1. Wheat flour first grade (origin Ukraine) - not contain GMOs
Protein as is 11,5-12,5% min (EN ISO 20483:2006)
Moisture 14,3% max (EN ISO 712:2009)
Ash: 0.71 % max (ISO 2171:1993)
Wet Gluten 27 - 28% min (ISO 21415-2:2006)
25 - 26% (GSTU 46.004-99)
White 48u.e. min. (GSTU 46.004-99)
Falling number – not less than 280s min
Water absorption, not less than 58cm3
All other specs as per GSTU 46.004-99.
1. Wheat flour premium grade (origin Ukraine) - not contain GMOs
Protein as is 11,5- 12,5% min (EN ISO 20483:2006)
Moisture 14-14,5% max (EN ISO 712:2009)
Ash: 0.52-0.55 % max (ISO 2171:1993)
Wet Gluten 26 - 27% min (ISO 21415-2:2006)
24 - 25% (GSTU 46.004-99)
White 58-60 u.e. min. (GSTU 46.004-99)
Falling number – not less than 260s min
Water absorption, not less than 57cm3
All other specs as per GSTU 46.004-99.
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
Bag 50 kg 1000 kg , a powder made from the grinding of wheat used for human consumption
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
loose wheat floor from india
Wheat Flour
Color: White. Moisture: 13% max. Protein: Grade I (8%), Grade II (8-10%), Grade III (11-12%). Ash: 1% max. Gluten on wet basis: 26% - 28%. Gluten on dry basis: 10% - 12.5%.
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.
Our company Can supply Wheat Flour from Europe up 100,000 tons , so only we work with the end buyers and serious orders Brokers Are Not Welcome to send US a request
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
Specification Of Fine Wheat Flour Energy Value : 353.05 Kcal Moisture : 13% Max Carbohydrates : 73.87% Fat : 1.25% Ash Content : 0.60% Max Wet Gluten : 27% Min Protein : 12% Max Vitamin A : 208.15 Iu Iron : 2.26 Mg
