Description
Description:
Wheat flour is a powder made from the grinding of wheat used for
human consumption. Wheat varieties are called "soft" or "weak" if
gluten content is low, and are called "hard" or "strong" if they
have high gluten content. Hard flour, or bread flour, is high in
gluten, with 12% to 14% gluten content, and its dough has elastic
toughness that holds its shape well once baked. Soft flour is
comparatively low in gluten and thus results in a loaf with a
finer, crumbly texture. Soft flour is usually divided into cake
flour, which is the lowest in gluten, and pastry flour, which has
slightly more gluten than cake flour.
Specification:
Type: Wheat flour.
Moisture: 11-11.5% Total Ash: 1.3-1.5 % Max
Gluten: 9-10% Crude Fiber: 2.3-2.5%
Protein: 11-12% Carbohydrates :73.0 gms
Fats: 1.70 gms Fibers: 11.0 gms
Minerals: 1.80 gms
Water Absorption: 70% and above
Alcoholic Acidity: 0.08% max
Acid Insoluble Ash: 0.08-0.1% max
Origin: Nigeria
Port: Apapa Lagos
