Wheat flour is a type of flour made by grinding wheat grains. It is commonly used in a wide variety of food products, such as bread, pastries, cakes, and noodles. Wheat flour is versatile and can be used in many different cooking and baking applications. It contains gluten, a protein that gives dough its elasticity and helps it rise during baking. Wheat flour can be classified into different types based on the amount of gluten it contains, including all-purpose flour, bread flour, pastry flour, and cake flour. It is a good source of carbohydrates and several essential vitamins and minerals, including iron and B vitamins.
1- Wheat Flour "Grade 1"(Maida)
First grade wheat flour contains a large amount of gluten due to which the dough has elastic structure and finished products have good shape, high volume, pleasant taste and aroma. It is used of preparing Chapatti, Tandoori Chapati, Pranthas etc. First grade wheat flour is recommended for baking a variety of breads (pies, rolls, muffins, pancakes, etc.). It is used for preparing in various items some of them are Bread, Burger buns, Rusk, Pasta, Noodles, Pizza dough, Cake, Biscuits etc.Grade 1 wheat flour is a type of flour that is produced from high-quality wheat grains with a high extraction rate. It has a fine texture and is typically used for making bread, chapati, and other baked goods. Grade 1 wheat flour has a high protein content and is rich in gluten, which makes it ideal for making bread that is soft and elastic. It is also a good source of carbohydrates, fiber, and several essential vitamins and minerals. However, it is worth noting that grading systems for wheat flour can vary between countries, and not all countries may use a grading system.
GRADE 1
Wheat flour, premium grade, 1 kg, Used for the production of: white bread, pita bread, French baguettes, cakes, pasta, pizza.
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GRADE 1
Wheat flour, premium grade, 1 kg, Used for the production of: white bread, pita bread, French baguettes, cakes, pasta, pizza.
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Product Specification
Moisture | 13 % -13.5 % |
Total Ash | 0.5 – 0.55 % |
Acid Insoluble Ash | 0.015-0.02 |
Alcoholic Acidity | 0.02%-0.03% |
Gluten | 28% – 30 % |
Water Absorption Power | Min.60% |
Sedimentation Value | 23ml – 24ml |
Maltose Value | 2.5mg – 3.5mg |
Protein Crude | 12 % – 13 % |
Crude Fiber | Max. 2.5% – 3% |
Starch | 73% – 75% |
Colour | Creamish White |
2- Wheat Flour "Grade 2"(Atta)
Grade 2 flour is ideal for making crackers, breadsticks, home-made bread, bread rolls and mini-pizzas with by-gone flavours. There is no doubt that it is perfectly suited to making nutritious bread and appetisers with a rustic flavour, without completely sacrificing the pleasant flavour of white flour. Grade 2 wheat flour is typically used for making chapati, puri, and other flatbreads. It is still a good source of carbohydrates, fiber, and several essential vitamins and minerals, but it has a slightly lower protein content compared to grade 1 wheat flour. However, it is worth noting that grading systems for wheat flour can vary between countries, and not all countries may use a grading system.
GRADE 2
Type 2 flour is ideal for making crackers, breadsticks, home-made bread, bread rolls and mini-pizzas with by-gone flavours.
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GRADE 2
It is use of preparing Chapatti, Tandoori Chapatti, Pranthas.
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Product Specification
Compsition | Results | Methods |
Wet Gluten | 31%-34% | ICC 137/1 |
Gluten Dry | 10%-12% | ICC 137/1 |
Extensibilty | Good | Visual |
Total Ash | 0.9%-1% | AACCO821 ICC104/1 |
Milling | Coare | – |
Smell | Floury | Sniff test |
Protein | 11%-13% | ICC 159.AACC-A4-15A |
Moisture | 14%-15% | ICC 110/1,AOAC-92510 |
Puffing | Moderate | Visual |
Partical size passed thorugh 355 u sueve(30GG) | 98.32% | ICC-207 |
Fiber | 0.634% | FSC-1974 |
Color | Creamy white | Visual |
Moisture(130 OC/hr)(oven) | 14%-15% | ICC 110/1 AOAC-92510 |
Water absorption 100kg | 61.11% | ICC 155/1 |
Falling number | 377sec | AACC-58-81 BICC-107 |