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Ahmedabad, Gujarat, India
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Flours

Wheat Flour


Wheat Flour





Introduction:


Wheat flour is the most important ingredient in home baking and is the basic ingredient for almost every commercially baked product and pasta. Of the grains available for the production of flour, wheat is unique. It is the only cereal grain with sufficient gluten content to make a loaf of bread without being mixed with another grain. Wheat is also the most widely distributed cereal grain. It is grown all over the world. In most instances, a reference to flour is a reference to wheat flour.


Wheat is the only cereal grain that contains gluten in sufficient amount to make yeast breads. Some wheats contain more gluten than others.


Flour milled from each class of wheat is used for specific products. The end products are determined by the characteristics of the wheat. Milling wheat into flour reduces the protein content by about 1 percent but does not affect other nutrients in significant levels. 7-bis applies to stone grinding, commercial milling by steel rollers, or home grinding. Whole wheat flour provides basically the same nutrients as the whole wheat kernel itself.




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Non Gmo Defatted Soya Flour

  • Protein (N X 6.25) 50-52%
  • Moisture 06-08%Max
  • Fat 1.20% Max
  • Ash 6.00-6.50%
  • Crude Fiber 2.50-3.50%Max
  • Sand & Silica 3.50-4.00% Max.
  • Urease Activity \\Min at 30°C 1.70-2.00 mg/g
  • Particle Size (90% PassThrough) 80-200 Mesh
  • P.D.I. 70–80%

Non GMO Defatted Soya Flour (Untoasted)





Introduction:


The Non GMO De-fatted Soya Flour (Untoasted) produced at GUJARAT AMBUJA is obtained from Non GMO Soya beans by processing it through various stages of cracking, de-hulling, flaking, extracting, de-solventizing and grinding it, in a pneumatic mill, to requisite particle size, in order to get a fine powder of white to creamy colour.


Applications


The Non GMO De-fatted Soya Flour (Untoasted) manufactured by GUJARAT AMBUJA is used in manufacturing of Textured Soya Protein (Soya chunks/Soya granules), Cakes, Bakery Goods, Pasta, Soups, Sauces & Gravies, In Fortification of Cereals, Sweet Foods (Dough Nuts), Fried Pie, Adhesive Glue, and Dal (lentils) Analogue.


It Imparts Functional Characteristics like Emulsification, Stabilizing and High water absorption


Specifications of Non GMO De-fatted Soya Flour (Un-Toasted)




Microbial Analysis

 

 
Microbial Analysis
Total Plate Count / g 50,000
Coliforms / g 10 Max
E.Coli. /g Absent
Yeast & Moulds /g 100 Max
Salmonella / 25 g Absent
 

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Toasted Non Gmo Defatted Soya Flour

  • Protein (N X 6.25) 50-52%
  • Moisture 06-08%Max
  • Fat 1.20% Max
  • Ash 6.00-6.50%
  • Crude Fiber 3.50-4.00%Max
  • Sand & Silica 0.30% Max.
  • Urease Activity \\Min at 30°C 0.05-0.20 mg/g
  • Particle Size (90% PassThrough) 80-200 Mesh
  • P.D.I. 20–35 %
Non Gmo Defatted Soya Flour (Toasted)





Introduction:


The Non GMO De-fatted Soya Flour (Toasted) produced at GUJARAT AMBUJA is obtained from Soya bean seeds by processing it through various stages of cracking, de hulling, flaking, extracting, de-solventizing, toasting and grinding it in a pneumatic mill, to requisite particle size, to get a fine powder of creamy yellow colour.


Non GMO De-fatted Soya Flour (Toasted) is a high protein, low fat product and is the simplest form of Soya protein. The protein content of the flour manufactured by GUJARAT AMBUJA is 50% Min. It contains high quality protein and is an excellent source of Iron, Calcium and Vitamin B. It is the only nutritive and functional protein, which is used in the fortification of cereals.


Applications


Non GMO De-fatted Soya Flour (Toasted) maintains the balance of essential Amino Acids in the body and is used in the Food as well as Feed Industry. It is used in manufacturing Processed Food Stuffs, Baked Foods, Cookies, Fortification of Cereals, Snack Foods, Dietetic Foods and Baby Foods. It Imparts functional characteristics like Emulsification, Solubility, Thickening, Water Binding, Dispersion, Water absorption and binding.




