Wheat Flour is a quintessential element for most of the scrumptious delicacies. We are the predominant manufacturer, supplier and exporter of Wheat Flour. We operate from Tamil Naidu, India. We are offering Wheat Flour, processed from grinding of high- grade quality of wheat. Our team of experienced and proficient professionals keep a stern vigilance and abide by stringent norms on all the processing procedures to ensure pure, unadulterated and fresh Wheat Floor at very nominal prices.

Details : We are offering wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour.[not verified in body] 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, 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.[1] 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.

Wheat Flour is a quintessential element for most of the scrumptious delicacies. We are the predominant manufacturer, supplier and exporter of Wheat Flour. We operate from Tamil Naidu, India. We are offering Wheat Flour, processed from grinding of high- grade quality of wheat. Our team of experienced and proficient professionals keep a stern vigilance and abide by stringent norms on all the processing procedures to ensure pure, unadulterated and fresh Wheat Floor at very nominal prices.

Details : We are offering wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour.[not verified in body] 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, 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.[1] 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.