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Specifications

Wheat flour f

Types of flour

All-Purpose Flour ( Farina “00”)
All-purpose flour is the finely ground endosperm of high protein wheat, separated from the bran and germ during the milling process. It has great gluten strength and can be used for a wide range of yeast breads, rolls, buns, crusty breads, breadsticks, pizza dough, and pitta bread, as well as specialty bakery items such as pastry shells, cookies, pie dough, biscuits, pancakes, waffles, doughnuts, brownies and many other cakes.

Self-Raising Flour
Self-raising flour is all-purpose flour that also contains raising agents, such as baking powder. It is used in recipes where the mixture needs to expand on cooking to give it a light result. It is suitable for all varieties of cakes, including layer cakes, sheet cakes, chiffon cakes, wedding cakes, sponge cakes, snack cakes, scones, muffins, doughnuts and it will also work in certain cookies, crackers and pastries, brownies, muffins and quick breads, such as corn bread, beerbread, etc.

Durum Flour (Village Flour)
Durum flour is also known as “yellow” flour and is derived from durum wheat. It is high in protein and is used for a wide selection of traditional Mediteraneab breads, pitta and flat breads, as well as many traditional mediteranean snacks, such as cheese, olive, spinach pies, etc. It is also suited for sheeted pasta products such as ravioli and noodles.

Semolina (Coarse Semolina)
Semolina is also derived from 100% durum wheat. It is the coarsely ground endosperm of durum wheat and is taken at an earlier stage than of the milling process. Semolina is therefore more granular than Durum Flour. The high protein Semolina may be coarse or fine (according to the size of the granules) but both kinds are ideal for the production of quality pasta, as well as many savoury snacks, sweet puddings and desserts. It is also used for couscous in Africa and Latin America.

Whole Meal Flour (Whole Meal Flour)
Whole wheat flour is a coarse-textured flour containing the bran, germ and endosperm. The presence of bran reduces the gluten development therefore baked products made from whole wheat flour tend to be heavier and thicker than those made from white flour. Whole wheat flour is rich in B-vitamins, vitamin E and protein, and contains more trace minerals and Dietary Fiber than white flour. In most recipes, whole wheat flour is mixed in equal quantities with plain white flour, to produce a wide range of crusty breads, bread rolls, pitta breads and many others.

Our Advice

WHEAT FLOUR FOR BREAD (FROM HIGH QUALITY SOFT WHEAT)

Grade : First
Taste: typical of flour
Smell: typical of flour
Moisture: 14.00%
Ash 0,60%
Wet gluten: 26% Min