Product: Wheat Flour Type: Organic Specialty: Pure & Premium Origin: India Shelf Life: 3 Months Packaging: As Per Client�??s Requirement Nutrition Information Approx For 100g Serving: Protein: 11.8%(Min.) Fat: 2.0%(Max.) Minerals: 1.7%(Max.) Fibre: 2.0%(Max.) Carbohydrates: 82%(Max.) Energy: 393.5%(K.cal)
Available wheat 10.5/ 11.5/ 12.5 % protein Origin Black sea Best price in the market Payment Terms: LC/ CAD
Form: light yellow powder. Powder content: 92% min. Part: Seeds. pH: 5-7. SO2, GMO: none. Taste: characteristic taste. Odour: characteristic ordour. Moisture: 13% max. Shelf-life: 12 months.
Wheat Whole Specifications  PROPERTIES VALUES amp LIMITS  Product Name Wheat Whole  Moisture 12 Max  Cleaning Machine Cleaned Sortex Cleaned  Protein 9 to 125 Max  Place of Origin India  Foreign Material 15 Max  Damaged Kernels 3 Max Packaging Details  TYPES OF BAGS  QUANTITY  PP Bag  25 50 KG in New PP Bag Jute Bag  25 50 KG in New Jute Bag   As Per Customer Requirement Container Capacity  TYPE OF CONTAINER  QUANTITY  20 FT Container  2324 Metric Tons  40 FT Container Â
WHEAT GRAINS Wheat Grains For Sale. We supply Wheat Grain ( Milling Wheat, Hard Wheat, Soft Wheat & Durum Wheat). It is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. The many species of wheat together make up the genus Triticum; the most widely grown is common wheat grain. WHEAT SPECIFICATIONS: MILLING WHEAT GRADE 1 Origin: Turkey Protein: 11% Min Moisture Content: 12% Max Damaged Kernels: 3% Max Foreign Material: 2% Max Gluten: 9.5% Min Wet Gluten: 24% Min Falling Number / Sec: 300 â?? 400 Min Other Food Grains: 2% Max Bored Grains: 2% Max Wheat Grains For Sale HARD RED WHEAT GRADE 2 Origin: Turkey 1000 Kernel Weight: 30-32 Protein: 11% â?? 13% Moisture Content: 12% Max Damaged Kernels: 0.5% Max Foreign Material: 0.5% Max Imperfect Grains: 0.5% Max Wet Gluten: 26% Min Dry Gluten: 10% Min Dockage: 1-3% Max Radiation: Normal Water Absorption: 76% Min Wheat Grain Wholesale Supplier HARD RED WHEAT GRADE 3 Origin: Turkey 1000 Kernel Weight: 30-32 Protein: 11% â?? 13% Moisture Content: 12% Max Damaged Kernels: 0.5% Max Foreign Material: 2.5% Max Imperfect Grains: 0.5% Max Wet Gluten: 26% Min Dry Gluten: 10% Min Dockage: 1-3% Max Radiation: Normal Water Absorption: 76% Min Wheat Grain Wholesale Supplier DURUM WHEAT Origin: Turkey Protein: 12.5% Min Moisture: 13.5% Max Falling Number: 300 Min Heat Damaged Kernels: 0.2% Max Total Damaged Kernel: 4.0% Max Shrunken & Broken Kernels: 5.0% Max Total Defects: 5.0% Max Total other classes: 2.0% Max Foreign Material: 0.7% Max Dockage: 1.5% Max Test Weight: 58 lbs per bushel Vitreous Amber Kernels: 80% Min Wheat Grain Wholesale Supplier SOFT WHITE GRADE 2 Origin: Turkey Protein: 8% â?? 10% Max Moisture: 13% Max Falling Numbers: 150-250 Damaged Kernels: 4% Max Foreign Matter: 0.8% â?? 1% Max Dockage: 1% â?? 3% Max Wet Gluten: 25% Min Dry Gluten: 10% Min Test Weight: 76 Kg HT Min SOFT WHITE OR RED WHEAT GRADE 3 & 4 Origin: Turkey Protein: 12% Min Moisture: 13% Max Falling Numbers: 150-250 Damaged Kernels: 0.5% Max Foreign Matter: 2.5% Max Dockage: 10% Max Wet Gluten: 24% Min Dry Gluten: 10% Min Test Weight: 74 Kg HT Min Wheat Grains For Sale
Organic Flours
Singoda Flour
Rajgiri Flour
Ragi Flour
Bajri Flour
Chickpeas Flour
PRICE - Negotiable PRODUCT ORIGIN - Bulgaria / European Union Key Specifications/Special Features - Moisture: max 14% Ash: max 0.25% Protein: 0.4% SO2: max 45mg/kg PH: 5.5 - 7.5 Harmonization System (HS) Code - 1108110000 Minimum Order Size - 22 MT Packaging details - In bulk or 25kg PP bags
Wheat Flour
Wheat Flour
Wheat Flour.
