DESCRIPTION

Wheat Flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called “soft” or “weak” if gluten content is low, and are called “hard” or “strong” if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a finer or crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain’s germ and bran, while whole grain or wholemeal flour is made from the entire grain, including the bran, endosperm, and germ. Germ flour is made from the endosperm and germ, excluding the bran. We are exporter Wheat Flour. Our wheat flour is made from premium grade Wheat that is carefully selected and processed using modern technology to ensure that no impurities are there. We pack freshly grinned Wheat Flour to ensure nutrients are kept intact. We strictly follow industry guidelines to make sure that our wheat flour is safe and hygienic for consumption.

Wheat flour Prime grade:

Colour – white
Smell: peculiar to wheat flour without mould, frowsy or other foreign smell
Taste: peculiar to wheat flour with specific subtle bitter flavour without musty or other foreign smell

Specification

Product Specification

Model Number	353.5 Kcal
Energy Value (Kcal/100gm)	353.5 Kcal
Moisture	15% Max
Ash Content	0.60% Max
Wet Gluten	24% Min
Vitamin A	208.15 IU
Iron	2.26 mg
Crop Year	Current Year
Origin	INDIA
Packing	25KG,50KG OR AS PER BUYER REQUIRED
Inspection	INDIA
Origin	GEOCHEM , QSS & SGS Or Any Other Agency As Per Buyer Required.
Falling Numbers	160 mm
Supply Capacity	1000 MT Per Month
Shelf Life	12 Month
Load Ability	24MT Per 1x20FT Container

Consumption

Nutritional Value:

Different types of flour contain different amounts of protein. It varies considerably amongst brands and the geographic location where the wheat is grown. Soft wheat flour, sold primarily in the South and cake flour are much better for biscuits and pie crusts. Hard wheat flours, sold primarily in the North and Midwest, are better for breads. There are as many as 30 types of protein in wheat flour, but only two of those are important for our purposes: gliaden and glutenin. When they come in contact with moisture (water, milk, etc.) and are stirred, they produce gluten which gives elasticity, strength and shape to baking recipes.