bank BANCA INTESA

Address 2 PETROVERIGSKY lANE MOSCOW RU Account 40702840760090000202

Transit account 40702840960190000203 INN 2225099539 KPP 222501001

OGRN 1082225013694

I

---- _shy -~----------------

8I)eAMTeIlIlMM Infection of insects Not detected Oc06b1e OTMeTKM - Kapro$ellbHali nallolKa He

06H8pyJKeHa Special note Infection by rope bacteria through 36

is not detected Io1AeHTgtI$MKaLMR peKoM6MHaHTHoli AHK (35 SN05)

MYK 2304-2007 He 06HapVIKeHo

Identification of recombinant DNA (35 SNOS)

MG 2304-2007 Not found

le3HIi-137 GOST 32161-2013 MeHee 386 6KKr Caesium-137 less 386 8qJkg CpOK roAHOCTM - 12 MeCRLe8 npM TlMnepaTYpe He

ebiUJe 25deg C OTgtIOCMTellbHOH enaIKHOCTM 803AYXa He BblUJe 70

Expiry date 12 months at temperature no higher than 2SO C at relative air humidity no higher than 70

nMlIeBaR II 3HepreTgtlleCKaR qIIHHOCTb Ha 100 r npOAYKflJ

Nutritional and energy value per 100 amp of a product

KKall 350 Kilocalorie

KAIK 1470 kilojoule

6ellOK 109 Protein

YrlleeoAbl 74amp Carbohyd rates

)f(IIP 19 Fat

Altal Flour Mills Co Ltd Address Office 15 Bldg 74b Shumakova Sir Barnaul city 656058 Russia t +7 (3852) 538middot831111 +7 (3852) 538-832 e-mail afmaltaimillsru wwwaltaimiliscom

I~ALTAI

flOUR MillS

SWIFT KMBBRUMM Bank BANCA INTESA

Address 2 PETROVERIGSKY lANE MOSCOW RU Acrount 40702840760090000202

Transit account 40702840960190000203 INN 2225099539 KPP 222501001

OGRN 1082225013694

Cne~MKa~AKa~e~

Ha MYKY nweHM~HYJO lUIe60neKapHyIO 1 copra rOCT P 52189middot2003

Quality spedflcatlon for wheat flour 1st grade 605T R 52189-2003

HcnbrraHMA Method na60payopHble pesynbTIITbi

Analysis MeTOAMKM Laboratory results

BIlAMYKH GOST R 52189-2003 nWeHHIHali XIIe60neMapHali Type of flour Bread wheat flour 6oTaHHIeCKHe Ha3BaHHe paCTeHHH - Triticum Botanical name of plants Triticum Copr GOST R 52189-2003 nepBblH Grade First

npoHCXOHltAeHHe - POCCHII Origin Russia

~ GOST 27558-87 bellblH HIlH 6ellblH c MpeMOBblM OTTeHKOM

Color White or white with creamy nuance

BKYC 3anax GOST 27558-87 CBoHCTBeHHblA Taste flavor Natural

BllalllHOCTb GOST 9404-88 145-15 Moisture 145 -15 be1l1l3Ha GOST 27494-87 He MeHee 36 ye Whiteness no less than 36 arbitrary units 301la GOST 27494-87 075 -085 Ash 075-085 KOJlHIeCTBO cblpoHKIleiiK08HHbl GOST 27839-88 30 Wet gluten 30 KaleCTBO Cblpoii KIleiiK0811Hbl GOST 27839-88 2 rpvnna (SO VCll08HbIX eAHHHI4I1AKshy

4) Wet gluten quality 2 group (SO arbitrary units IOK-4) OcnrrOK Ha CHTe N2 35 GOST 27560-87 2 Remainder on sieve No 35 2 ~HCIlO nllAeHHII GOST 27676-88 260 - 300 c falling number 260 - 300 5

MeTaJ1JlOMarHIITH311 npHMecb GOST 20239-74 0-001 Mr 8 1 Kr MYKH Metallic impurity 0-001 mg per 1 kg of flour

HaJlHIlIe MIlHepanbHoil npMecH GOST 27558-87 XPVCT He o~YU48eTCJI Presence of mineral impurity Crunch is not felt at chewing 3apallleHHOCTb 3arpA3HeHHoCTb 8PEAHTeJlIIMH

GOST 27559-87 He 06HapVllleHa

Altal Flour Mills Co Ltd Address Office 15 Bldg 74b Shumakova Sir Barnaul city 656058 Russia t +7 (3852) 538middot831111 +7 (3852) 538-832 e-mail afmaltaimillsru wwwaltaimiliscom

