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.
Type: Wheat flour.
Moisture: 11-11.5% Total Ash: 1.3-1.5 % Max
Gluten: 9-10% Crude Fiber: 2.3-2.5%
Protein: 11-12% Carbohydrates :73.0 gms
Fats: 1.70 gms Fibers: 11.0 gms
Minerals: 1.80 gms
Water Absorption: 70% and above
Alcoholic Acidity: 0.08% max
Acid Insoluble Ash: 0.08-0.1% max
Port: Apapa Lagos
MOQ: per client requirements
Price : Negotiable
Payment: 20 to 30% initial payment.
SBLC/LC/ Western Union.