GOST 26574-2017 Kind of Flour: bakery wheat flour. Grade: highest Color: cream white Taste: wheat flour proper Smell: wheat flour proper Moisture (humidity): 14% Ash content: 0,54% Whiteness: 56 units Fall number: 340 s Sieve Residue: 43 ---- 5,0% Sieve passage: 315 - 95% Starch: 72% Raw gluten at least: 28% Quality: Gluten strain index: 70 units. The size of individual particles does not exceed: 0.3 mm. The mass of individual particles does not exceed: 0.4 mg.
Good day sir we can supply you wheat flour for bakery and all propose. here is spec details as following; Specifications : Moisture : % 13.50 Ash: % : 0.57 Falling Nbrs (sec) : 300 Protein : % 11 to 12.5 Gluten : % 26 shelf life:12months storage: keep in cool and dry place Packaging : Food grade woven 45 kg polypropylene bags.or buyer's requirement. price can be discussed as per quantity requirement. if you are still interested to buy then let me know your orders details.
Good day sir we can supply you wheat flour for bakery and all propose. here is spec details as following; Specifications : Moisture : % 13.50 Ash: % : 0.57 Falling Nbrs (sec) : 300 Protein : % 11 to 12.5 Gluten : % 26 shelf life:12months storage: keep in cool and dry place Packaging : Food grade woven 45 kg polypropylene bags.or buyer's requirement. price can be discussed as per quantity requirement. if you are still interested to buy then let me know your orders details.
Type:All-Purpose Flour Made From:Wheat, Buckwheat, Barley, Oat, Cassava Or Manioc, Corn Or Maize, Gram, Nuts, Rye, Soy, Rice Max. Moisture (%):14 Fineness (%):1 Additives:FOOD Processing Type:POWDER Grade:1 Shelf Life:12 MONTHS
Wheat groats is made in accordance with GSTU 46.004-99. Origin: Ukraine Production capacity of flour groats plant from 5 to 20 tons per day, depending on the type of flour or groats. Moisture: max 15.0%
Moisture, max - 15.0% Ash (dry basis), max - 0.55% Whiteness (some mills are allowed to use this parameter instead ash) min - 54.0 u. Gluten (wet), min - 28%. Packing - B/Ss (50 kg).
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%
Moisture (%),Max 14, 5 % Ash content,Max 0, 65% Falling no,320 Protein, 11-12% Wet gluten , 26-30% 50 or 25 kg p/p bag
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
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
