TOKAR GMBH

Wheat flour is a powder made from the grinding of wheat grains. It is a fundamental ingredient in a wide range of culinary applications and serves as a staple food in many cultures. Here are some key points about wheat flour: Types of Wheat Flour: All-Purpose Flour: Versatile and commonly used for a variety of recipes, including baking and cooking. Bread Flour: Higher in protein, specifically gluten, making it suitable for bread and other yeast-based recipes. Cake Flour: Lower in protein, yielding softer and more tender baked goods, commonly used in cakes and pastries. Whole Wheat Flour: Ground from the entire wheat kernel, providing more fiber and nutrients compared to refined flours. Durum Wheat Flour: Used for making pasta due to its high protein content and gluten strength. Composition: Wheat flour primarily consists of starch, protein (gluten), fat, and fiber. The protein content varies among different types of wheat flour, influencing the texture of the final product.
Specifications:

We offer Wheat Bran for Animal feed

Wheat Bran specifications

Moisture: 12% Max

Crude Protien: 11% Max

Admixture: Nill

Crude Fiber: 12% Max

Acid Insoluble Ash: 0.5% Max