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Heat-treated flour is a gluten-free flour that has undergone heat treatment. Steam or heat treatment changes how the starch behaves.
It has a fine texture, does not form lumps and binds well with liquids — ideal for baking, sauces, baby food, snacks and desserts.
Kaskad LLC produces heat-treated flour wholesale from the manufacturer at its own mill in Karlivka, Poltava region, Ukraine: the plant has been running since 2001. This is not a separate grain but a processing regime: the base grain is chosen by you to suit your recipe, and heat treatment changes the water binding and the texture of the finished system. That is exactly what the position is bought for — sauces, ice cream and dairy. It is made in two technology lines, Texture and Special. Gluten content is below 20 ppm, moisture in the Texture line is to specification, and the pack format is 30 and 50 kg sacks.
A sample is free — up to 5 kg, made in 5 days. The minimum order is one sack.
This is the key thing to understand about the position.
The other fourteen positions in our range are defined by their raw material: rice flour is rice, buckwheat flour is buckwheat, amaranth flour is amaranth. Heat-treated flour is defined by a processing regime. The base grain is not fixed in advance: it is chosen to suit your recipe and entered into the batch specification along with the rest of the parameters.
For a process engineer the practical difference looks like this:
| A position defined by grain | Heat-treated flour | |
|---|---|---|
| What the customer chooses | the grain; the regime comes from that position's line set | the regime is given, the customer chooses the grain |
| Composition | fixed, printed on the marking | determined by the chosen grain, fixed in the batch specification |
| Shelf life | a property of the position: 4 to 18 months | to specification — depends on the grain and the batch parameters |
| Starting point | check a fixed composition against your recipe | state a requirement and have the material made to it |
This is a direct consequence of production running to a technical brief. With heat-treated flour that logic is taken to its conclusion: the customer does not fit the recipe around a fixed composition — the customer sets the composition. If your plant already runs a rice or corn base, the heat-treated flour is made on that same base and no foreign grain has to enter the recipe.
That is why there is no nutrition table on this page. Publishing a single panel for a position whose composition depends on the grain chosen would mislead the buyer: the figures for a rice base would not describe a corn one. The nutritional values of your batch are stated in the specification and in the batch document — the quality passport or the manufacturer's declaration. This is not a data gap; it is how the position is built.
Heat treatment changes how the starch behaves; moisture in the Texture line is to specification. For a recipe that has two concrete consequences:
Water binding. Heat-treated flour takes up and holds water differently, so it works as a thickener and stabiliser in liquid and emulsified systems — where standard milling gives unstable viscosity or separation over the shelf life of the finished product.
Texture. The second consequence is control over the structure of the finished system: the body of a sauce, crystallisation in ice cream, mouthfeel in a dairy dessert. That is why the position is bought as such rather than heat treatment being improvised on standard flour in the customer's own plant.
The parameters below are the norms a batch is produced to — the limit it does not cross, whichever base grain is chosen. Measured values move around inside that norm from one shipment to the next, so there is no column of them here: they sit in the quality passport for your batch.
| Parameter | Norm |
|---|---|
| Passing a 160 µm sieve | not less than 60% |
| Retained on a 250 µm sieve | not more than 2% |
| Ash content, dry matter basis | not more than 0.75% |
| Metal impurities | not more than 3.0 mg/kg |
| Grain-store pest infestation | not permitted |
| Gluten content | below 20 ppm |
| Parameter | Value |
|---|---|
| Raw material | base grain agreed with the customer, origin — Ukraine |
| Nutritional values | determined by the base grain chosen, stated in the batch specification |
| Shelf life | to specification — determined by the grain chosen and the batch parameters |
| Microbiology | complies with the applicable safety requirements |
| Pack format | 30 and 50 kg sacks |
| Normative document | follows the base grain chosen; stated in the specification and in the batch quality passport |
| Technology lines | Texture (TXT), Special (SPC) |
The normative document is not a constant of this position either: it follows the base grain chosen. The TU number your batch was produced against is stated in the quality passport, together with the measured values.
Milling is set to the recipe: the norm is not less than 60% passing a 160 µm sieve with no more than 2% retained on a 250 µm sieve, and the agreed particle size is fixed in the batch specification after a trial run.
The industries this position is mapped to in our applications catalogue are listed in the table below. They are all systems where the raw material works on water binding and structure rather than on flavour.
| Industry | Role in the recipe | Suggested line |
|---|---|---|
| Meat industry | water binding in mince systems, sausages and convenience foods | Texture / Special |
| Dairy | stabilising yoghurts, desserts and cheese spreads with no off-flavours | Texture |
| Ice cream production | mix stabilisation, crystallisation control | Texture |
| Snacks | dusting and breading mixes, adhesion of the seasoning | Texture |
| Cereals and breakfast | binding phase of granola, cold thickening, mixes with no second cook | Texture |
| Dressings and sauces | thickening sauces, soups, gravies and ready meals without wheat flour | Texture |
| Plant-based drinks | water binding without heating the mass again; base grain to specification | Texture |
The suggested line in the table is a starting point; it is fixed in the specification after a trial run.
Three applications where the position is chosen over standard milling:
Sauces and ready meals. In dressings and sauces, heat-treated flour thickens the system and holds viscosity stable across the shelf life of the finished product. That is the main reason the position is ordered separately: standard flour in the same role behaves less predictably after pasteurisation and in storage.
Ice cream and dairy desserts. In ice cream production and dairy, heat-treated flour acts as a mix stabiliser and influences crystallisation. Neutrality is critical — a stabiliser must not contribute a flavour of its own — so the base grain is usually chosen from the neutral ones.
