As a topmost exporter, we are present in the market to offer our clients best quality Whole Wheat Flour. It is widely used in the food industry for making biscuits, cookies, cakes and breads and is also demanded to formulate the organic fertilizer. This product is processed in our hygienic laboratory by using best quality wheat grain as per the industry laid food standards. We offer our wide clientele this Whole Wheat Flour at an affordable price.
|Wheat Flour ||Whole Wheat Flour ||Semolina Flour |
|Parameters || Limits ||Parameters ||Limits ||Parameters ||Limits |
|Moisture ||14.0% Max. ||Moisture ||13.0% Max. ||Moisture ||10.0 - 11.0% |
|Protein ||11.0% Min ||Protein ||11.0% Min. ||Protein ||12.0 - 14.0% |
|Ash ||0.60% Max ||Ash ||1.25% Max ||Ash ||0.45 - 0.50% |
|Wet Gluten ||28.0% Min. ||Colour ||Creamy White ||Sieving |
|500 MIC ||0% |
|425 MIC ||90.0% |
Packing: In 25 / 50 kg PP bags Gross for net packing stuffed into 20 / 40 FCLs
Shelf Life : 6 Months
One of the particular grounds for the popularity of wheat flour is its protein forming capacity after the flour is intermingled with liquid. Gluten is the substance, which gives concoction with elasticity. The quality to stretch as the leaven agent makes carbon dioxide gas, which modifies the dough to emerge effectively. The more protein content would be in the wheat flour, the more protein would be formed after it gets amalgamated with liquid.
Different types of wheat are processed into a big range of flours, which are used for particular purposes:
Since roller milling abstracts the germ and bran from the endosperm, the three ingredients really have to be restructured to bring forth whole-wheat flour. (The germ and bran are visual in the flour as small brown flecks.) You can also find it titled graham flour in the grocery store.
Because of the existence of bran that cut down gluten evolution, baked goods made with whole-wheat flour are heavier and denser by nature than those which are prepared with white flour. Different bakers combine white flour and whole-wheat in order to take the advantage of the properties of both.
The Whole Wheat Flour is absolutely stone ground, can be said to be grounded by 100%. Nothing is mislaid, misplaced or lost in the procedure of grinding the flour. The pound of nutritious whole wheat berries shift into the mill, and one pound of nourishing whole wheat flour appears out. The germ, bran and endosperm of the wheat grain are all included. Our Whole Wheat Flour is an outstanding source of dietetic fiber that gives 6 grams of protein in per serving.
This flour has an advanced protein content that makes it an intense choice for all modes of cordial whole grain breads, considering nourishing rustic rolls, sandwich loaves, bagels, pretzels, whole wheat hamburger buns, and flat breads. You can also utilize the Whole Wheat Flour for entire grain treats such as bars, quick breads, muffins and cookies. For a lighter lineament, try to use a concoction of Whole Wheat Flour that is for all purpose.