Wheat flour is made from the grinding of wheat used for human consumption. Soft flour is comparatively low in gluten.Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. Atta flour is a type of flour used in India to make chapattis and other flat breads. Most of wheat’s important nutrients are located in the middle. The bran contains insoluble fibre (important for digestive health), in complete protein, some trace amounts of vitamin B, and Iron. Almost all of the vitamins B, including folic acid, carotenes and other antioxidants High Fibre with High Protein.

SPECIFICATION

Crop : recent

Moisture: 13 %

Ash: 0,54 %

Raw Gluten: 30 % min

Falling number: 280 – 300 sec

Water Absorbtion: 63 %

Peak: 5-6 min

Relaxation: 5 mm

Protein 100g: 11 g

Acidity: 1,8 °Specification

Crop : recent

Moisture: 13 %

Ash: 0,54 %

Raw Gluten: 30 % min

Falling number: 280 – 300 sec

Water Absorbtion: 63 %

Peak: 5-6 min

Relaxation: 5 mm

Protein 100g: 11 g

Acidity: 1,8 °