WHEAT FLOUR FOR BREAD:
Superior grade:
Protein: min 14 %
Moisture: min 14.0 %
W.Gluten: min 28.0 %
Ash(dry basis) : max 0.55 %
FallingNumber : min 275 sec.
First grade: Protein: min 14 % Moisture: min 14.0 % W.Gluten: min 30.0 %
Ash(dry basis) : max 0.75 %
FallingNumber : min 245 sec
WHEAT FLOUR FOR NOODLES & BISCUITS:
Type M 55-23
Protein: min 11.5 %
Moisture: min 14.0 %
W.Gluten: min 23.0 %
Ash(dry basis) : max 0.55 %
FallingNumber : min 288 sec
Type M 75-23
Protein: max 12 %
Moisture: min 14.0 % W.Gluten: min 25.0 %
Ash(dry basis) : max 0.60 % FallingNumber : min 290 sec
Dark bread WHEAT FLOUR (Second grade:
Protein :min 14 % Moisture :min 13.0 % W.Gluten :min 28.0 %
Ash (drybasis) : max 1.45 % Falling Number: min 238 sec