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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

All Purpose Wheat Flour (Type 650)
1.Gluten: %26,0 - %28,0
2.Protein: %11,5 - %12,5
3.Ash: %0,60 - %0,65
4.Moistre: %13,5 - %14,0

Wheat flour for bread, pastries, pizza, and similar products.

Packing
in pp bags of 25 and 50 kgs

Made in Sri lanka

Premium Wheat flour

Gluten (db) :min %28
Ash (db) :max %0, 6
Protein (nx5.7) :min %11.5
Mositure :max %14

Aqua Feed flour - wheat flour for feeding fish and shrimp.
Physical and Chemical Specifications
Moisture – max 14.5 %
Ash – max 1.0 %
Protein – min 12.50 %
Gluten – min 28 %

Packing type : 50 kg

We produce All kind of wheat flour, also produce for animal consumption.

Bread flour

10-25 or 50 kg new PP bags.

Wheat flour


Packing with 25kg pp bags, 50 kg pp bags, boxes

All kinds wheat flours from aestivum origin semi-hard wheat

1-5-10-25-50 kg kraft or pp bags

Organic flour

It is certificated by skal internationel.
The quality and hygene of our products are under the quarentee of
Iso 9001:2000&haccp and tse.Our organic products are as follows an
The product developing activities are in progress
Organic whole wheat flour
Organic type-550 wheat flour
Organic type-650 wheat flour
Organic type-850 wheat flour
Organic wheat flour for pastry
Organic bran
Organic whole rye flour
Organic rye flour
Organic whole oat flour
Organic oat flour
Organic maize flour
Organic barley flour


It has been manufacturing the capacity of 180 ton per day at the new and modern facility

Organic flour

The flour has been manufacturing
With the capacity of 180 ton per day
The quality and hygene of our products are under the quarentee of
Iso 9001:2000&haccp and tse.Our organic products are as follows an
The product developing activities are in progress


Packed by 25 kg or 50 kg jug bag. We can pack accordance with your requests

Humidity percentage: 14% max
Protein percentage: 10.5% min.
Percentage of gluten: 30% min.
Sedimentation (swelling) (ml) : 32 min
Water absorption ( abs) :. 59% min.
Stability of dough :
Degree of softening : 60 bu min.
Energy[cm2] : 75
Taste and smell: in particular taste and smell
Color and appearance : in inherent color and appearance


Packaging: 25 and 50 kg. Polypropylene bags.

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.

Humidity Percentage: 14% max.
Protein Percentage: 10.5% min.
Percentage of Gluten: 31% min.
Sedimentation (Swelling) (ml) : 32 min.
Water absorption ( ABS) : 60% min.
Stability of dough :
Degree of softening : 60 BU min.
Energy[cm2] : 80
Taste and smell: In particular taste and smell
Color and appearance : In inherent color and appearance.

Packaging: 25 and 50 kg. polypropylene bags

Bread Flour

Pizza Flour

Biscuit Flour

Noodle Flour

Ingredient Durum Wheat Semolina
Cooking Time 7-9
Store Conditions Store in a dry and cool place
Shelf Life 2 years
Weight in Grams 400 Gram
Internal Package Barcode 8697480060017
Numbers of Packets in Box 12 Pieces