Wheat Flour

CULTIVATION

Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any otherflour. Wheat varieties are called "soft" or "weak" if glutencontent 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, 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.

TRADE DETAIL
BENEFITS OF WHEAT FLOUR

Nutritional Facts

The Flour Industries is wide with world wide application in food industries. Various uses are Bread, Cakes, Bakery, Waffles.

  • USES
    Wheat Flour Bread
  • Wheat Four Chapati
  • Wheat Four Hotdogs
  • Wheat Four Toast
  • Wheat Four Waffle