Wholegrain Wheat Flour,Australia price supplier

Wholegrain Wheat Flour

Description:

 

Whole wheat flour is a milling product, produced by milling cleaned and prepared wheat (Triticum aestivum).
This type of flour is also called graham flour or integral flour and is ground from the whole wheat grain including the germs and  outer parts that are normally used as bran.Due to this, it is rich in fibre, B vitamins, Vitamin E and various minerals as Na, K, Ca,  Fe. The protein content is much higher in comparison to other types of flour.Consistency of the product is free, liquid, granular  and free of lumps.

 

Purpose of use:

 

It is suitable for Graham bread and wholegrain bread and other baked goods rich in important dietary fibre,
protein and minerals especially iron. It also contains group B vitamins and has a somewhat higher fat content than white flour,  including unsaturated fatty acids, which help to protect against cardiovascular diseases. It contains slightly less rapidly  digestible starch in comparison with other wheat flours, is especially suitable for health products and is suitable, in limited  quantities, for people with diabetes and for dieting. The product is used for food purposes. Heat treatment is needed.

 

Quality parameters

 

Moisture (130°C)	max 15 % ICC 110
Ash (900°C)	max 2 % ICC 104
Wet gluten	25 - 30 % ICC 137
Dry gluten	9 – 11 %
Acid degree	/
Gluten index	70 - 90
Falling number (FN)	350 – 650 sec Perten 1800 (Hagberg, Falling number) ICC 107
Protein (Nx5,7)	min 13,0 % Inframatic 8100 (Kjeldahl) ICC 105

Rheological properties

 

• Farinogram ICC 115

 

Water absorption over 56 %

Development test over 2

Stability over 6

Quality number over 70

Rate of softening over 10/30

 

• Amilogram ICC 126

• Ekstenziogram ICC 114

E-increasing over 80 cm2

b (stretching) 140- 160 mm

c (resistance) over 300 EE

c/b 1,8-2,5

 

Microbiological properties:

 

Whole wheat flour has the characteristic color, smell and taste. It does not contain live or dead
storage pests. It does not contain any other smell and taste.

 

Bacillus cereus	< 3.000 MMB-SM-62 ISO 7932:2004
Enterobacteriaceae at 37°C	< 1.000 MMB-SM-66 EN ISO 21528-2:2004
Yeasts and molds	< 3.000 MMB-SM-61 AOAC 997.02
Salmonella in 25 g	not detected MMB-SM-51 SIST EN ISO 6579:2003

Chemical properties

 

Heavy metals

 

Pb (lead)	< 0,2 ppm REG CE 1881/2006
Cd (cadmium)	< 0,1 ppm REG CE 1881/2006
Pesticides	REG CE /2006

Average nutritional value at 100 g

 

100 g of mixture containing on average

 

Calories	355 kcal / 1480 KJ
Protein	10,0 g
Carbohydrates	72,0 g
Fat	2,5 g

Packing:

 

The product is packed in paper bags of 2 kg, 5 kg and 25 kg or by agreement. After filling, there may be loss of weight  due to drying.

 

Storage:

 

The product is stored in a cool, dry place on the pallet, raised from the ground.

 

Shelf life:

 

6 months

 

Allergens:

 

Product contains gluten.

 

Legal  regulation:

 

The product meets the requirements of the Rules of cereal products, Ur.l.RS 26/03, 31/04, 45/08 and the

requirements of the Regulations on the general labeling of prepackaged food Coll. l RS 71/00.

 

GMO status:

 

It does not contain ingredients or additives, which should be declared as GMO in the European regulative
1829/2003 and 1830/2003!