Wheat Flour for All Purpose use:
PACKING:
1kg, 2kg, 5kg, 10kg, 25kg pp or kraft paper bags and 50kg pp bags. 22.5MT=1×20”FCL (25kg bags).
SHELF LIFE:
12 months.
SPECIFICATIONS:
| Parameter | Specifications |
|---|---|
| Physical and Chemical Characteristics | |
| Gluten | min. 27 |
| Protein | min. 10 |
| Ash | max. 0.55 |
| Moisture | min. 14 |
| Sedimentation | min. 30 |
| Stability of dough | min. 5 minutes |
| Energy | 80cm2 (Extensograph) |
| Degree of softening | max. 120 BU |
| Water absorption | min. 58% |
| Colour and appearance | In inherent colour and appearance |
| Taste and smell | In particular taste and smell |
APPLICATIONS:
The product is used for making all sorts of pies, sweets, pastries, cake, homemade bread and other food products manufactured of dough.
| Specification | Flour All Purpose | Flour (Bread Grade) | Flour (Biscuit Grade) | Whole Wheat Flour | ||||
| Moisture | 13.00% | Max. | 13.00% | Max. | 13.00% | Max. | 12.00% | Max. |
| Total Ash (Dry Basis) | 0.65% | Max. | 0.55% | Max. | 0.85% | Max. | 2.00% | Max. |
| Acid Insoluble Ash (Dry Basis) | 0.05% | Max. | 0.05% | Max. | 0.05% | Max. | 0.05% | Max. |
| Alcoholic Acidity | 0.12% | Max. | 0.12% | Max. | 0.12% | Max. | 0.12% | Max. |
| Protein (N×6.25) | 9.75-12% | 9.75-12% | 9.75-12% | 9.75-12% | ||||
| Wet Gluten | 27-29 | 28-30 | 28 | |||||
| Sedimentation Value | 21ml | Min. | 22ml | Min. | 20ml | Min. | ||
| Water Absorption | 55% | Min. | 55% | Min. | 55% | Min. | 70% | Min. |
| Granularity (Customizable) | +2% | 160µ | +2% | 160µ | +2% | 160µ | +35% | 150µ |
| Specification | Flour All Purpose | |
| Moisture | 13.00% | Max. |
| Total Ash (Dry Basis) | 0.65% | Max. |
| Acid Insoluble Ash (Dry Basis) | 0.05% | Max. |
| Alcoholic Acidity | 0.12% | Max. |
| Protein (N×6.25) | 9.75-12% | |
| Wet Gluten | 27-29 | |
| Sedimentation Value | 21ml | Min. |
| Water Absorption | 55% | Min. |
| Granularity (Customizable) | +2% | 160µ |
| Specification | Flour (Bread Grade) | |
| Moisture | 13.00% | Max. |
| Total Ash (Dry Basis) | 0.55% | Max. |
| Acid Insoluble Ash (Dry Basis) | 0.05% | Max. |
| Alcoholic Acidity | 0.12% | Max. |
| Protein (N×6.25) | 9.75-12% | |
| Wet Gluten | 28-30 | |
| Sedimentation Value | 22ml | Min. |
| Water Absorption | 55% | Min. |
| Granularity (Customizable) | +2% | 160µ |
| Specification | Flour (Biscuit Grade) | |
| Moisture | 13.00% | Max. |
| Total Ash (Dry Basis) | 0.85% | Max. |
| Acid Insoluble Ash (Dry Basis) | 0.05% | Max. |
| Alcoholic Acidity | 0.12% | Max. |
| Protein (N×6.25) | 9.75-12% | |
| Wet Gluten | 28 | |
| Sedimentation Value | 20ml | Min. |
| Water Absorption | 55% | Min. |
| Granularity (Customizable) | +2% | 160µ |
| Specification | Whole Wheat Flour | |
| Moisture | 12.00% | Max. |
| Total Ash (Dry Basis) | 2.00% | Max. |
| Acid Insoluble Ash (Dry Basis) | 0.05% | Max. |
| Alcoholic Acidity | 0.12% | Max. |
| Protein (N×6.25) | 9.75-12% | |
| Wet Gluten | ||
| Sedimentation Value | ||
| Water Absorption | 70% | Min. |
| Granularity (Customizable) | +35% | 150µ |
