First grade wheat flour

A creamy shade, a high content of gluten, bran, vitamins and minerals—this is what distinguishes the first grade flour. This is a good choice for bread, because it makes dough elastic and puffy.

Packaging

Quality certificates

• First grade wheat flour(eng).pdf

Specifications

Moisture

max 15%

Whiteness

min 41

Falling number

from 250 to 380

Wet Gluten Quantity

min 25%

Wet Gluten Quality

from 65 to 85