Srum Contractors and General Supplier

Wheat flour is a finely ground powder made from the milling of wheat grains. It is a fundamental ingredient in the production of various food products and is a staple in many cuisines around the world. Here is a detailed description of wheat flour:
1. Source: Wheat flour is derived from wheat, one of the most widely cultivated cereal grains on the planet. The two most common types of wheat used for flour production are hard wheat (durum wheat) and soft wheat (common wheat).
2. Varieties: There are several types and grades of wheat flour, each with distinct characteristics and uses. Some of the common varieties include:

* All-Purpose Flour: Versatile and suitable for a wide range of baked goods, including bread, cakes, and pastries.
* Bread Flour: High in protein and ideal for making bread with a strong structure and good rise.
* Cake Flour: Has a lower protein content and is best for light, delicate baked goods like cakes and pastries.
* Whole Wheat Flour: Made from the entire wheat kernel, including the bran and germ, which provides more nutrients and a
nuttier flavor.
* Semolina Flour: Coarser and typically used for making pasta and couscous.
* Durum Flour: Primarily used for making pasta and some types of bread.

Name: Wheat Flour
Moisture: 12% to 13% (Max)
Protein: 12% ( on dry basis ) Min
Foreign Matter: 1.5%
Test Weight: 70 KG/HL
Other Food Grains: 2% (Max)
Damaged & Weevil ed grains: 2% (Max)
Shriveled & Broken: 3% (Max)
Backer Head: 1%
Protein: 12% to 14%
Gluten (Wet Basis): 22 to 26%
Style: Dried