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Good quality wheat flour for baking first grade, wheat flour for bread
Good quality wheat flour for baking first grade, wheat flour for bread
Good quality wheat flour for baking first grade, wheat flour for bread
Good quality wheat flour for baking first grade, wheat flour for bread
Good quality wheat flour for baking first grade, wheat flour for bread
Good quality wheat flour for baking first grade, wheat flour for bread
Good quality wheat flour for baking first grade, wheat flour for bread

Good quality wheat flour for baking first grade, wheat flour for bread

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Product Overview

Description


 


 


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PRODUCT DETAILS

 


 




The Highest grade (A) wheat flour.





 

Moisture content: max. 14.5 - 14.9%, m/m;


Color: white or white with yellow tint;
 

Unprocessed gluten: min. 25 - 27%;


Total ash content: max. 0.50 - 0.55% Sieve passage, μm;


Metallomagnetic impurity Sieve residue %: No. 49/52 3-4;


Whiteness: min. 58-60; 

 

Protein content: min. 10.3%, m/m;


Falling number: 330 - 340 sec.;


No discharge without mold.

 







The First grade (B) wheat flour.





 

Moisture content: max. 14%, m/m;


Color: white or white with yellow tint; 
 

Unprocessed gluten: min. 25%;


Total ash content: max 0.75%, m/m; 

 

Sedimentation: min. 40;


Whiteness: min. 36%;

 

Protein content: min. 12.5%, m/m;


Delayed settling: min. 50; 

 

Acidity: max. 0.07%;


No mold-free discharge.





 


 


 


 


 


 


 


 


 


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