Type-420 HIGH PROTEIN Whole Wheat Flour FOR BAKERY AND NODDLE : Sold Per MT

Sold per MT 

Price listed is reference price only.

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a wheat with soft kernels high in starch but usually low in gluten.

can be used  for making Flours:

Soft Wheat flours is used for stuff made from batters — cakes, cookies, muffins, and as a thickener in liquids such as soups. In general, Soft Wheat Flour is used for things that don’t need a strong flour to capture gas released by yeast.

SPECIFICATIONS GOODS: WHEAT-

Moisture: (max.) 14.0%,

Ash: (max.) 0.42 %,

Protein: (min.) 12.5%,

Wet gluten: (min.) 33%

4 Pct (Up To 5 Pct Max Acceptable With Rejection Above)

8 Sprouted Kernels 1 Pct Max

9 Insect Damaged Kernels 1 Pct Max

10 Heat Damaged Kernels 0.2 Pct Max

11 Fungus/ Smut/Ergot/Eurygaster Dameged Kernels Substantially Free

12 Falling Number 250 Seconds Min

13 Live Insects Nil

14 Striga Spp Nil

15 -Tilletia Indica Nil

16 Trogoderma Spp Nil

17 Araecerus Fasciculatus Nil

18 Unnatural Odour /Flavour /Colour Nil