WHEAT FLOUR

Origin:    Thailand
Packing: *0 Kg. pp bags

WHEAT FLOUR*1
Extraction:                      *2% max
Protein:                          *3% min
Moisture:                      *4,5% max
Ash Content:                  0,6 % max
Wet Gluten:                   *8% min
Acidity:                          0,*4 % max
Falling Number:              **5/ secmin.
 

WHEAT FLOUR*2
Extraction :                     *2% max
Protein :                        *2% min
Moisture :                       *4,5% max
Ash Content :                 0,6 % max
Wet Gluten :                   *7% min
Acidity :                        0,*4 % max
Falling Number:              **5/ secmin.
 

WHEAT FLOUR*3
Extraction :                     *2% max
Protein :                        *1% min
Moisture :                       *4,5% max
Ash Content :                 0,6 % max
Wet Gluten :                   *6% min
Acidity :                        0,*4 % max
Falling Number :             **5/ sec min.
 

WHEAT FLOUR*4
Extraction :                     *2% max
Protein :                        *0% min
Moisture :                     *4,5% max
Ash Content :                 0,6 % max
Wet Gluten :                    *3% min
Acidity :                        0,*4 % max
Falling Number :             **5/ sec min.
 

WHEAT FLOUR*5 (SPECIAL FOR BISCUITS)
Protein:                        9% min.**0% max.
Ash Content:                0,6 max.
Moisture:                    *4% max.
Wet Gluten:                  *4% max.
Acidity:                        0,*4 % max.
Falling No:                    **0/sec min.
 

WHEAT FLOUR*6
Extraction:                     *7% max
Protein:                         *1,5% min
Moisture:                      *4% max
Ash Content:                 0,*5 % max
Wet Gluten:                   *7% min
Acidity:                         0,*4 % max
Falling Number:             **5/ sec min.
 

WHEAT FLOUR*7
Extraction:                     *5% max
Protein:                         *1% min
Moisture:                      *4% max
Ash Content:                  0,*7 % max
Wet Gluten:                    *5% min
Acidity:                          0,*4 % max
Falling Number:             **0/ sec min.
Packing:                         *0 Kg. pp bags
 

WHEAT FLOUR*8
Extraction:                     *0% max
Protein:                         *0% min
Moisture:                      *4% max
Ash Content:                 0,*5 % max
Wet Gluten:                  *4% min
Acidity:                         0,*4 % max
Falling Number:             **0/ sec min.