1. Bakery Ingredient
a. Protein (Nx5.7 db) : 13,9%
Moisture : 14%
Packaging : Paper Bag 25 Kg
Use : Premium high protein Flour for bread product
Suitable for : Sweat buns, brioche, bread loaves and other bakery
product which require premium high protein flour
b. Protein (Nx5.7 db) : 12%
Moisture : 14%
Packaging : Paper bag 25 Kg
Use : Premium medium protein flour for all purpose
Suitable for : Sponge cake, quick bread, muffin, cookies and pastries
which require medium protein flour
c. Protein (Nx5.7 db) : 12,8%
Moisture : 14%
Packaging : Paper bag 25 Kg
Use : Premium high protein flour for bread product
Suitable for : Toast bread, danish pastry, pizza dough, baguette and
other bakery product which require high protein flour
2. Food ingredients
â?¢ High Protein
a. Protein (Nx5.7 db) : 13,9%
Moisture : 14%
Packaging : PP bag 25 Kg
Use : High protein flour for bread product
Suitable for : Sweat buns and toas bread
b. Protein (Nx5.7 db) : 12,5%
Moisture : 14%
Packaging : PP bag 25 Kg
Use : High protein flour for Nooodle product
Suitable for : Egg noodle, instant noodles and other wheat base noodle
Medium Protein
a. Protein (Nx5.7 db) : 11%
Moisture :14%
Packaging : PP bag 25 Kg
Use : Medium protein flour for bread product
Suitable for : Economic Sweat buns, doughnuts and toas bread
b. Protein (Nx5.7 db) : 12%
Moisture : 14%
Packaging : PP bag 25 Kg
Use : Medium protein flour for noodle products
Suitable for : Egg noodle, instant noodles and other wheat base noodle
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
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.
MOQ : 1 Ton Business Type : Manufacturer, Exporter, Supplier, Trader, Importer Country of Origin : India Cultivation Type ; Organic Color : White Preferred Buyer From Location : Worldwide Product Details Feature ; Good For Health, No Artificial Flavour Packaging Type ; Gunny Bag, Jute Bag, Plastic Bag Packaging Size : 10-20kg