Superior grade:
Protein : min 14 %
Moisture : min 14.0 %
W.Gluten : min 28.0 %
Ash (dry basis) : max 0.55 % 
Falling Number : min 275 sec.

First grade:
Protein : min 14 %
Moisture : min 14.0 %
W.Gluten : min 30.0 %
Ash (dry basis) : max 0.75 %
Falling Number : min 245 sec

WHEAT FLOUR FOR NOODLES and BISCUITS:
Type M 55-23

Protein : min 11.5 %
Moisture : min 14.0 %
W.Gluten : min 23.0 %
Ash (dry basis) : max 0.55 % 
Falling Number : min 288 sec
Type M 75-23
Protein : max 12 %
Moisture : min 14.0 %
W.Gluten : min 25.0 %
Ash (dry basis) : max 0.60 %
Falling Number : min 290 sec

Dark bread WHEAT FLOUR (Second grade)
Protein : min 14 %
Moisture : min 13.0 %
W.Gluten : min 28.0 %
Ash (dry basis) : max 1.45 %
Falling Number : min 238 sec

Turkey Wheat Flour
for Bread

Type 1/550
Humidity percentage, (as weight): max. 14.5%
Protein, (as weight) : 12.50% - 13.00% ( factor, 5.7)
Percentage of gluten , (as weight): min 29%
Sedimentation (Swelling) (ml) : min 32
Water absorption ( ABS) : min 60%
Stability of dough :  min 8 minutes
Degree of softening : Max. 70 BU
Energy : 230 x 10-4 joule
Taste and smell: In particular taste and smell
Color and appearance: In inherent color and appearance.

Type 1/650
Humidity: max. 14.5%
Protein, (as weight) :10.50% - 11.50% ( factor, 5.7)
Percentage of gluten , (as weight):min 27%
Sedimentation (Swelling) (ml) :min 30
Water absorption ( ABS) :min 61%
Stability of dough :min 5 minutes
Degree of softening : Max. 100 BU
Energy :140 x 10-4 joule
Taste and smell:In particular taste and smell.
Color and appearance:In inherent color and appearance.

Type 1/850
Humidity: max. 14.5%
Protein, (as weight) :10.50% - 11.50% ( factor, 5.7)
Percentage of gluten , (as weight):min 28%
Sedimentation (Swelling) (ml) :min 28
Water absorption ( ABS) :min 63%
Stability of dough :min 4 minutes
Degree of softening : Max. 110 BU
Energy :140 x 10-4 joule
Taste and smell:In particular taste and smell.
Color and appearance:In inherent color and appearance.

Type 1/550 Type 1/650 Type 1/850

 

Humidity percentage, (as weight): max. 14.5%
Protein, (as weight) : 12.50% - 13.00% ( factor, 5.7)
Percentage of gluten , (as weight): min 29%
Sedimentation (Swelling) (ml) :      min 32
Water absorption ( ABS) :                 min 60%
Stability of dough :                             min 8 minutes
Degree of softening :                        Max. 70 BU
Energy :                                               230 x 10-4 joule
Taste and smell: In particular taste and smell
Color and appearance: In inherent color and appearance.

max. 14.5%
10.50% - 11.50% ( factor, 5.7)
min 27%
min 30
min 61%
min 5 minutes
Max. 100 BU
140 x 10-4 joule
In particular taste and smell.
In inherent color and appearance.
max. 14.5%
10.50% - 11.50% ( factor, 5.7)
min 28%
min 28
min 63%
min 4 minutes
Max. 110 BU
140 x 10-4 joule
In particular taste and smell.
In inherent color and appearance.

 

USA Product Description: Wheat Flour for Bread  or pizza Making
Packing     : 50 Kg or 50lb , PP bags

Wheat Flour Type 550 (A) Wheat Flour Type 650 (B) Whole Wheat Flour Type 850 (C)
Protein          : Max 12,0
Ash                : Max 0,55
Moisture       : Max 14,0
Wet Gluten   : % Min 27
Water Absor.: % 60,00
Stability         : Min Minute 5,00
Energy BU    : Min 70/350 kcal
Max 12,0
Max 0,65
Max 14,0
% Min 26
% 60,00
Min Minute 5,00
min 70/350 kcal
Max 12,0
Max 0,85
Max 14,0
% Min 29
% 60,00
Min Minute 5,00
Min 70/350 kcal

USA wheat flour:

Wheat Flour Type 550 (A)
Specifications :
Protein Max 12,0
Ash: Max 0,55
Moisture: Max 14,0
Wet Gluten: % Min 27
Water Absor.: % 60,00
Stability: Min Minute 5,00
Energy BU: Min 70/350 kcal
Product Description: Wheat Flour for Bread  or pizza Making
Packing: 50 Kg or 50lb , PP bags 
 
Wheat Flour Type 650 (B)
Specifications :
Protein: Max 12,0
Ash: Max 0,65
Moisture: Max 14,0
Wet Gluten: % Min 26
Water Absor.: % 60,00
Stability: Min Minute 5,00
Energy BU: Min 70/350 kcal
Product Description: Wheat Flour for Bread or pizza Making
Packing: 50 kg or 50lb, PP  bags 
 
Whole Wheat Flour Type 850 (C)
Specifications :
Protein: Max 12,0
Ash: Max 0,85
Moisture: Max 14,0
Wet Gluten: % Min 29
Water Absor.: % 60,00
Stability: Min Minute 5,00
Energy BU: Min 70/350 kcal
Product Description: Wheat Flour for Bread Making
Packing: 50 Kg  or 50lb , PP bags 

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wheat flour :

 Wheat Flour Type 550 (A)

Specifications :

Protein            : Max 12,0

Ash                 : Max 0,55

Moisture        : Max 14,0

Wet Gluten    : % Min 27
Water Absor. : % 60,00
Stability          : Min Minute 5,00
Energy BU     : Min 70/350 kcal

Product Description: Wheat Flour for Bread  or pizza Making

Packing          : 50 Kg or 50lb , PP bags  

 Wheat Flour Type 650 (B)

Specifications :

Protein            : Max 12,0

Ash                 : Max 0,65

Moisture        : Max 14,0

Wet Gluten    : % Min 26

Water Absor. : % 60,00
Stability          : Min Minute 5,00
Energy BU     : Min 70/350 kcal

Product Description: Wheat Flour for Bread or pizza Making

Packing          : 50 kg or 50lb, PP  bags  

 Whole Wheat Flour Type 850 (C)

Specifications :

Protein            : Max 12,0

Ash                 : Max 0,85

Moisture        : Max 14,0

Wet Gluten    : % Min 29
Water Absor. : % 60,00
Stability          : Min Minute 5,00
Energy BU     : Min 70/350 kcal

Product Description: Wheat Flour for Bread Making

Packing          : 50 Kg  or 50lb , PP bags  
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