Barley Grain Product Details: Type: Grain Variety: Feed Barley Use: Cattle, Human Admixture (%): 1 Moisture (%): 12 Grade: 1,2 Packaging: 25 kg Barley: Brown
wheat grain, wheat flour, spices products, rice, cumin, ETC Export
Quality: Food grade Ash Min: 0.52%, 0.65%, 0.85% Packing : Poly Bags p/25/50kg Season : All year round Origin : Argentina Annual production volume : 50000ton Container capacity : 24ton
Bag 50 kg 1000 kg , a powder made from the grinding of wheat used for human consumption
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
Price - $ 300.00 CIF ANY PORT If you want start with a 1st order TT Payment See the details below. : Normal my minimum quantity: 200MT CIF Any port. See the below. 5% security advance payment start with processing & the rest of the deposit (95%), to make goods available and to facilitate packaging, all the documents ready. TT or L/C pay at the sights after the 3rd party inspection reports and loading reports is done & completed. 2nd order & up 100% L/C. Quantity less than 200MT The payment Term: 20% security advance payment start with processing & the rest of the deposit (80%), to make goods available and to facilitate packaging, all the documents ready. TT or L/C pay at the sights after the 3rd party inspection reports and loading reports is done & completed. 2nd order & up 100% L/C
loose wheat floor from india
Wheat Flour
Color: White. Moisture: 13% max. Protein: Grade I (8%), Grade II (8-10%), Grade III (11-12%). Ash: 1% max. Gluten on wet basis: 26% - 28%. Gluten on dry basis: 10% - 12.5%.
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.
