WHEAT FLOUR, NON-GMO
Wheat flour is a powder made from grinding wheat; making is usable for human consumption. There are different types of wheat flour, distinguished by the amount of gluten they contain, their colour, the parts of the grain used, and the type of wheat.
We offer wheat flour of different grades, produced from soft, hard red winter and durum wheat.
WHEAT FLOUR, NON-GMO
| Constituent | Specifications |
|---|---|
|
Quality |
Premium Grade |
|
Colour |
White or white with yellow tint |
|
Odour |
Inherent to wheat flour, without
extraneous odours, not musty,
not moldy |
|
Taste |
Inherent to wheat flour, without
extraneous flavours |
|
Moisture content (w/w) |
13-14,5
|
|
Whiteness, c.u. |
60-62 |
|
Total ash (on dry matter) %
(AOAC 923.03 ISO 2171 / ICC method 104/1) |
0,53-0,57 |
|
Wet gluten, % |
26-28
|
|
Wet gluten: quality
|
60-65 |
|
Hagberg Falling Number (HFN) |
380-400 |
|
Fineness of grinding, %
The residue on the sieve is 132 microns |
2,5-3 |
|
Degree of damage to starch grains, UCD (SDmatic) |
22-24 |
|
Protein,% |
11,8-12,3 |
|
Content of mineral impurities |
Not felt |
|
Pollution and pest infestation |
Not allowed |
Packaging:
- In 25/50 kg p/p/
WHEAT FLOUR, NON-GMO
| Constituent | Specifications |
|---|---|
|
Quality |
First Class |
|
Colour |
White or white with yellow tint
|
|
Odour |
Inherent to wheat flour, without
extraneous odours, not musty,
not moldy
|
|
Taste |
Inherent to wheat flour, without
extraneous flavours |
|
Moisture content (w/w) |
12,5-14 |
|
Whiteness, c.u. |
36-38 |
|
Total ash (on dry matter) % |
0,85-0,95 |
|
Wet gluten, % |
27-31 |
|
Wet gluten: quality |
75-95 |
|
Hagberg Falling Number (HFN) |
320-400
|
|
Fineness of grinding, %
The residue on the sieve is 132 microns |
1,5-2 |
|
Degree of damage to starch grains, UCD (SDmatic) |
28-30 |
|
Protein,% |
11,9-12,3
|
|
Content of mineral impurities |
Not felt |
|
Pollution and pest infestation |
Not allowed |
Packaging:
- In 25/50 kg p/p