Additional Information:

Packaging Details : 25 Kg Multi-Walled Paper Bags, 50 Kg HDPE bags with inner Liner of LDPE, 500 Kg Jumbo Bags, 1 MT (1000 Kg) Jumbo bags and Container Liner Bags

Microbial Analysis
Total Plate Count / g 50,000
Coliforms / g 10 Max
E.Coli. /g Absent
Yeast & Moulds /g 100 Max
Salmonella / 25 g Absent

 

View Complete Details

NON GMO Full Fat Soya Flour

  • Protein (N X 6.25) 50-52%min
  • Moisture 07-10%Max
  • Fat 1.20% Max
  • Ash 6.50%Max
  • Crude Fiber 2.50 4.50% Max
  • Sand & Silica 0.40%Max
  • Urease Activity \\Min at 30°C 1.70-2.00 Mgn/g
  • Particle Size (90% PassThrough) 20 Mesh
  • P.D.I. 70-80% Min
  • N.S.I. 60-70%



Non Gmo Full Fat Soya Flour (Untoasted)




Introduction:TheFull Fat Soya Flour (Enzyme Active), manufactured by GUJARAT AMBUJA is made from clean, sound and healthy Non GMO Soya beans.


Enzyme-Active Full Fat Soybean Flour is prepared without heat treatment and has a high NSI value of around 80%.


Applications :


It is used in Bakery Products (white bread and rolls), mainly for its lipoxidase activity. Enzyme-Active Soybean Flour is a valuable natural agent for bleaching flour, especially where the use of chemical bleaching agents have been prohibited. Lipoxidase activity is also beneficial to mechanical properties of dough.


When added into Flour Mixes and Baking Improvers, it helps in lightening the colour of the finished product. When used in Toast Rolls, Food Mixes, Nutrition Food and Baby Foods it Increases Protein Value, and Improves Mixing Tolerance. It also Extends Shelf Life, Oxidative Stability and acts as an emulsifier.


Specifications of Full Fat Soya Flour Enzyme In-Active:


Its Functional Characteristics are Emulsification, Stabilizing and High water absorption.





Additional Information:

Packaging Details : Packing:

50 Kg HDPE bags with inner Liner of LDPE, 500 Kg Jumbo Bags, 1MT (1000 Kg) Jumbo bags and Container Liner Bags.

Microbial Analysis

Microbial Analysis
Total Plate Count / g 50,000
Coliforms / g 10 Max
E.Coli. /g Nil
Yeast & Moulds /g 100 Max
Salmonella / 25 g Absent
 

View Complete Details
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Contact Us

  • GUJARAT AMBUJA EXPORTS LTD. (GUJARAT AMBUJA EXPORTS LTD.)
  • “Ambuja Tower”, Opp.Sindhu Bhavan, Sindhu Bhavan Road, Bodakdev, P.O. Thaltej ., Ahmedabad, Gujarat - 380059
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Retailer of Flours from Ahmedabad, Gujarat by GUJARAT AMBUJA EXPORTS LTD.
Post Buy Requirement
GA
Ahmedabad, Gujarat, India
Add Review

Flours

Wheat Flour


Wheat Flour





Introduction:


Wheat flour is the most important ingredient in home baking and is the basic ingredient for almost every commercially baked product and pasta. Of the grains available for the production of flour, wheat is unique. It is the only cereal grain with sufficient gluten content to make a loaf of bread without being mixed with another grain. Wheat is also the most widely distributed cereal grain. It is grown all over the world. In most instances, a reference to flour is a reference to wheat flour.


Wheat is the only cereal grain that contains gluten in sufficient amount to make yeast breads. Some wheats contain more gluten than others.


Flour milled from each class of wheat is used for specific products. The end products are determined by the characteristics of the wheat. Milling wheat into flour reduces the protein content by about 1 percent but does not affect other nutrients in significant levels. 7-bis applies to stone grinding, commercial milling by steel rollers, or home grinding. Whole wheat flour provides basically the same nutrients as the whole wheat kernel itself.




View Complete Details

Non Gmo Defatted Soya Flour

  • Protein (N X 6.25) 50-52%
  • Moisture 06-08%Max
  • Fat 1.20% Max
  • Ash 6.00-6.50%
  • Crude Fiber 2.50-3.50%Max
  • Sand & Silica 3.50-4.00% Max.
  • Urease Activity \\Min at 30°C 1.70-2.00 mg/g
  • Particle Size (90% PassThrough) 80-200 Mesh
  • P.D.I. 70–80%

Non GMO Defatted Soya Flour (Untoasted)





Introduction:


The Non GMO De-fatted Soya Flour (Untoasted) produced at GUJARAT AMBUJA is obtained from Non GMO Soya beans by processing it through various stages of cracking, de-hulling, flaking, extracting, de-solventizing and grinding it, in a pneumatic mill, to requisite particle size, in order to get a fine powder of white to creamy colour.


Applications


The Non GMO De-fatted Soya Flour (Untoasted) manufactured by GUJARAT AMBUJA is used in manufacturing of Textured Soya Protein (Soya chunks/Soya granules), Cakes, Bakery Goods, Pasta, Soups, Sauces & Gravies, In Fortification of Cereals, Sweet Foods (Dough Nuts), Fried Pie, Adhesive Glue, and Dal (lentils) Analogue.


