Type 850 flour for bread Humidity Percentage: 14% max Protein Percentage: 10.5% min. Percentage of Gluten: 29% min. Sedimentation (Swelling) (ml) : 30 min. Water absorption ( ABS) : 58% min. Stability of dough Degree of softening : 60 BU min. Energy[cm2] : 70 Taste and smell: In particular taste and smell Color and appearance : In inherent color and appearance Packaging: 25 and 50 kg. polypropylene bags.
Humidity Percentage: 14% max. Protein Percentage: 10.5% min. Percentage of Gluten: 31% min. Sedimentation (Swelling) (ml) : 32 min. Water absorption ( ABS) : 60% min. Stability of dough : Degree of softening : 60 BU min. Energy[cm2] : 80 Taste and smell: In particular taste and smell Color and appearance : In inherent color and appearance. Packaging: 25 and 50 kg. polypropylene bags
Australian Origin Wheat flour for foodstuff
Soya flour Cotains preservative free and colour free made from whole soya beans duly processed and milled in hygienic condition. Each packet contain 400 gms of soay flour in poly pack packed in paper box.
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Hello, I am a supplier of Russian grains, especially Russian flour, I can deliver to any country 5 days ago, 500 tons of flour to Hamria port, Dubai is ready in 50 kilo bags
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Red lentil split is a type of lentil that has been hulled and split in half. It is a popular pulse in many cultures around the world, and India is a major exporter of this commodity. Red lentil split is known for its high quality, purity, and rich red colour. It is also a good source of protein, fibre, iron and other essential nutrients. It is also known as masoor dal. Red lentil split is a small, round bean with a deep red colour. They have a smooth, shiny skin. They have a soft, mushy texture when cooked. They have a mild, earthy flavour. One cup of cooked red lentil split contains approximately: 15 grams of protein 15 grams of fibre 7 milligrams of iron 422 milligrams of potassium 100 milligrams of magnesium