Wheat flour, Shelf Life : 6 Months

There are several types of flours. Somebodies may have wondered what cake flour is, or what’s the difference between bread flour and other flours. The difference between most flours is protein content. Often, but not always, the higher protein content a flour has, the more potential gluten can be produced. Lower protein flours tend to be better suited to soft applications, while higher protein flowers tend to be better for breads. Major Foodstuff always efforts to bring the higher quality flours to the clients from the producers in most popular wheatflour locations of Turkey. The company has been providing all purpose flours from the factorywhich is a famous one of the wheat flour mills located in Corum city of Turkey. Major has structured as Major Foodstuff, as aiming to increase the trade volume of the factory in exporting wheat flour.

Details :

• The flours are coded by T550, T650 and T850 in accordance with their protein, gluten and ash contents.
• T550 calls as the hard flour which includes min 12% protein, min 28% gluten and max 0,55 ash as it is most white.
• T650 calls as Midium Flour which includes min 11% protein, min 26% gluten and max 0,65 ash.
• T850 calls as Soft Flour which includes min 10% protein, min 24% gluten and max 0,85 ash as it is most tawny.