Wheat Flour Specifications

1. Physical & Chemical Properties:

• Color: White to light cream (depends on type & processing)
• Form: Fine powder
• Taste & Odor: Neutral, free from foreign taste or odor
• Moisture Content: ≤ 14%
• Ash Content: 0.5% – 2.5% (varies by type)
• Protein Content: 8% – 14%
• Gluten Content: 7% – 12% (varies by type)
• Carbohydrates: 70% – 80%
• Fineness: ≥ 98% passes through 212-micron sieve

2. Types of Wheat Flour:

• All-Purpose Flour (Maida): 8-11% protein, used for baking & cooking
• Whole Wheat Flour (Atta): Higher fiber content, used for chapati & bread
• Bread Flour: 12-14% protein, ideal for bread & pizza dough
• Semolina (Sooji/Rava): Coarse wheat flour for pasta, upma, & desserts
• Cake Flour: Low protein, ultra-fine texture for soft cakes & pastries

3. Microbiological Standards:

• Yeast & Mold: < 100 cfu/g
• Coliforms: Absent
• E. Coli & Salmonella: Absent

4. Packaging Options:

• Retail Packs: 500g / 1kg / 5kg / 10kg
• Bulk Packing: 25kg / 50kg PP bags with liner
• Jumbo Bags: 1000kg for industrial use
• Custom Packaging: Available as per buyer requirements

5. Applications:

• Food Industry: Used in bread, pasta, noodles, biscuits, and cakes
• Confectionery: Base for cookies, pastries, and desserts
• Fast Foods: Used in pizza, burgers, and fried coatings
• Breakfast Cereals: Used in porridges, pancakes, and waffles
• Industrial Use: In adhesives, bioplastics, and animal feed

Would you like details on bulk supply, pricing, or specific wheat flour grades?