Thaitoscat International

Chiang Rai, Thailand

We are offering instant flourinstant flour is a type that dissolves easily in liquids that range from cold to hot in temperature. This type of flour is most often used when gravies, sauces, soups, and other food items require thickening. Instant flour is also known as granular flour. Nstant flourinstant flour is a type that dissolves easily in liquids that range from cold to hot in temperature. This type of flour is most often used when gravies, sauces, soups, and other food items require thickening. Instant flour is also known as granular flour.

Organic flour is milled from wheat that is grown and processed according to specific standards. Some of the standards include farming practices that prohibit the use of synthetic pest control and artificial fertilizers. Crop rotation is used to minimize the risk from diseases and pests. When the wheat is milled, it cannot be exposed to any other non-organic foods during processing. Specific rules on sanitation, storage, packaging, and labeling are also required.

We are offering whole-wheat flour is produced from grinding the full wheat berry (kernel). All parts of the wheat berry are used in the flour including the bran, germ, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour. Three granulations (particle size) of whole-wheat are produced: fine, medium, and coarse. The particle size influences the rate liquid is absorbed into the flour. Finer grained flour absorbs liquid at a faster rate than medium or coarse grains, thus affecting the preparation of the dough.

We are offering gluten flour. Gluten flour is produced from hard wheat that has been treated to remove the starch. It contains a greater percentage of gluten (at least 70% pure) than other types of flour and a lower percentage of starch. The gluten content of the flour has nearly twice the strength of regular wheat flour. Gluten is the protein that gives bread its elastic quality and aids in the rising process of the dough.Gluten flour is most often used as an additive for various flours that are low in gluten or are gluten free, but it tends to toughen bread if used in excess

Gluten flour is produced from hard wheat that has been treated to remove the starch. It contains a greater percentage of gluten (at least 70% pure) than other types of flour and a lower percentage of starch. The gluten content of the flour has nearly twice the strength of regular wheat flour. Gluten is the protein that gives bread its elastic quality and aids in the rising process of the dough.Gluten flour is most often used as an additive for various flours that are low in gluten or are gluten free, but it tends to toughen bread if used in excess. It is very useful for the preparation of pizza dough, bagels, and flat breads and rolls. It is often confused with bread flour, which is fortified with additional gluten, but has a lower gluten content than gluten flour.

Bromides added to flour help to ensure consistent results in baked goods. The bromides help to strengthen the flour to achieve optimum gluten formation for bread making. Bromated flour is rarely used in the united states because ascorbic acid is now used to strengthen wheat flour that is specifically used for bread making. bolted flourbolted flour is a type of whole-wheat flour in which nearly 80 percent of the bran has been removed. Bolted flour may also be referred to as reduced bran wheat flour.

As the name suggests, all-purpose flour is suitable for most purposes and is perhaps the most commonly used wheat flour for general baking and cooking. It is produced from a combination of high protein bread flour and low protein cake flour. The bread flour is milled from a variety of hard wheat, which contains high levels of gluten. This is a necessary component for baked items to rise properly. The cake flour is milled from a variety of soft wheat, which is lighter, contains lower levels of gluten, and results in baked items that are tender and less dense. The combination of the flours gives the all-purpose flour just the right balance for most baked goods.

Enriched flours have been processed from grain to remove the bran and germ, bleached to whiten the appearance, and then reformulated with nutrients, such as thiamin, riboflavin, niacin, vitamin d, iron, and calcium added in accordance with established government guidelines. It is necessary to add the nutrients because of the removal of the bran and germ, which contain most of the nutrients found in wheat grain. The main advantage in removing the oily germ is that flour keeps for much longer periods. Many types of commercially milled flours are enriched.

Self-rising flour is wheat flour in which the leavening agent has already been added. The leavening agent is generally in the form of baking powder. Salt is also commonly added to the mixture, so the sodium content is much higher than other types of flour. Self-rising flour is most often included in commercially prepared packaged mixes, such as cake mixes, and was developed as a means of saving time for the home cook.

We are offering bread flour.Bread flour is unbleached, high-gluten flour that typically contains 99.9 % hard wheat flour with malted barley added to increase the yeast activity, making it ideal for bread making. The high gluten content is necessary in order for bread to rise effectively. The use of bread flour results in larger bread loaves with a lighter and less crumbly texture. Bread flour is most often used in the commercial baking industry and is often confused with gluten flour, which has a higher gluten content than bread flour. Bread flour is also referred to as unbleached flour.