Kuala Lumpur, Malaysia
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Leading Manufacturer, Supplier & Retailer of Wheat and Wheat Bran Meal.
wheats grown in dry climates are generally hard types, having protein content of 1115 percent and strong gluten (elastic protein). The hard type produces flour best suited for breadmaking. The wheats of humid areas are softer, with protein content of about 810 percent and weak gluten. The softer type of wheat produces flour suitable for cakes, crackers, cookies, and pastries and household flours. Durum wheat semolina (from the endosperm) is used for making pastas, or alimentary pastes.
specifications
minimum 58 lbs/bu or 352g/0.5 litre (avery scale)light weight discounted 2% dockage for each pound under 58 down to 54maximum moisture 15.5% (no discount)moisture 15.6% to 16.0% discounted 3.0% dockagemoisture 16.1% and higher subject to rejectionmaximum 10.0% sproutedmaximum 3.0% mixed cereals (this includes hard red spring wheat)maximum .06% ergot (no discount)maximum 2.0% heated
Wheat bran meal, due to its high dietary fiber, is very effective in promoting digestive regularity. Bran is the fibrous outer shell of the wheat grain and is relatively tough when ground into a flour compared to a refined wheat flour. Wheat bran, however, is a critical source of dietary fiber as well as cancer-fighting antioxidants, starch, protein, vitamins E and B, and minerals.
Protein Min 14%Moisture Max 14%Ash Max 7%Fiber Max 12%
Zack Farhul (costco logistics)22/28 A taman desa business park, Kuala Lumpur, Malaysia
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