In bags 50/20/10 kg
moisture 14.8 max
Gluten 28 min
ASH 55 max
Protein 11 min
Whitness 58 min
The main advantage of our products is naturalness, biological value, quality and safety. Manufacturing experience, modern technologies, the use of raw materials cultivated on the healthy organic lands allowed to create a Wheat Flour, which preserves all the nutrients. Offered high quality product satisfies all ISO requirements. Non-GMO, 100% free from any coloring materials, flavors, and anti-foaming agents. Premium wheat flour has a bright white color. It is used for bread baking (croissants, baguettes, brioche) and confectionery (pies, cakes, cookies) of high quality, used for a flaky, short pastry, yeast dough, noodles. Corresponds to EU specifications: Type 55 France, Type 550 Germany. We are also able to produce various Wheat Flour types according to customer specification.
Quality specification Gluten: 26 Protein: min 11.5 Whiteness: 55-58 Moisture: 14.4 P/L: 1.4 W: 310 Ash: 0.52-0.55 GMO free Packing 1 - 50 kg *price for 50kg packaging Conditions: 30-50 % advance payment Delivery time: 5-14 days
WHEAT FLOUR Quality specification Gluten: 26 Protein: min 11.5 Whiteness: 60-62 Moisture: 14.4 P/L: 14 W: 310 Ash: 0.42-0.45 GMO free Packing 1-50 kg *price for 50kg packaging Conditions: 40-50 % advance payment Delivery time: 5-14 days
The premium (top, highest, high quality) flour is wheat flour, which consists of particles of endosperm, finely ground (0.1-0.2 mm), with predominantly endosperm of the inner layers. You can distinguish it in the following way: if you rub several fingers, you will not feel any grains. Wheat flour of the highest grade has a white color with a slightly creamy hue. It contains a fairly low percentage of gluten. There is the best category of premium flour, which is called "extra". Most of all wheat flour of the highest grade is suitable for baking muffins and is highly not recommended for baking bread for every day, since it does not contain useful macro and microelements. Wheat flour of the highest grade has good baking properties, products from such flour are well raised and have a crumb with fine developed porosity. It is recommended to use such flour for the preparation of yeast, puff and short pastry, as well as for addition to sauces and flour refills. We manufacture and constantly sell the next product: Product: Wheat flour premium (top, highest, high quality) grade/class. Origin: Ukraine. Packing: Paper bags of 1kg/2kg/3kg/5kg (net) and also polypropylene bags 25kg/50kg (net). Private label is possible. Minimum order quantity: 1 20-ft container (23.5 tons net). Payment terms: T/T for smaller orders and L/C for large order. Delivery terms (according to Incoterms 2010): - FCA Ukraine; - DAF Ukrainian border (by rail in covered wagons of 68 tons net); - FOB port Odessa, Ukraine (in 20 ft sea containers); - CFR/CIF any destination city (by trucks). - CFR/CIF any sea port of destination. Inspection: All shipments are to be inspected (SGS), and tested before shipping by a world recognized authority as advised by the buyer. A buyer pays inspection (SGS). We are interested in new customers and long-term cooperation.
Flour release, under the order, With individual quality indicators Is possible. Deliveries are carried out by Parties under the schedule Provided by the contract. Delivery conditions - fob, cfr, cif Loading of the container - 22 - 27 tons. Possibilities on shipment - 1500 - 2000 tons of flour per month. Payment conditions - 100 % an Advance payment bank Remittance, letter of credit. Looking forward to hearing from You Aleksandr ivanov Pp bags 50 kg, 25 kg, paper bags 20 kg
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 powder made from grinding wheat, making is usable for human consumption. There are different types of wheat flour, distinguished by the amount of gluten they contain, their color, the parts of the grain used, and the type of wheat. Wheat flour is an essential ingredient in bread, cakes, cookies, and most baked goods. We are ready to offer you premium wheat flour in 50, 25 kg p/p white bags or 5, 2,1 kraft paper bags with your logo Wheat flour high grade premium quality , type 550
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 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.
