High Quality Wheat Flour

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. Wheat varieties are called "clean", "white", "brown" or "hard" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer or 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.
in terms of the parts of the grain used in flour�the endosperm or proteinstarchy part, the germ or proteinfatvitamin-rich part, and the bran or fibre part�there are three general types of flour. White flour is made from the endosperm only. Whole grain or wholemeal flour is made from the entire grain, including bran, endosperm, and germ. A germ flour is made from the endosperm and germ, excluding the bran.
1.excellent quality is rich in protein and vitamin b complex
2.protein:11%- 13% dry basis
3.gluten:28 % wet basis
specification: our fine wheat flour is 100% free from the presence of any harmful ingredients. Moisture: 14 % max total ash: 0.50 % max protein: 11.50 % min wet gluten: 28% min dry gluten: 8.50 % min gluten index: 94% min falling number- 300-500 sec min colour: ceramic white uses: for baking bread, roti, burger buns, rusk, pasta, noodles, pizza base, cake, pastries, biscuit etc.