We give you the best quality wheat flour with competitive price and lab report. Also, we have our own specification or we are also giving you as per your specification.
Specification-
-- Moisture content: Below 14%
--Wet gluten:27 Minimum
--Protein: 10.5%
--Ash:0.55% Maximum
--Carbohydrates: 76g/100g
--Fat: 0.8g
--Cholesterol- 0.00mg
--Calories: 347kcl
--No Benzoyl Peroxide
--Shelf life: One year after manufacturing
--Packing: 25/50kg (Loose)
Colour -
Creamish White
Minimum Quantity -
20MT/22Tone
Moisture -
Below 14% or as per your specification
Payment Terms -
30% Advance and 70% after dispatch.
Incoterms -
FOB/CIF
Shelf Life-
06 Month
NOTE- Sample is available, Transportation charges pay by buyer.
High quality flour ground from selected wheats. Wide variations in the types of wheat used in this flour are not allowed.
Used as an ingredient in artisan formulations.
This product must be 100% food grade, in accordance with good manufacturing practices and food safety. Comply with the
standards established by the Official Mexican STANDARD NOM-247-SSA1-2008.
Color - Glossy creamy white, with limited amount of freckles.
The product must be free of rancidity, bitterness, mold and other foreign flavors and odors.
The product must be free of all types of foreign materials according to GMP.
All-purpose flour, also known as refined flour or simply flour, is made from wheat grains after removing the brown covering. It is then milled, refined and bleached. Maida is used extensively for making fast foods, baked goods such as pastries, bread, several varieties of sweets, and traditional flatbreads. It may also be used as a thickening agent. It is white and powdery unlike whole wheat flour which is creamish and grainy.
Wheat flour is an essential ingredient in bread, cakes, cookies, and most baked goods. It is a powder made from grinding wheat, making is usable for human consumption. There are different types of wheat flour, distinguished by the amount of gluten they contain, their color, the parts of the grain used, and the type of wheat. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content.
Wheat Flour is a finely ground powder made from the grinding of wheat grains. It is a staple ingredient used globally in a variety of baked goods, including bread, cakes, and pastries. Wheat flour is rich in carbohydrates and contains essential nutrients such as fiber, vitamins, and minerals.
Depending on the type of wheat used, flour can vary in texture and protein content. Common varieties include all-purpose flour, whole wheat flour, and bread flour. It is widely used in both household cooking and industrial food production.
2. Rice Flour
A gluten-free flour made from finely milled rice, commonly used in Asian cuisine and gluten-free baking.
3 Rye Flour
A dense, nutrient-rich flour made from rye grains, often used in hearty bread like pumpernickel.
4 Maize Flour:
Ground from dried corn, it's a versatile ingredient used in tortillas, cornbread, and other dishes, known as corn flour in some regions.
5 Cereal Flour:
A generic term for flour made from various cereal grains, such as wheat, barley, or oats, used in baking and food processing.
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