Product Name : Medium 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 Range db % 9-10.5 AACC 38-12.02
2.5 Protein Min % 9 AOAC 955.04
2.6 Alcoholic Acidity Max db % 0.1 Appendix E of IS 1009:1979
2.7 Sedimentation Value Min ml 22 ISO 5529:2007
2.8 Water Absorption Range % 57-60 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 cfu/25g Shall be absent FDA-BAM, Chapter 5
3.4 S.aureus Max cfu cfu/g 10000 FDA-BAM, Chapter 12
aib - As is basis; db - Dry basis; cfu - Colony forming units
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
Product Name : Low 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 % 0.5 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 Range db % 7.5-9 AACC 38-12.02
2.5 Protein Range % 8-9.5 AOAC 955.04
2.6 Alcoholic Acidity Max db % 0.1 Appendix E of IS 1009:1979
2.7 Sedimentation Value Max ml 23 ISO 5529:2007
2.8 Water Absorption Range % 55-58 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
All types of wheat flour as per the requirement / specification of the buyer , the prices may vary as per the product specification,
