Wheat Flour, Enzyme Deactivated Flour-Low Micro Count,United States price supplier

Proprietary Heat Treatment Process

For over 80 years, wheat flour has been treated by heat, moisture, and chemicals in order to modify the functionality --- performance--- of the wheat protein, starch and the lipids (fats).

Product Description:

<> Enzyme Deactivated flour meets demanding microbiological specifications which is required

by today baking applications.

<> It is a blend of 100% soft wheat flour that is free of all chemicals additives.

<> The special proprietary heat treatment process creates a unique, stable and consistent wheat

flour which is suitable to today's competitive market.

<> This product can be further thermally processed and customized.

<> Milled using appropriate Good Manufacturing Practices and following extensive HACCP

program.

Product Applications/Uses:

<> Cookie Dough

<> Anything Baked or Cooked that needs a Low-Microbiological Count.

<> Packaged Food Blends (Mixtures)

<> Packaged Foods

General Specifications:

Moisture: 6.0% - 10.0% AACC 44-15A

Amylograph: 300 minimum

Microbiological Specifications:

yeast 500/gram, Maximum FDA BAM

Mold 500/gram, Maximum FDA BAM

Standard Plate Count 10,000/gram, Maximum FDA BAM

Salmonella Negative FDA BAM

Coliforms 100/gram, Maximum FDA BAM

E. Coli 3/gram, Maximum FDA BAM

Ingredient Declaration:

<> Wheat Flour

==================================

Clean up that label! Heat Treated Wheat Flour is all-Natural.

Improves the flavor of your products!

Consistent Results Batch-to-Batch, Lot-to-Lot!

Improve the functionality of your products!

Heat Treated Wheat Flour is Made Application Specific..... we welcome your specific inquiry.

Heat Treated Wheat Flours are premium priced..... you must needed.

MADE IN USA