|Minimum Order Quantity||10 Kg|
|Packaging Size||1KG,5KG,10KG,20KG,25KG PER BAG|
|Best Before||TWENTY FOUR MONTHS|
|Total Fat||1.70 PER 100gms|
|Type||Chapati Flour, Bread Flour, Durum Flour|
|Shelf Life||TWENTY FOUR MONTHS|
|Iron||11.0 PER 100gms|
|Carbohydrate||73.0 PER 100gms|
Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called "clean," "white," or "brown" or "hard" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer or crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
In terms of the parts of the grain (the grass fruit) used in flour-the endosperm or protein/starchy part, the germ or protein/vitamin-rich part, and the bran or fiber part-there are three general types of flour. White flour is made from the endosperm only. Whole grain or whole meal flour is made from the entire grain, including bran, endosperm. And germ. Germ flour is made from the endosperm and germ, excluding the bran.