Wheat flour is the most important ingredient in home baking and is the basic ingredient for almost every commercially baked product and pasta. Of the grains available for the production of flour, wheat is unique.
It is the only cereal grain with sufficient gluten content to make a loaf of bread without being mixed with another grain. Wheat is also the most widely distributed cereal grain. It is grown all over the world. In most instances, a reference to ‘flour” is a reference to wheat flour. Wheat is the only cereal grain that contains gluten in sufficient amount to make yeast breads. Some wheats contain more gluten than others.
Flour milled from each class of wheat is used for specific products. The end products are determined by the characteristics of the wheat. Milling wheat into flour reduces the protein content by about 1 percent but does not affect other nutrients in significant levels. 7-bis applies to stone grinding, commercial milling by steel rollers, or home grinding. Whole wheat flour provides basically the same nutrients as the whole wheat kernel itself.
DESCRIPTION: Off white powder component.
Function : It improves gluten structure, network and stability. [x.2-x.3]
It improves softness, fine texture and shine of finished product. [80-90%]
It improves baking volume, pore structure, elasticity and extensibility of dough. [8.5-9.2]
It improves water absorbing capacity of flour thereby resulting in extra yield.
It neutralizes bad effects of pesticides and insecticides.
It improves stretchability on Amylopectine, slowing down crystallization of amylase.
USED AT THE TIME OF: Maymill Flour Improver passes through the micro-feeder machines and then its output is mixed in flour.
DOSAGE: 10-20 gm/90 kg flour [0.01-0.02% of total weight]
INGREDIENTS: Ascorbic acid, INS-300, malt extract, enzymes, glucose oxidase, calcium propionate, permitted fillers (starch).
STORAGE AND SHELF LIFE: Keep in cool and dry conditions for about 12 months.
Brand Name : Maymill
Chakki fresh atta Process with dehati atta .
Traditional flat breads made of whole meal floor.
More than 12 year of manufacturing wheat floor and offer good quiliy of wheat floor .
Wheat Flour Product specification
Protein : 11% Min.
moisture : 14% max.
Gluten (Wet): 30% min.
Gluten (dry) : 8% min.
Ash-0.65% max based on the variety like atta, maida, feed.
Residue on sieve(150microns)-0.15% Max.
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