| ≥1 piece |
Detailed introduction to flour 1:
| PARAMETERS | SPECIFICATIONS |
| Moisture (%) | 14.00 MAX |
| Ash (%) | 0.55 MAX |
| Protein (%) As is | 11.00 MIN |
| Wet Gluten (%) | 28.0 Min |
| Dry Gluten (%) | 10.0 Min |
| Gluten Index (%) | 60.0 Min |
| Water Absorption (%) | 60.0 – 65.0 |
| Development Time ( Min) | 4.0 – 7.0 |
| Stability (min) | 10.0 – 25.0 |
| Resistance To Extension (BU) | 300- 600 |
| Extensibility (CM) | 12.0 – 22.0 |
| Throughs (250u) % | 95.0 Min |
| General | Produced Flour milled from clean quality imported Wheat which passed through series of sifter sieves |
| Appearance | White Flour, Fine granulation free from infestations and other contaminants |
| Odor | Characteristic Wheat Flour odor . free from mustiness and other foreign odor. |
| Others | Fortified with Iron and Folic Acid Iron = 30 – 40 ppm Folic Acid: 1.5 – 2.0 ppm |
| Shelf life | Min 6 Month |