GOST 26574-2017
Kind of Flour: bakery wheat flour. Grade: highest
Color: cream white
Taste: wheat flour proper
Smell: wheat flour proper
Moisture (humidity): 14%
Ash content: 0,54%
Whiteness: 56 units
Fall number: 340 s
Sieve Residue: 43 ---- 5,0%
Sieve passage: 315 - 95%
Starch: 72%
Raw gluten at least: 28%
Quality: Gluten strain index: 70 units.
The size of individual particles does not exceed: 0.3 mm.
The mass of individual particles does not exceed: 0.4 mg.
Supplier From
Dnipropetrovsk,
Dnipropetrovsk,
Ukraine
Premium grade and 1st grade wheat flour. Pure white. Perfect for baking industry. Please visit our web-site for technical specification and more information or send us an inquiry by e-mail
We are supplier and exporter of Wheat Flour and Wheat
Quality Food grade
SPECIFICATION
Moisture 1445
Wet Gluten 285
Ash 055
Protein 1105
Whiteness 54
Falling Number 250
Sifting Specification 5 tissue 43
Shelf Life 12 Months
Packing Poly Bags of 50Kg 25Kg
Origin India Russia Dubai Ukraine Argentina Bulgaria
Wheat flour is a powder made from various types of wheat such as white wheat which contains high enough gluten and soft or weak wheat if the gluten content is low Hard flour or wheat flour contains high gluten
Wheat flour 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 flour is an essential ingredient in bread, cakes, cookies, and most baked goods.
We are ready to offer you premium wheat flour in 50, 25 kg p/p white bags or 5, 2,1 kraft paper bags with your logo Wheat flour high grade premium quality , type 550
SMF EAST TRADE SRL is active on the cereal market in Romania and beyond, collaborating with various partners. We can provide you with wheat flour, of Ukrainian origin. For more details, please contact us. https://smf-east-trade.com/en
The protein content of wheat flour is a crucial factor in determining its suitability for different recipes. Higher protein content results in more gluten development, which is desirable for bread but less so for tender cakes.
100% wheat flour, coarse grain, high quality, restaurant-grade, suitable for making roti chapati, whole wheat bread, tortilla sheets, and whole wheat buns. and many more
1-to-1 Substitute for All-Purpose Flour
4 g Net Carbs*
17 g Protein Per Serving
Kosher Dairy
Sourced Non-GMO
Perfect for Bread, Muffins, Pizza, and as a Dredging Flour
Certified B Corporation
*8 g Total Carbs - 4 g Dietary Fiber = 4 g Net Carbs.
65735 Bakery Wheat Flour Suppliers
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