| ≥1 piece |
quality wheat,maize,rice,Cassava flour for sale at a very competitive market price
1) Type 55 Flour For breads
The properties of this flour:
• Humidity : 14.5 % max.
• Gluten : 28 % min.
• Sedimentation : 35 % min.
• Water Absorption : 63 % min.
• Sedimentation Number : 330 max.
• Protein : 11 % min.
• Elasticity : 140 mm min.
• Dough Extension Resistance: 650 pu min.
Excellent shaping, high water absorption. High elasticity and extension. Thin shell, homogenous pore structure; whiteness of the inner Bread, late staling
2)- Type 650 Flour For Breads (Quality A)
The properties of this flour:
• Humidity : 14.5 % max.
• Gluten : 28 % min.
• Sedimentation : 35 % min.
• Water Absorption : 65 % min.
• Sedimentation Number : 330 max.
• Protein : 10.5 - 11 % min.
• Elasticity : 140 mm min.
• Dough Extension Resistance: 600 pu min.
3)Type 650 Flour For Breads (Quality B)
The properties of this flour:
• Humidity : 14.5 % max.
• Gluten : 27 % min.
• Sedimentation : 30 % min.
• Water Absorption : 65 % min.
• Sedimentation Number : 350 max.
• Protein : 10.5 % min.
• Elasticity : 130 mm min.
• Dough Extension Resistance: 550 pu min.
4) Type 850 Eriþ Flour For Breads
The properties of this flour:
• Humidity : 14.5 % max.
• Gluten : 25 % min.
• Sedimentation : 22 % min.
• Water Absorption : 65 % min.
• Sedimentation Number : 350 max.
• Protein : 8.5 % min.
• Elasticity : 100 mm min.
• Dough Extension Resistance: 350 pu min.
Other flours
1) Flour for Deserts - Pies - Pizzas
The properties of this flour:
• Humidity : 14.5 % max.
• Gluten : 28 % min.
• Sedimentation : 35 % min.
• Water Absorption : 65 % min.
• Sedimentation Number : 320 max.
• Protein : 12 % min.
• Elasticity : 150 mm min.
• Dough Extension Resistance: 650 pu min.
This flour is excellent for high water absorption, high productivity, easy to process, excellent elasticity and easy to roll out, rip-proof.
2)Flour for Thin Sheet of Dough
The properties of this flour:
• Humidity : 14.5 % max.
• Gluten : 28 % min.
• Sedimentation : 35 % min.
• Water Absorption : 63 % min.
• Sedimentation Number : 320 max.
• Protein : 12 % min.
• Elasticity : 150 mm min.
• Dough Extension Resistance: 500 pu min.
High water absorption, high productivity, easy to process. Excellent elasticity and extension. Easy to roll out, rip-proof
| Type: All-Purpose Flour | Made From: Rice, Wheat, cassava Or Manioc, Corn... | Max. Moisture (%): 14 |
| Place of Origin: Cameroon | Brand Name: nosucam | Model Number: 01572 |
| cream white: powder |