Wheat Flour Farine ATM 50 Kg - Biscuit Flour - Bread Flour - All Purpose Premium Wheat Flour Different types of flour contain different amounts of protein. It varies considerably amongst brands and the geographic location where the wheat is grown. Soft wheat flour, sold primarily in the South and cake flour are much better for biscuits and pie crusts. Hard wheat flours, sold primarily in the North and Midwest, are better for breads. There are as many as 30 types of protein in wheat flour available now in our supply, but only two of those are important for our purposes: gliaden and glutenin. When they come in contact with moisture (water, milk, etc.) and are stirred, they produce gluten which gives elasticity, strength and shape to baking recipes.
Flour Type 100% Wheat flour Wheat type High quality hard wheat Purpose Cake, Bread, Bakery, Biscuits) Protein 7% to 8% Gluten 7.5% to 9% Moisture 14% MAX Ash 0.65 MAX
Premium wheat flour - $685/ton FCA, $790 - FOB Aktau. Only by prepayment. Bags of 50 kg. Wheat flour premium, 1st grade, 2nd grade. Available in 50kg, 25kg, 10kg, 5kg and 2kg packaging. Price on request.
Wheat flour is a staple diet of indians and people from other countries wheat flour is derived by grinding and meshing the wheat grains into a powdery substance the wheat flour is a multipurpose flour as it can be used to make chapattis a form of bread and other types of stuffed breadlike parantha etc wheat flour is a powder made from the grinding of wheat used for human consumption more wheat flour is produced than any other flour 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 has elastic toughness that holds its shape well once baked soft flour is comparatively low in gluten and thus results in a finer or 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 we are exporter wheat flour our wheat flour is made from premium grade wheat that is carefully selected and processed using modern technology to ensure that no impurities are there we pack freshly grinned wheat flour to ensure nutrients are kept intact we strictly follow industry guidelines to make sure that our wheat flour is safe and hygienic for consumption Product Name Wheat Flour Color Creamish White Moisture 13 Max Protein 11 Min Ash 120 Max Moisture 13 Max Dry Gluten 8 Min Wet Gluten 25 min
Wheat Flour Semolina Flour Type Gluten-Free Flour Max. Moisture (%) 15.5 Other attributes Storage Type Dry Places Specification Wheat Flour Manufacturer OEM Ingredients None Content Custom Address USA Instruction for use Food Shelf Life 24 Months Place of Origin Idaho, United States Made From Wheat Fineness (%) 2 Additives Non GMO Processing Type Stone Ground Grade Premium Weight (kg) 50 kg Brand Name Wheat Flour Model Number Wheat Flour Product name White Flour Color Pure White Quality 100 % Pure Packing 10/25/50 Kg PP Bag Package 2/5/10/25/50 Kg Bags Storage Cool Dry Condition Protein 10% : 12% Usage Human Consumptin Main Ingredient Glutinous Flour Used for Baking Flour Puff
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/
We can also supply flour with special qualitative characteristics: Wheat Bakery Flours | Extra Grade | High Grade | First Grade | Second Grade Fortified Wheat Flour | Pasta Wheat Flour | Rye Flour | Oat Flour Bran | Industrial Flour | Feed Flour Its specification: Moisture 14%Max Ash 0.66% Wet gluten 33.5% Impurity: 1%max Crop: 2010 Specification: Moisture 14%max Ash 0.66% Wet gluten 33.5%
Wheat flour type 500 is widely used in baking industry. This type of flour is characterized by high level of mineral fibers, proteins and vitamins. It is used for production of bread, rolls, pizza, noodles and other sweet and salty pastries. We pack it in 25 kg, 10 kg, 5 kg and 1 kg bags.
Integral wheat flour is obtained by grinding whole wheat grain. It has high nutritional values, contains minerals, vitamins, fiber and protein. It is used in the production of bread, pasta, pastries and other bakery products. It is packed in bags of 25 kg and 1 kg.
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