I~ALTAI

flOUR MillS

SWIFT KMBBRUMM Bank BANCA INTESA

Address 2 PETROVERIGSKY lANE MOSCOW RU Acrount 40702840760090000202

Transit account 40702840960190000203 INN 2225099539 KPP 222501001

OGRN 1082225013694

Cne~MKa~AKa~e~

Ha MYKY nweHM~HYJO lUIe60neKapHyIO 1 copra rOCT P 52189middot2003

Quality spedflcatlon for wheat flour 1st grade 605T R 52189-2003

HcnbrraHMA Method na60payopHble pesynbTIITbi

Analysis MeTOAMKM Laboratory results

BIlAMYKH GOST R 52189-2003 nWeHHIHali XIIe60neMapHali Type of flour Bread wheat flour 6oTaHHIeCKHe Ha3BaHHe paCTeHHH - Triticum Botanical name of plants Triticum Copr GOST R 52189-2003 nepBblH Grade First

npoHCXOHltAeHHe - POCCHII Origin Russia

~ GOST 27558-87 bellblH HIlH 6ellblH c MpeMOBblM OTTeHKOM

Color White or white with creamy nuance

BKYC 3anax GOST 27558-87 CBoHCTBeHHblA Taste flavor Natural

BllalllHOCTb GOST 9404-88 145-15 Moisture 145 -15 be1l1l3Ha GOST 27494-87 He MeHee 36 ye Whiteness no less than 36 arbitrary units 301la GOST 27494-87 075 -085 Ash 075-085 KOJlHIeCTBO cblpoHKIleiiK08HHbl GOST 27839-88 30 Wet gluten 30 KaleCTBO Cblpoii KIleiiK0811Hbl GOST 27839-88 2 rpvnna (SO VCll08HbIX eAHHHI4I1AKshy

4) Wet gluten quality 2 group (SO arbitrary units IOK-4) OcnrrOK Ha CHTe N2 35 GOST 27560-87 2 Remainder on sieve No 35 2 ~HCIlO nllAeHHII GOST 27676-88 260 - 300 c falling number 260 - 300 5

MeTaJ1JlOMarHIITH311 npHMecb GOST 20239-74 0-001 Mr 8 1 Kr MYKH Metallic impurity 0-001 mg per 1 kg of flour

HaJlHIlIe MIlHepanbHoil npMecH GOST 27558-87 XPVCT He o~YU48eTCJI Presence of mineral impurity Crunch is not felt at chewing 3apallleHHOCTb 3arpA3HeHHoCTb 8PEAHTeJlIIMH

GOST 27559-87 He 06HapVllleHa

-------------- ------ ~- ~~--~

Infecton of insects Not detected Oco6b1e OTMeTKM - KapTocjlenbHaA n~Ka He

06HilPVlKeHa Special note Infection by rope bacteria through 36

is not detected l-1peHTMcpIIKalMA peKoM6MHaHTHoH MYK 2304-2007 He o6HapVlKeHo AHK (35 SNOS) Identification of recombinant DNA (35 MG 2304-2007 Not found SNOS) Le3I1H-137 GOST 32161-2013 MeHee 386 SKiKr Caesium-137 less 386 Bqkg

CpOKrOAHOCTII - 12 MeCAleB npM TeMnepaTVpe He Bblwe 2Smiddot C OTHOCMTenbHOH enalKHOCTIl B03Avxa He Bblwe 70

Expiry date 12 months at temperature no higher than 25deg C at relative air humidity no higher than 70

nM~eaaA 1 9HepreTMIeCKaA LleHHoCTb Ha 100 r nlJOAYKTlI

Nutritional and energy value per 100 g of a product

KKan 350

Kilocalorie KDlK 1470 kilojoule GenoK 109 Protein

YrneBOAbi 74 8 Carbohydrates

gtKMP 18 Fat

-Altal Flour Mills Co LId Address OfIlce 15 Bldg 74b Shumakow Sir Barnaul cily 656058 Russia I +7 (3852) 538middot831 t1I +7 (3852) 538-832 e-mail afmaltaimillsru wwwaltaimnlscom

~ ~

ALTAI flOUR MillS

SWIFT KMB8RUMM Bank BANCA INTESA

Address 2 PETROVERIGSKY LANE MOSCOW RU Accouot40702640760090000202

Transit aclOuot 40102640960190000203 INN 2225099539 KPP 222501001

OGRN 1082225013694

CneLMMKaLM1I K8fecraa

Ha MYKV nWeHMIHYIO XIIe6oneKapHYIO Bblcwero cOpTll rocr P 52189-2003

Quality specification for wheat flour high grade GOST R 52189-2003

McnblT8HMII Method l1a6opaTOpHbie pe3ynbTaTbi

Analysis MeTOAMKM Laboratory results

BMAMYKH GOST R 52189-2003 nweHH~HaA )(J1e60neKapHaA Type of flour Bread wheat flour 6oTaHH~ecKHe Ha3BaHHe paCTeHHii - Triticum Botanical name of plants Triticum

Copr GOST R 52189-2003 BblCWMii Grade High

nPOHCXOlKlleHMe - POCCHII Origin RUSSia

4BeT GOST 27558-87 6ellblii HJlH 6eJlblii C KpeM08b1M OTTeHKOM

Color White or white with creamy nuance

BKYC 3anax GOST 27558-87 CBoiiCTB8HHblii Taste flavor Natural

BJlaIKHOCTb GOST 9404-88 145-15 Moisture 145-15

6eJll13Ha GOST 27494-87 He MeHee 56 ye Whiteness no less than 56 arbitrary units 301la GOST 27494-87 055-065 Ash 055-065