It Imparts Functional Characteristics like Emulsification, Stabilizing and High water absorption


Specifications of Non GMO De-fatted Soya Flour (Un-Toasted)




Microbial Analysis

 

 
Microbial Analysis
Total Plate Count / g 50,000
Coliforms / g 10 Max
E.Coli. /g Absent
Yeast & Moulds /g 100 Max
Salmonella / 25 g Absent
 

View Complete Details

Toasted Non Gmo Defatted Soya Flour

  • Protein (N X 6.25) 50-52%
  • Moisture 06-08%Max
  • Fat 1.20% Max
  • Ash 6.00-6.50%
  • Crude Fiber 3.50-4.00%Max
  • Sand & Silica 0.30% Max.
  • Urease Activity \\Min at 30°C 0.05-0.20 mg/g
  • Particle Size (90% PassThrough) 80-200 Mesh
  • P.D.I. 20–35 %
Non Gmo Defatted Soya Flour (Toasted)





Introduction:


The Non GMO De-fatted Soya Flour (Toasted) produced at GUJARAT AMBUJA is obtained from Soya bean seeds by processing it through various stages of cracking, de hulling, flaking, extracting, de-solventizing, toasting and grinding it in a pneumatic mill, to requisite particle size, to get a fine powder of creamy yellow colour.


Non GMO De-fatted Soya Flour (Toasted) is a high protein, low fat product and is the simplest form of Soya protein. The protein content of the flour manufactured by GUJARAT AMBUJA is 50% Min. It contains high quality protein and is an excellent source of Iron, Calcium and Vitamin B. It is the only nutritive and functional protein, which is used in the fortification of cereals.


Applications


Non GMO De-fatted Soya Flour (Toasted) maintains the balance of essential Amino Acids in the body and is used in the Food as well as Feed Industry. It is used in manufacturing Processed Food Stuffs, Baked Foods, Cookies, Fortification of Cereals, Snack Foods, Dietetic Foods and Baby Foods. It Imparts functional characteristics like Emulsification, Solubility, Thickening, Water Binding, Dispersion, Water absorption and binding.




Additional Information:

Packaging Details : 25 Kg Multi-Walled Paper Bags, 50 Kg HDPE bags with inner Liner of LDPE, 500 Kg Jumbo Bags, 1 MT (1000 Kg) Jumbo bags and Container Liner Bags

Microbial Analysis
Total Plate Count / g 50,000
Coliforms / g 10 Max
E.Coli. /g Absent
Yeast & Moulds /g 100 Max
Salmonella / 25 g Absent

 

View Complete Details

NON GMO Full Fat Soya Flour

  • Protein (N X 6.25) 50-52%min
  • Moisture 07-10%Max
  • Fat 1.20% Max
  • Ash 6.50%Max
  • Crude Fiber 2.50 4.50% Max
  • Sand & Silica 0.40%Max
  • Urease Activity \\Min at 30°C 1.70-2.00 Mgn/g
  • Particle Size (90% PassThrough) 20 Mesh
  • P.D.I. 70-80% Min
  • N.S.I. 60-70%



Non Gmo Full Fat Soya Flour (Untoasted)




Introduction:TheFull Fat Soya Flour (Enzyme Active), manufactured by GUJARAT AMBUJA is made from clean, sound and healthy Non GMO Soya beans.


Enzyme-Active Full Fat Soybean Flour is prepared without heat treatment and has a high NSI value of around 80%.


Applications :


It is used in Bakery Products (white bread and rolls), mainly for its lipoxidase activity. Enzyme-Active Soybean Flour is a valuable natural agent for bleaching flour, especially where the use of chemical bleaching agents have been prohibited. Lipoxidase activity is also beneficial to mechanical properties of dough.


When added into Flour Mixes and Baking Improvers, it helps in lightening the colour of the finished product. When used in Toast Rolls, Food Mixes, Nutrition Food and Baby Foods it Increases Protein Value, and Improves Mixing Tolerance. It also Extends Shelf Life, Oxidative Stability and acts as an emulsifier.


Specifications of Full Fat Soya Flour Enzyme In-Active:


Its Functional Characteristics are Emulsification, Stabilizing and High water absorption.





Additional Information:

Packaging Details : Packing:

50 Kg HDPE bags with inner Liner of LDPE, 500 Kg Jumbo Bags, 1MT (1000 Kg) Jumbo bags and Container Liner Bags.

Microbial Analysis

Microbial Analysis
Total Plate Count / g 50,000
Coliforms / g 10 Max
E.Coli. /g Nil
Yeast & Moulds /g 100 Max
Salmonella / 25 g Absent
 

View Complete Details
Tell Us What are you looking for? Will call you back

Contact Us

  • GUJARAT AMBUJA EXPORTS LTD. (GUJARAT AMBUJA EXPORTS LTD.)
  • “Ambuja Tower”, Opp.Sindhu Bhavan, Sindhu Bhavan Road, Bodakdev, P.O. Thaltej ., Ahmedabad, Gujarat - 380059
  • Share us via