Tempura Flour Suppliers and Manufacturers

Product obtained from the defatted flour of active soybean,without additional ingredients.It sexcellent functional properties guarantee an improvement in the quality of the final product. Suitable for use in various products such as breads,cakes,snacks and others.The concentration of application must be in accordance with the specific legislation of each product.

Whiteness: 90% min. Ash: 0.5% max. Fat: 0.2% max. SO2: none. pH: 5-7. Moisture: 13% max. Crude fiber: 0.05% max. Starch content: 85% min. Viscosity: 600BU min. Packaging: 25/50kgs PP/PE/Kraft bag, as buyer's request. Price: please contact for updated price. Payment & delivery: L/C at sight or T/T 30% in advance. Lead time: 2 weeks/ 1*20'FCL.

Semolina is a type of coarse flour thats made from durum wheat not from the other popular wheat type known simply as common wheat When durum wheat is milled its most nourishing parts are ground into semolina Durum wheat grains are golden in color so the milled semolina is a paleyellow flour

Physico-Chemical Parameters Moisture % 8.24 Carbohydrate % 73.43 Protein % 9.69 Ash % 2.08 Fibre % 3.10 Lipids % 3.46 Energy Value KJ/100g 1518.546 Reducing Sugars mg/kg 8.349 Non Reducing Sugars Mg/kg 65.081 Calcium, Ca (ppm) 13 Copper,Cu (ppm) 3.36 Iron,Fe (ppm) 16.5 Magnesium,Mg (ppm) 189 Mangenese,Mn (ppm) 36.3 Phosphorus, P (ppm) 2.08 Potassium,K (ppm) 1.67 Selenium, Se (ppm) 9.02 Sodium,Na (ppm) 11.31 Zinc,Zn (ppm) 16.01

Cowpea Flour Quality: Food Grade

Is a flour made from rice by immersion and grinding method. Rice starch is the main ingredient of many familiar foods in Asian countries, many traditional cakes of Asian countries are mainly rice starch. In Vietnam, rice starch is used very popular from the South to the North in dishes such as spring rollsan ca, banh canh,, banh beo, beef pea, green beke, rice vermicelli, duckweed, pancake, cakes, cakes, high floor noodles, cake question, cake beating. Our quality specifications are as below: 1. Product Specs: - Name product: Rice flour - Color: Natural - Shape: Flour - Ingredient: 100% rice - Moisture: 14% max - PH: Approx. 6.5 - Ash (Dry weight): Max. 0.30 % - Fat (By mass): Max. 0.20 % - Crude fiber (By mass): Max. 0.05 % - Viscosity: 700BU min 2. Packing 25kgs or 50kgs / Bag 3. Payment: - L/C 100% at sight - T/T (50/50)

Quality: Food grade Ash Min: 0.52%, 0.65%, 0.85% Packing : Poly Bags p/25/50kg Season : All year round Origin : Argentina Annual production volume : 50000ton Container capacity : 24ton

Quality: Food grade Moisture Max : 14.5% Packing : Poly Bags p/25kg Season : All year round Origin : Argentina Annual production volume : 12000ton Container capacity : 24ton

Fishmeal is a product obtained from the processing of fish, generally small and less valuable species of fish.

Tropiaca Flour

Product Origin : Thailand Packing : 400g., 2500g. Private Label (OEM) is appreciated

Moong dal flour is a flour made from ground, dried split mung beans commonly used in Indian cuisine for snacks and desserts

Fine Semolina Premium Quality Nutrition Nutrition Typical Values per 100g Energy 142kJ/335kcal Fat 1.5g of which saturates 0.3g Carbohydrate 68g of which sugars 1g Fibre 3.5g Protein 13g Salt

Name: Wheat Flour Moisture:12% to 13% (Max) Protein: 12% ( on dry basis ) Min Foreign Matter: 1.5% Test Weight: 70 KG/HL Other Food Grains: 2% (Max) Damaged & Weevil ed grains: 2% (Max) Shriveled & Broken: 3% (Max) Backer Head: 1% Protein: 12% to 14% Gluten (Wet Basis): 22 to 26% Style: Dried

Gluten free atta is a principal product of processing corn, one of nature major renewable resources. It is also a key material for the manufacture of corn based biochemical products ranging from corn sweeter to amino acids. Features It has a low ash and protein content It has Uniform Viscosity It can be transformed into a very smooth paste within an hour It has Thickening and moisture retention property It has binding capacity Application Baked food Confectionaries and Chocolates wheat, maize and products wheat, ashirvad food starch

Besan/Chickpea lentil flour

Flour Type 650 Protein 10,5 % min. Gluten 26 % min. Moisture 14,5 % max. Ash 0,65 % max. Gluten Index 80 % min. Sedimentation 35 (ml) min. Delay Sedimentation 40 (ml) min. Falling Number 300-350 sn. Energy 110 (cm2) min. Package PP/KRAFT/PP+KRAFT Net weight 22,5-25-50 KG With the high level of water absorption rate, allows to produce more products The pinholes on composition of pastry seem coordinated and small Pastry's composition is more elastic Pastry is more strong Pastry get in shape more easily Bread does not get stale for a long time. Wheat Flour Type 550 Protein 11 % min. Gluten 29 % min. Moisture 14 % max. Ash 0,55 % max. Gluten Index 80 % min. Sedimentation 35 (ml) min. Delay Sedimentation 45 (ml) min. Falling Number 300-400 (sec.) Energy 110 (cm2) min. Package PP/KRAFT/PP+KRAFT Net weight 25-50 KG With the high level of water absorption rate, allows to produce more products The pinholes on composition of pastry seem coordinated and small Crust seem dazzled and nice shaped The volume of bread looks bigger Pastry's composition is more elastic Knife cut is excellent. Cake and Pastry Flour Protein 9 % min. Gluten 22 % min. Moisture 14 % max. Ash 0,65 % max. Package PP/KRAFT/PP+KRAFT Net weight 25-50 KG Gives best color to product Pastry and Cake does not get stale for a long time Pastry and Cake get in shape more easily The volume of product looks bigger The end product looks strong and nice shaped

Bag 50 kg 1000 kg , It is a soft and powdery flour made from corn kernels. It is often used in baking and cooking

Bag 50 kg 1000 kg , a powder made from the grinding of wheat used for human consumption