KOIIH~eCT80 cblpoii KJleiiKOBHHbI GOST 27839-88 28 Wet gluten 28

KalecTBO Cblpoii KJleiiK08HHbI GOST 27839-88 1 rpynna (65-70 ycnOBHblX eIIHHHIJ IIIAK-4)

Wet gluten quality 1 group (65-70 arbitrary units IDK-4) OCTaTOK Ha CHTe N 43 GOST 27560-87 5 Remainder on sieve No 43 5

1HcnO nilAellHII GOST 27676-88 260 -300 C Failing number 260- 300 s MeTaJlJlOMarHHTHaA npHMeCb G05T 20239-74 0-001 Mr B 1 Kr MYKH Metallic Impurity o - 001 mg per 1 kg of flour

HanHIHe MHHepallbHoii nPMMecH GOST 27558-87 XpYCT He oUlywaeTClI Presence of mineral Impurity Crunch is not felt at chewing

3apaIKeHHOCTb 3arpA3HeHHoCTb BpeAllTeIlIlMH

GOST 27559-87 He 06HapYIKell8

-Altal Flour Mills Co LId Address OfIlce 15 Bldg 74b Shumakow Sir Barnaul cily 656058 Russia I +7 (3852) 538middot831 t1I +7 (3852) 538-832 e-mail afmaltaimillsru wwwaltaimnlscom

~ ~

ALTAI flOUR MillS

SWIFT KMB8RUMM Bank BANCA INTESA

Address 2 PETROVERIGSKY LANE MOSCOW RU Accouot40702640760090000202

Transit aclOuot 40102640960190000203 INN 2225099539 KPP 222501001

OGRN 1082225013694

CneLMMKaLM1I K8fecraa

Ha MYKV nWeHMIHYIO XIIe6oneKapHYIO Bblcwero cOpTll rocr P 52189-2003

Quality specification for wheat flour high grade GOST R 52189-2003

McnblT8HMII Method l1a6opaTOpHbie pe3ynbTaTbi

Analysis MeTOAMKM Laboratory results

BMAMYKH GOST R 52189-2003 nweHH~HaA )(J1e60neKapHaA Type of flour Bread wheat flour 6oTaHH~ecKHe Ha3BaHHe paCTeHHii - Triticum Botanical name of plants Triticum

Copr GOST R 52189-2003 BblCWMii Grade High

nPOHCXOlKlleHMe - POCCHII Origin RUSSia

4BeT GOST 27558-87 6ellblii HJlH 6eJlblii C KpeM08b1M OTTeHKOM

Color White or white with creamy nuance

BKYC 3anax GOST 27558-87 CBoiiCTB8HHblii Taste flavor Natural

BJlaIKHOCTb GOST 9404-88 145-15 Moisture 145-15

6eJll13Ha GOST 27494-87 He MeHee 56 ye Whiteness no less than 56 arbitrary units 301la GOST 27494-87 055-065 Ash 055-065

KOIIH~eCT80 cblpoii KJleiiKOBHHbI GOST 27839-88 28 Wet gluten 28

KalecTBO Cblpoii KJleiiK08HHbI GOST 27839-88 1 rpynna (65-70 ycnOBHblX eIIHHHIJ IIIAK-4)

Wet gluten quality 1 group (65-70 arbitrary units IDK-4) OCTaTOK Ha CHTe N 43 GOST 27560-87 5 Remainder on sieve No 43 5

1HcnO nilAellHII GOST 27676-88 260 -300 C Failing number 260- 300 s MeTaJlJlOMarHHTHaA npHMeCb G05T 20239-74 0-001 Mr B 1 Kr MYKH Metallic Impurity o - 001 mg per 1 kg of flour

HanHIHe MHHepallbHoii nPMMecH GOST 27558-87 XpYCT He oUlywaeTClI Presence of mineral Impurity Crunch is not felt at chewing

3apaIKeHHOCTb 3arpA3HeHHoCTb BpeAllTeIlIlMH

GOST 27559-87 He 06HapYIKell8

Infection of insects Not detected Oco6b1E OTMeTKH - KalJTlltenbHalll14lJlOlKa He

o6HapylKeHa Special note Infection by rope bacteria through 36

is not detected I1AeHTHcjlIlKaLHA peKoM611HaHTHoil AHK (35 SNOS)

MYK 2304-2007 He o6HapylKeHo

Identification of recombinant DNA (35 SNOS)

MG 2304-2007 Not found

le31111-137 GOST 32161-2013 MeHee 386 GKKr Caesium-137 less 386 8qkg

CpOK roAHOCTIi - 12 MeCAle8 npli TeMneparype He Bblwe 25deg C OTHOCHTellbHOM BlUllKHOCTII B03Ayxa He Bblwe 70

Expiry date 12 months at temperature no higher than 25deg C at relative air humidity no higher than 70

nMllIeaall M lIHepreTMlfeCKall qeHHoCfb Ha 100 r npOAYIIT8

Nutritional and energy value per 100 g of a product

KKall 350 Kilocalorie

KAm 1470

kilojoule

6enOK 109 Protein

Yrne80Abi 748 Carbohydrates

raquoltMP 18 Fat

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