100% Whole Wheat bread Flour/ All Purpose Flour for sale

About:

      Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, 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.

Wheat Specifications:

Highest grade:

- Moisture max 14.8 % as per ISO 712

- Protein min 12,0 % on dry basis (n x 5.7) as per ISO 20483

- Ash max 0.54 % on dry basis as per ISO 2171

- Wet gluten min 28 % as per ISO method 21415-1

- Falling number min 280 sec as per ISO 3093

- W min 200 as per ISO 27971

First grade:

- Moisture max 14.8 % as per ISO 712

- Protein min 13,0 % on dry basis (n x 5.7) as per ISO 20483

- Ash max 0.72 % on dry basis as per ISO 2171

- Wet gluten min 30 % as per ISO method 21415-1

- Falling number min 280 sec as per ISO 3093

- W min 200 as per ISO 27971

Wheat flour milled from good clean sound wheat, latest available crop, will be consistent with normal standard milling practice.

Benefits:

• Good for bones

• Carbohydrate Metabolism

• Diabetic Friendly

• Good for Brain

• Rich in Folic Acid

• Helps prevents Anaemia 

• Whole wheat flour and protein

• Good for Skin