Specification of flour :
Moisture : 10-11% Max
Wet Gluten : 30% Max
Dry Gluten : 10 % Max
Protein : 11-12% Max
Ash : 1.50% Max
Specification : Brown flour with fiber
Use for : Used for chapati
Moisture : 13-13.5% Max
Wet Gluten : 34-35% Max
Dry Gluten : 11-12%Max
Protein : 12.50% Min
Ash : 0.75% Max
Specification : White and soft flour
Use for : All Kinds of snack food
Product Name: Sanabil Bakers Maida
Moisture : 13-14% Max
Wet Gluten : 32-33% Max
Dry Gluten : 10-11% Max
Protein : 12.5% Min
Ash : 0.50-0.60% Max
Use for : Used for all kinds of baked goods
Specification : White soft flour with some fine brand added
Made from dried fresh Cassava untill remaining maximum water content of 13 � 15%.
Filtering has to be done minimum twice to obtain completely smooth flour.
The quality level of Cassava Flour :
Quality Level Description
Grade�A Best Cassava Flour, White, Smooth, Food
Grade, can be used for Wheat Flour (raw
material of instant noodles, pastries etc.
Grade�B Same specification Con with KW�1, Food Grade
slightly darker color.
Grade�C Intended for animal feed material, wood glue,
paperboard etc.
We offer export deliveries of wheat flour top grade produced by our company.
Our production facilities located in ukraine (1200-1500 mt/ month).
We make 50/25/10 pp bag and even 1/2/5 kg kraft packing.
Loading in 20 fcl - 24mt (in 50 kg pp bags).
Additional inspections, certificates, vitaminization and fortification are available for buyers request.
Wheat flour top grade - ash : 0.55% - protein : min 10-12.5% - moisture : 13.5 �?? 14.5% - whiteness : 58 - 60% - color : white - wet gluten : 24-25 %
Wheat flour plant near odessa sea port. Trade mark "melkom".
We are producers from 1995.
Have opportunity to sell wheat flour with characteristics below. Also ready to make fortification of the flour and to make special offer for you. Our capacity is 1500 ton per month.
Quality:
Moisture 14, 7 % max,
Wet gluten 24% min,
Ash 0.55% max,
Whiteness 55-60 min
Falling number 250 min
Color white or white with creamy tints
Smell without other flavors, not sour, not bitter.
Swiss Bake French style flours are traditionally milled by artisan millers and the entire flour range is produced from imported French grown wheat or with a blend of locally grown equivalent wheat varieties.
This dark medium granulation flour is milled from imported German rye grains and grits. It is slightly dark and milled closer to bran than the endosperm. It gives a dense and dark texture with full rye flavour (slightly sour). This flour can be used in combination with refined wheat flour to make varieties of rye sandwich breads and other artisan rye breads.
Swiss Bake French style flours are traditionally milled by artisan millers and the entire flour range is produced from imported French grown wheat or with a blend of locally grown equivalent wheat varieties.
Swiss Bake French style flours are traditionally milled by artisan millers and the entire flour range is produced from imported French grown wheat or with a blend of locally grown equivalent wheat varieties.
Swiss Bake French style flours are traditionally milled by artisan millers and the entire flour range is produced from imported French grown wheat or with a blend of locally grown equivalent wheat varieties.
These quality flours from us are a result of our dedication and passion for well-crafted flour. Each year we produce only a limited quantity of each refined flour on order estimates from our most demanding chefs and bakers.
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.