Moisture :14%max Total Ash Content: 0.57%avg Water Absobation:59.50% Gluten ( On Dry Bases): 11% Gluten ( On Wet Bases): 29% Protein:11.00% min
High quality flour ground from selected wheats. Wide variations in the types of wheat used in this flour are not allowed. Used as an ingredient in artisan formulations. This product must be 100% food grade, in accordance with good manufacturing practices and food safety. Comply with the standards established by the Official Mexican STANDARD NOM-247-SSA1-2008. Color - Glossy creamy white, with limited amount of freckles. The product must be free of rancidity, bitterness, mold and other foreign flavors and odors. The product must be free of all types of foreign materials according to GMP.
Wheat flour is an essential ingredient in bread, cakes, cookies, and most baked goods. It is a powder made from grinding wheat, making is usable for human consumption. There are different types of wheat flour, distinguished by the amount of gluten they contain, their color, the parts of the grain used, and the type of wheat. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content.
Product Name :- Wheat Flour Types : Chapati Flour, Bread Flour. Ingredient Type : Wheat. Usage : Cakes, Pastries, Biscuits, Cookies, Pizzas & Pastas. Packaging Detail :- 20kg, 25kg, 50kg, Or As Per Buyer's Requirement. Supplying Capicity : 5 to 7 Container per week
Wheat flour is high in nutrients. Because of its fiber properties, wheat flour is the first choice of the health conscious people. Wheat flour is obtained by milling wheat. There are various types of wheat. The differences between the flours comes down to the type of wheat, the parts of wheat included, the processing of the wheat. We utilize best type and quality of wheat to make wheat flour. Wheat flour is used daily in most of the states in north as well as western states of India. Wheat flour is used to make rotis, parathas etc. for daily meal. There are various other uses such as in bread and other bakery products as well as in many other recipes in which wheat flour is used as main ingredient. Wheat is the only grain with sufficient gluten content to make raised or leavened loaf of bread. Wheat flour is undoubtedly one of the most important foods in our diet, not because of its nutrition but because of our habit and we cannot eliminate wheat flour from our diet. In India, a meal is not complete with rotis and in western countries, one cannot imagine a meal without bread. No matter how badly a person would like to lose weight but he/she cannot remove wheat flour from the diet. The whole wheat flour is dark brown in color and is used in making rotis and parathas whereas the white wheat flour which is also called as enriched wheat flour is used in bread, cookies, cakes etc. Whole wheat flour has more nutritional values than enriched wheat flour because of that only, people nowadays are opting to use whole wheat flour in their diet. An excellent source of complex carbohydrates is wheat flour. Wheat flour contains B-vitamins, calcium, folacin, iron, magnesium, phosphorus, potassium, zinc, minimal amount of sodium and other trace elements. Other than gluten flour, all types of wheat flour contains 9 to 15 percent of calories derived from protein. Not more than 5 percent calories are derived from fat. Because of its excellent nutritional value, the wheat flour has become the most consumed flour in this world.
