Wheat Flour

WHEAT FLOUR -1
Extraction	:	72 % Max
Protein	:	13 % Min
Moisture	:	14.5 5 Min
Ash content	:	0.6% max
Wet Gluten	:	28 % Min
Falling Number	:	275 /sec Min
Packing	:	50 KG p.p Bags
Used mainly to make bread . '' french bread, breads which are made with high gluten flour.

WHEAT FLOUR - 2
Extraction	:	72 % Max
Protein	:	12 % Min
Moisture	:	14.5 % Max
Ash Content	:	0.6 % Max
Wet Gluten	:	27 % Max
Acidity	:	0.04 % max
Falling Number	:	275 /sec min
Packing	:	50 kg p.p bags
It is a kind of flour to make dry pastes with or without eggs and sweet pastes like cakes, tarts, cracker biskuits, hamburger, hot dog, sweet breads.
WHEAT FLOUR -3
Extraction	:	72 & Max
Protein	:	11 % Min
Moisture	:	14.5 % max
Ash content	:	0.6 Max
Wet gluten	:	26 % Min
Acidity	:	0.04 % Max
Falling number	:	275 /sec min
Packing	:	50 kg p.p bags
WHEAT FLOUR -4
Protein	:	9% min - 10 % Max
Ash Content	:	0.6 % Max
Moisture	:	14 % Max
Wet gluten	:	24 % Max
Acidity	:	0.04 % Max
Falling Number	:	275 / Sec min
Packing	:	50 kg p.p bags
Special Wheat Flour for Biscuits
WHEAT FLOUR - 5
Extraction	:	67 % max
Protein	:	11.5 Min
Moisture	:	14 % Max
Ash Content	:	0.55 % Max
Wet Gluten	:	27 % Min
Acidity	:	0.04 % Max
Falling Number	:	275 /Sec. Min
Packing	:	Packing in 50 Kg p.p bags
It is a flour of good quality, with a low index of ashes. It is used mainly to make fresh pastes, cannelonni, ravioli, lasagna, special breads. Suitable for frozen pastes.

 

wheat flour Includes: (from hardest to softest flours) durum wheat flour and semolina flour (typically used for making pastas), whole wheat flour and graham flour (typically mixed with all-purpose or bread flour to make bread or baked goods), bread flour (typically used for making yeast breads), all-purpose flour (can be used for breads and baked goods), pastry flour (typically used for pastries), and cake flour (typically used for cakes).