FLOUR

An ingredient used in many foods, flour is a fine powder made from grain or other starchy food sources. It is most commonly made from wheat, but also maize (aka corn), rye, barley and rice, amongst many other grasses and non-grain plants.

Flour is always based on the presence of starches, which are complex carbohydrates.

Usually, the word "flour" used alone refers to wheat flour, which is one of the most important foods in European and American culture. Wheat flour is the main ingredient in most types of breads and pastries. Wheat is so widely used because of an important property: when wheat flour is mixed with water, a complex protein called gluten develops. The gluten development is what gives wheat dough an elastic structure that allows it to be worked in a variety of ways, and which allows the retention of gas bubbles in an intact structure, resulting in a sponge-like texture to the final product.

WHEAT FLOUR

Origin:India /Seller's option

Specifications:

Protein : 9.50% Min

Ash : 0.5% Max

Moisture :14% Max

Dry Gluten :8.50% Min

100% flour passed through Entoleters to give 100% infested free flour for higher shelf life.

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