Price : INR 24.00 / KilogramGet
Product Details
Cultivation Type : Natural
Shelf Life : 1 Year
Color : Creamy
Feature : Gluten Free
Form : Powder
Packaging Type : Gunny Bag
Uses : Bakery Products
Preferred Buyer From
Location : All Countries Except India
Whole wheat flour is milled from red wheat berries, sometimes called â??hard red wheat.â?? The dark, reddish color bran layer of kernels gives whole wheat flour the rich color, hearty taste, and coarse texture most of us associate with whole grains.
WHOLE WHEAT FLOUR WHOLESALE
Whole Wheat Flour Wholesale Supplier. The wheat flour is produced from Turkey soft white milling wheat.
Grade Extra wheat flour has bright white color. It is used for bread baking ( croissants, baguettes, brioche, coquettes) and confectionery (pies, cakes, cookies) of high quality, used for a flaky, short pastry and yeast dough, noodles. Approximately corresponds to EU specifications: Type 55 (France), Type 550 (Germany), Type 550 (Poland).
Grade First Whole Wheat Flour Wholesale flour has protein content 11%, making it excellent for bread and cake baking, cookies, noodles, and pancakes. Approximately corresponds to EU specifications: Type 65 (France), Type 812 (Germany), Type 750 (Poland).
The grades are as defined in state standard DSTU 46.004-99. We are also able to produce various wheat flour types and can produce them according to customer specification.
We are supplier and exporter of Wheat Flour and Wheat
Quality: Food grade
SPECIFICATION:
Moisture, %: 14.45
Wet Gluten, %: 28.5
Ash, %: �?�¢?�?�¤ 0.55
Protein, %: 11.05
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 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.