Wheat Flour

Wheat Flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called “clean,” “white,” “brown or “hard.” If they have high gluten content they are called “soft” or “weak “flour if the gluten content is low.

In terms of the parts of grain used in flour, the endosperm or protein/starchy part, the germ or protein/vitamin-rich part and the bran or fiber part, there are three general types of flour. White flour is made from the endosperm only. Whole grain or whole-meal flour is made from the entire grain, including bran, endosperm and germ. A germ flour is made from the endosperm and germ excluding the bran.

Products

Type 850 – High Protein for Baking and Noodles

Type 650 – High Protein for Bakery and Noodles

Type 550 – High Protein for Bakery and Noodles

Type 480 – High Protein for bakery and Noodles

Type 420 – High Protein for Bakery and Noodles

Premium Wheat Flour

Soft Wheat Flour

Chapatti/Roti Fine Flour (Chakki Atta)

Specifications

Whole Wheat Flour for Bread

Moisture: max-14.0%, Ash: max 0.85%, Protein: min 13% min 10.5%

Type 850 High Protein

Type 550 High Protein

Moisture: max 14%, Ash: max 0.55%, Protein: min 12.5%, Wet Gluten: Min 33%

Type 480 High Protein

Moisture: max 14%, Ash: max 0.48%, Protein (in a dry product) min 12.5%

Wet Gluten: min 33%

Type 420 High Protein

Moisture: max 14%, Ash: max 0.48%, Protein: min 12.5%, Wet Gluten: min 33%

Premium Wheat Flour:

Wet Gluten: 29% minimum

Protein: 11% minimum

Moisture: 14% maximum

Ash: 0.60% maximum

Dry Gluten: 10% minimum

Soft Wheat Flour

Wet Gluten: 27% minimum

Protein: 11% minimum

Moisture: 14% maximum

Ash: 0.65% maximum

Dry Gluten; 9% minimum

For pricing, specifications or information, please e mail us at info@dzatacommodities.com or
call 866.530.8686 for immediate response.