Specification of Wheat Flour
Grade Ist
Protein 11% Min.
Moisture 14% Max.
Gluten (Wet) 28% Min.
Gluten (dry) 9% Min.
Ash 0.65% Max
Residue on Sieve (150 Microns) 0.15% Max.
Packing (Machine stitched) 50 Kg. PP Bags
Specification wheat floUR-1
Extraction: 72% max
Protein: 13% min
Moisture: 14,5% max
Ash Content: 0,6 % max
Wet Gluten: 28% min
Acidity: 0,04 % max
Falling Number: 275/ secm
in.
Wheat flour-2
Extraction : 72% max
Protein : 12% min
Moisture : 14,5% max
Ash Content : 0,6 % max
Wet Gluten : 27% min
Acidity : 0,04 % max
Falling Number: 275/ secmin.
WHEAT FLOUR-3
Extraction : 72% max
Protein : 11% min
Moisture : 14,5% max
Ash Content : 0,6 % max
Wet Gluten : 26% min
Acidity : 0,04 % max
Falling Number : 275/ sec min.
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
We are exporter of agro products from india. We majorly deals in wheat, wheat flour, soya bean, maize, cotton, cotton seeds, cotton seed cake, cotton seed oil.
Whole-wheat flour is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with other lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients to the white flours (especially fiber, protein, and vitamins), texture, and body that are lost in milling and other processing to the finished baked goods or other food.
Maida is a finely milled and refined and bleached (either naturally due to atmospheric oxygen or using other chemical bleaches) wheat flour, closely resembling cake flour, and used extensively in making Pakistani/Indian fast food, Indian bakery products such as pastries and bread, varieties of sweets and sometimes in making traditional Afghani/Pakistani/Indian breads such as paratha and naan and bread.
Multigrain atta is the perfect mixture of those essential grains which is otherwise not possible for us to increase in our daily diet. It fulfills family daily requirements.
Ground or milled wheat-flour processed without added chemicals from Indian Non-GMO wheat strains, grown in plush & fertile soil of Madhya Pradesh
All-Purpose Flour: Unbleached finely ground endosperm of the wheat kernel separated from bran and germ during the milling process, which could be used to make a complete range of bakery products yeast breads, cakes, cookies and pastries.
Bread Flour: Unbleached high gluten - low bran flour milled from hard wheat; suitable for preparation of breads and doughnuts.
Cake & Pastry Flour: Unbleached low gluten - low bran flour milled from soft wheat; suitable for tender and moist cakes & pastries.
Biscuit Flour: Unbleached low gluten - high bran flour milled from soft wheat; suitable for biscuits & cookies batter.
Whole Wheat Flour: Coarse-textured flour containing the bran, germ and endosperm. Whole wheat flour is rich in B-vitamins, vitamin E and protein, and contains more trace minerals and dietary fiber than white flour.
