Product Name : High protein refined wheat flour Ingredients : Whole wheat Country of Origin : India Product Description : Wheat flour means the product obtained from the clean grains of wheat by grinding or milling processes in which the bran and germ are essentially removed and the remainder is comminuted to a suitable degree of fineness. It shall be added with vitamins & minerals as per the requirements mentioned below. It shall be free from abnormal flavours, odours, living insects, filth (impurities of animal origin including dead insects) Sensory Profile Colour : Creamish to white Odour : Free of bad odour, characteristic of wheat flour Texture : Fine free flowing powder Taste : Free from off taste Shelf life : Product shall have a shelf life of 4 months from the date of manufacture if it is stored in the suggested pacakgaing material below Packaging Material : Product shall be packed in Poly prepylene woven sack with LDPE liner Inside Storage Condition : Product shall be stored in cool & dry conditions Quality Standards Sl No. Test Parameter UOM Limits Test Methodology A Physical 1.1 Granulation Passthrough 180 microns Min aib % 99 Appendix F of IS 1009:1979 B Chemical 2.1 Moisture Max aib % 13 AACC 44-15.02 2.2 Total Ash Max db % 0.6 Appendix B of IS 1009:1979 2.3 Acid Insoluble Ash Max db % 0.1 Appendix C of IS 1009:1979 2.4 Dry Gluten Min db % 11.5 AACC 38-12.02 2.5 Protein Min % 12 AOAC 955.04 2.6 Alcoholic Acidity Max db % 0.1 Appendix E of IS 1009:1979 2.7 Sedimentation Value Min ml 24 ISO 5529:2007 2.8 Water Absorption Range % 58-62 AACC 54-21.02 2.9 Falling number Min sec 300 AACC 56-81B C Microbiological Data 3.1 Total Plate Count Max cfu cfu/g 100000 FDA-BAM, Chapter 3 3.2 Yeast & Mould Max cfu cfu/g 5000 FDA-BAM, Chapter 18 3.3 Salmonella Min cfu/25g Shall be absent FDA-BAM, Chapter 5 3.4 S.aureus Max cfu/g 10000 FDA-BAM, Chapter 12 aib - As is basis; db - Dry basis; cfu - Colony forming units
High protein wheat flour Product description Wheat flour Top Grade Additives do not add Color White or cream Smell inherent to a wheat flour without strangers odours not musty not moldy Taste inherent to a wheat flour without strangers flavors not sour not the bitter Consistency powder Physicalchemical characteristics Ash 04 Moisture max 135 Falling number sek 300 310 Wet gluten content min 26 Protein min 11 Whiteness 058 060 Nutritive value Energy kcalkJ100g 334 Protein g100g 11115 Carbohydrate g100g 706 Fat g100g 10 113 Heavy metal and mycotoxins it is not detectable Type of packaging 50 kg bags PP Storage and transport conditions dry and room temperature storage Keeps for a minimum of at least 24 months
MOQ : 1 Ton Business Type : Manufacturer, Exporter, Supplier, Trader, Importer Country of Origin : India Type ; Maida Flour Certification : FSSAI Preferred Buyer From Location : Worldwide Product Details Application : Cooking Cultivation Type : Natural Color ; White Feature : No Preservatives Packaging Type : Plastic Bag
We are supplier and exporter of Wheat Flour and Wheat Quality Food grade SPECIFICATION Moisture 1445 Wet Gluten 285 Ash 055 Protein 1105 Whiteness 54 Falling Number 250 Sifting Specification 5 tissue 43 Shelf Life 12 Months Packing Poly Bags of 50Kg 25Kg Origin India Russia Dubai Ukraine Argentina Bulgaria Wheat flour is a powder made from various types of wheat such as white wheat which contains high enough gluten and soft or weak wheat if the gluten content is low Hard flour or wheat flour contains high gluten
We offered wide range of Wheat Flour , which are used in various purpose like Pasta , Bread , Maida, Chapati etc., Clients highly appreciate our Wheat Flour. We packed wheat flour in 25 Kg & 50 Kg in PP Woven bag or in Jute Bag Specification is as follows.: Protein Dry Basis : 12% Min Moisture : 12% Min Wet Gluten : 26% to 28% Test Weight : 77 Kg / Hl Min Foreign Matter : 2 % Max Falling Number : 300 Min Total Screening (through 1.65 min sieve): 5% Max/
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture, soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
Moisture: 13 % Ash: 0,54 % Raw Gluten: 30 % min Falling number: 280 - 300 sec Water Absorbtion: 63 % Peak: 5-6 min Relaxation: 5 mm Protein 100g: 11 g Acidity: 1,8 Feature: High nutritional value Premium quality Long shelf life very low in fat Natural taste and hygiene Rich taste Unadulterated Available in different size of packaging Free from impurities Uses: As a Cereal with milk and sugar, Breads cookies cakes crackers macaroni
Moisture: 13 % Ash: 0,54 % Raw Gluten: 30 % min Falling number: 280 - 300 sec Water Absorbtion: 63 % Peak: 5-6 min Relaxation: 5 mm Protein 100g: 11 g Acidity: 1,8 Feature: High nutritional value Premium quality Long shelf life very low in fat Natural taste and hygiene Rich taste Unadulterated Available in different size of packaging Free from impurities Uses: As a Cereal with milk and sugar, Breads cookies cakes crackers macaroni
MOQ : 1 Ton Business Type : Manufacturer, Exporter, Supplier, Trader, Importer Country of Origin : India Cultivation Type ; Organic Color : White Preferred Buyer From Location : Worldwide Product Details Feature ; Good For Health, No Artificial Flavour Packaging Type ; Gunny Bag, Jute Bag, Plastic Bag Packaging Size : 10-20kg