100% Wheat Flour Natural Wheat Flour Suppliers and Manufacturers

non GMO for vegetarian, gluten-free and diet food

Product Specifications: Protein Content: 12.5 Moisture: 14.5 Ash Content: max 0.75 Gluten: 30 Packaging: 50kg bags Produced: July 2023

Wheat Flour

Product Specifications: Moisture : 13% to 14.5% Protein : 10% to 12.5% Ash : 0.48% to 0.50% Gluten : 27% to 28.5% Gluten Index : 85% Falling Number : 350 to 450 Starch Damage : 8.3 to 8.6 Stability : 5 min Water absorption : 62% to 65%

Golden All Purpose Flour

Wheat Flour

A product consisting of finely milled wheat also : a similar product made from another grain or food product (such as dried potatoes or fish) 2 : a fine soft powder. flour. verb. floured; flouring; flours.

We are the suppliers of fine quality wheat flour. GMP, HSAAP, ISO certified.

Wheat flour

We are producing Wheat flour Maida flour in fine quality and big quantity in our mills from last 15 years in India and delivering our services to more than 40 countries successfully its suitable for all products like bakery and all type of hotel and restaurant foods , we are capable to supply any amount of quantity to worldwide with Xmill, FOR, FOB, CIF Facility With fine packaging and printing brand , specification is given Below-: A -grade export quality material Wheat flour(Maida) Moisture- 12-13% Total Ash 0.50-0.56% Water absorption 58-60% Dry Gluten 10-11.5% Wet Gluten 26-30% S.V. 19-23 ML Alcoholic Acidity 0.062-0.068% VV max acid Insoluble Ash0.018-0.05% Max Carbohydrates 75.92 gms Protein 10-11%

We are able to supply Wheat flour from South America . Wheat flours are of different Grades, buyer are required to submit the specification. Quantity depend on Buyer need. The flour has a very fine consistency and is suitable for fine baked goods, cakes, tarts, biscuits, sponge cake, shortcrust pastry, pizza, pasta..

Dear Partners! I ask you to familiarize yourself with our quality indicators of three types of flour. Origin - Ukraine. Choose the variety that suits you and we will prepare you the most advantageous offer. I would appreciate your prompt reply. Wheat flour High grade (premium quality, type550): Quality: Protein dry basis: - ------------- min. % 11,0; Wet Gluten dry basis: --------- min. % 26-29 (according to ISO); IDK: ------------------- ---------max. 100; Ash: ----------------------------- max. % 0,55; Moisture: ----------------------- max. %14,5; Color: -------------------------- white; Smell: -------------------------- without any extraordinary smell; Whiteness: -------------------- min. in standard units-56; Number of falling: --------- seconds, not less than 300; Wheat flour First grade (premium quality, type750): Quality: Protein dry basis: ------------- min. % 11,0; Wet Gluten dry basis: -------- min. % 28-30 (according to ISO); IDK: ------------------------- max. 100; Ash: ------------------------------------ max. % 0,75; Moisture: ------------------------------ max. %14,5; Color: --------------------------------- cream with beige shade; Smell: ------------------------- without any extraordinary smell; Whiteness: ---------------------------- in standard units-39; Number of falling: ------------------ seconds, not less than 300 Wheat flour Medium grade (premium quality, type650): Quality: Protein dry basis: ------------- min. % 11,0; Wet Gluten dry basis: ------- min. % 26-29 (according to ISO); Ash: ----------------------------- max. % 0,65; Moisture: ----------------------- max. %14,5; Color: --------------------------- white; Smell: -------------------------- without any extraordinary smell; Whiteness: --------------------- min. in standard units-49; Number of falling: ------------ seconds, not less than 300.

Dear Partners! I ask you to familiarize yourself with our quality indicators of three types of flour. Origin - Ukraine. Choose the variety that suits you and we will prepare you the most advantageous offer. Also we will make flour of any quality according to your specification. Wheat flour High grade (premium quality, type550): Protein dry basis: min. % 11,5 Wet Gluten dry basis: min. % 26-29 (according to ISO) Ash: max. % 0,55 Moisture: max. %14,5 Color: white Smell: without any extraordinary smell Whiteness: min. in standard units-56 Number of falling: seconds, not less than 300 Wheat flour First grade (premium quality, type750): Protein dry basis: min. % 12,0 Wet Gluten dry basis: min. % 28-30 (according to ISO) Ash: max. % 0,75 Moisture: max. %14,5 Color: cream with beige shade Smell: without any extraordinary smell Whiteness: in standard units-39 Number of falling: seconds, not less than 300 Wheat flour Medium grade (premium quality, type650): Protein dry basis: min. % 11,0 Wet Gluten dry basis: min. % 26-29 (according to ISO) Ash: max. % 0,65 Moisture: max. %14,5 Color: white Smell: without any extraordinary smell Whiteness: min. in standard units-49 Number of falling: seconds, not less than 300

Dear Partners! I ask you to familiarize yourself with our quality indicators of three types of flour. Origin - Ukraine. Choose the variety that suits you and we will prepare you the most advantageous offer. I would appreciate your prompt reply. Wheat flour High grade (premium quality, type550): Quality: Protein dry basis: - ------------- min. % 11,0; Wet Gluten dry basis: --------- min. % 26-29 (according to ISO); IDK: ------------------- ---------max. 100; Ash: ----------------------------- max. % 0,55; Moisture: ----------------------- max. %14,5; Color: -------------------------- white; Smell: -------------------------- without any extraordinary smell; Whiteness: -------------------- min. in standard units-56; Number of falling: --------- seconds, not less than 300; Wheat flour First grade (premium quality, type750): Quality: Protein dry basis: ------------- min. % 11,0; Wet Gluten dry basis: -------- min. % 28-30 (according to ISO); IDK: ------------------------- max. 100; Ash: ------------------------------------ max. % 0,75; Moisture: ------------------------------ max. %14,5; Color: --------------------------------- cream with beige shade; Smell: ------------------------- without any extraordinary smell; Whiteness: ---------------------------- in standard units-39; Number of falling: ------------------ seconds, not less than 300 Wheat flour Medium grade (premium quality, type650): Quality: Protein dry basis: ------------- min. % 11,0; Wet Gluten dry basis: ------- min. % 26-29 (according to ISO); Ash: ----------------------------- max. % 0,65; Moisture: ----------------------- max. %14,5; Color: --------------------------- white; Smell: -------------------------- without any extraordinary smell; Whiteness: --------------------- min. in standard units-49; Number of falling: ------------ seconds, not less than 300.

Wheat Flour

Wheat flour

Glassiness - 80-85% Protein - 16% Gluten - 27% Trash - 0,5-1% Moisture - 10,5%