Moisture: 14,5 max Protein: 11,50- 13,00 min Ash: 0,55 max Gluten: 29 min Bag Type; 50 KG-25 KG Estimated arrive time; 25-30 Days Notify** We can use your company's logo and name on the sacks
Economical high protein, white wheat flour milled using selected blend of local Indian wheat varities. It can be used for making varities of baked goods like white sandwich bread, buns, rolls and puffs etc.
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.
Grade: A Gluten: 28% Max. Ash: 0,2% Whiteness: 58 Max. Moisture: 14% Shelf life: 12 months Type: All-purpose flour Falling number: 310 Color: white/light creamy Place of Origin: Altaic kray, Russian Federation 25 kg PP bags or 50 kg PP bags
Product Description: Wheat Flour 12,5 % Protein Product Origin : Italy Key Specifications/special Features : For Pizza,for Cake,for Bread Minimum Order Size And Packgaing Details : 870 Bags In Doublepaper
Wheat is the dominant grain of world commerce. We are exporting best quality wheat flour made from superior quality of wheat to our valuable clients spread all over India and all across globe. Wheat Flour which is produced by us is processed from technologically advanced machinery maintaining high standards. Keshavam International produce Wheat Flour without added any chemicals which is also refined and of high quality Rich in Gluten Superior Taste Unadulterated We produce all purpose wheat flour such as bread, pastry & Cake, Biscuit and etc. Keshavam International Commit to their clients for unbeatable quality and service. Keshavam Internatioanal is mainly exporting & Supplying Milling Wheat which is unbeatable quality. Specifications of Wheat Flour Moisture 13% - 14% Total ASH 0.50% - 0.56% Water Absorption 58% - 60% Dry Gluten11% - 12% Wet Gluten 30% - 35% Protein 11% - 12% Carbohydrates 75 92 Grams Alcoholic Acidity 0.062% - 0.068% Max Acid Insoluble ASH 0.018% - 0.050% Max
All Purpose Flour is milled from sound, scientifically cleaned and specifically selected spring and winter wheat to produce a premium quality patent flour. All Purpose Flour is great as a base in cakes, puddings, muffins, and as a thickener. The taste and texture are phenomenal.Honeyville All Purpose Unbleached Flour is an ideal product for your baking needs. Shelf-Life: All Purpose Unbleached Flour will store for 1 year in a sealed 50 pound bag under ideal storage conditions (cool, dry place). Uses: All Purpose Unbleached Flour is used in breads and general baking purposes, where a high quality, all purpose type flour product is required. Typical Analysis Moisture 13% - 14.3% Protein 10.4% - 11.4% Ash 0.49% - 0.55% Packaging: All Purpose Unbleached Flour in bulk is available in a export standard packing
Garlic bread (also called garlic toast) consists of bread (usually a baguette or sour dough like a ciabatta), topped with garlic and olive oil or butter and may include additional herbs, such as oregano or chives. It is then either grilled or broiled until toasted or baked in a conventional or bread oven. INGREDIENTS Refined Wheat Flour, Water, Sugar, Yeast, Edible Vegetable Oil (Palm and Cotton Seed Oil), Edible Common Salt, Garlic 1%, Permitted Class II Preservative (E282), Permitted Emulsifiers (481), Dough Improvres (E1100), Antioxidant (300).
Quality: Partially defatted milled chia Purity: 99.98% Packing : Paper Bags p/10/25kg Season : All year round Origin : Paraguay Annual production volume : 1000ton Container capacity : 19ton
Premium White Bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed from the whole wheat berry as part of the flour grinding or milling process, producing a light-colored flour. INGREDIENTS Wheat Flour (Maida), Sugar, Wheat Protein, Yeast, Salt, Refined Palm Oil, Soya Flour, Class II Preservative (E282), Emulsifier [E481(i) 471(i)], Acidity Regulator (E260), Antioxidant (E300) and Improvers [1100(i) 1104(i)]. We offer Premium White Bread in 150gm, 300gm, 600gm, 700gm, 1kg and 2kg.
Gluten-free bread mix (1 kg), salt (20 g) and Maya (30+20) mix thoroughly.please add Fat (12 grams) and warm water (1 liter). ix the mixture with a wooden spoon or fork until you get a paste Gluten free bread mix flour sprinkled on the inside and spread the dough on greased tray. Cover the tray with a damp cloth,wait till its Volume gets two times more. bake for 50 minutes in preheated oven at 200°C. During baking in the oven , definitely do not open. After it has cooled a bit, flip over onto a serving platter.Optionally, you can make small breads, quiches,. Gluten-free wheat flour (80%), potato flour and chickpea flour -Weighing of raw materials Elimination of raw materials -Mixing in the mixer Packaging -Sales