Meat systems. In the meat industry, the role is water binding in mince systems and convenience foods. The choice of base grain here is often driven not only by technology but by what the finished product's label has to say — precisely where specifying the grain yourself has practical value.
Heat-treated flour wholesale from the manufacturer ships in 30 and 50 kg sacks. The minimum order is one sack; larger volumes are built up in multiples of the chosen format to fit your schedule.
| Parameter | Value |
|---|---|
| Pack format | 30 and 50 kg sacks |
| Minimum order | one sack |
| Batch volume | made up in multiples of the pack format, to the customer's production schedule |
| Sample | free, up to 5 kg, made in 5 days |
| Production to brief | yes — base grain, milling, moisture and pack format agreed in the specification |
| Supply territory | Ukraine and export |
| Private label | yes, private label production under the customer's own brand |
| Batch documents | quality passport or manufacturer's declaration as standard; Certificate of Analysis (COA) on request |
| Production | own mill in Karlivka, Poltava region, operating since 2001 |
For this position the free sample carries extra weight: it lets you compare how two base grains behave in one recipe before the parameters are fixed in a specification. On request we send two samples in parallel.
Sacks are made up by mass rather than by bulk volume, so bulkier flours fit into them at a lower weight: oat flour, for instance, goes at 25 kg in a 30 kg sack. Whether that applies to your batch depends on the base grain chosen and is stated in the specification.
The shelf life of heat-treated flour is set to specification: it is determined by the base grain chosen and the batch parameters, so no single figure exists for the position. For comparison, the positions defined by grain run from 4 months (millet flour) to 18 (amaranth, rice, buckwheat and six others). The term for your batch is stated in the specification, on the marking and in the quality passport.
Storage conditions per the normative document: store in dry, well-ventilated premises free from grain-store pests. The AOECS scheme applies on top: storage separated from gluten-containing material and dedicated handling equipment.
The scope of our certificates is written in terms of the technological properties of the flour rather than a list of individual grains — which matters directly here, because it covers the position whichever base grain from our range is chosen.
ISO 22000:2018 — certificate No. ODS-397/QS, issued by ICEC Certification on 19 September 2025, valid until 19 September 2028.
AOECS Crossed Grain — licence certificate No. UA0012026, licence number UA-001, valid until 6 February 2027. Gluten content is below 20 ppm, and it holds whichever base grain is chosen, because the whole range is gluten-free.
Kosher — certificate issued by The Jewish Community of Dnipro, Kosher Department, on 17 February 2026, covering 15 positions in the range.
Batch documentation. As standard, a batch travels with a quality passport or a manufacturer's declaration carrying the measured values; a COA on request. For this position that document matters more than usual: it records the base grain, the normative document and the shelf life of your specific batch.
Heat treatment is available in two forms, and the difference is not technological but about where the conversation starts.
The Texture line exists on six grain-defined positions: rice, corn, buckwheat, oat, chickpea and red lentil flour. There you choose the grain and add the regime to it — and you get a position with a fixed composition and a fixed shelf life.
Heat-treated flour as a separate position reverses the order: you choose the regime and select the grain to go with it. That suits a recipe built around heat treatment in the first place, a base grain still being compared on a trial run, or a job that needs the Special line with parameters to a technical brief — which most of the Texture-carrying positions do not offer.
If you already know the grain and only need the regime, it is simpler to order that position in the Texture line. If the grain is the thing being selected, this page is the right one.
The other positions are in the range of gluten-free flours available wholesale: fifteen in all, each with its own set of technology lines.
Yes. We are the manufacturer: heat-treated flour is produced at our own mill in Karlivka, Poltava region, operating since 2001, and we supply Ukraine and export. It ships in 30 and 50 kg sacks; the minimum order is one sack, and larger volumes are made up in multiples of the pack format. A free sample of up to 5 kg is made in 5 days. Each batch comes with a quality passport or manufacturer's declaration; a COA is issued on request. Leave your name and phone number, with the volume and the destination country in the comment — a manager will call you the same working day.
The one you choose. The base grain is agreed to suit your recipe and fixed in the batch specification — that is a property of the position, not an uncertainty. If your plant already runs a rice or corn base, the heat-treated flour is made on that same base.
Because they depend on the base grain chosen: one panel could not describe every option, and publishing the figures for one base as if they applied to the position would mislead the buyer. The nutritional values of your batch are stated in the specification and in the batch document.
To specification: it is determined by the grain chosen and the batch parameters. The exact figure is in the specification, on the marking and in the quality passport. For comparison, the grain-defined positions run from 4 to 18 months.
Technologically, not at all — it is the same regime. The difference is the order of choice. On a grain's product page you choose the grain and add the regime; in this position you choose the regime and select the grain to go with it. The second route suits a recipe built around heat treatment, or a base grain still being compared on a trial run.
Two: Texture (TXT) — heat treatment, moisture to specification — and Special (SPC), parameters to a technical brief, batch from a trial run. This position has no Standard and no Super / Super+ line.
The minimum order is one 30 or 50 kg sack. The sample is free: up to 5 kg in 5 days. It is particularly useful for this position — you can compare two base grains in one recipe before the specification is fixed.
Below 20 ppm. It holds whichever base grain is chosen, because our whole range is gluten-free. The evidence is AOECS licence UA-001 and certificate No. UA0012026, valid until 6 February 2027.
Yes, it is a separate strand of work. Terms, pack formats and the artwork approval process are set out on the private label page.
Everything above is written for food manufacturers: batches, specifications and sack formats for a production line. Flour in small consumer packs is sold through our Ms.Tally retail shop — the same producer, retail packaging. The shop is in Ukrainian.
Phone: +38 099 977 74 43, +38 050 595 75 62 · Email: office@tovkaskad.com · Personal data