La description
~*- Whole Wheat Flour FOR BREAD .
Moisture: (max.)*4.0%, Ash: (max.) 1.8%, Protein: *3%: (min.)
*0.5%
*- Type***0 -HIGH PROTEIN-FOR BAKERY AND NODDLE: .
Moisture: (max.) *4.0%, Ash: (max.) 0.*5%, Protein: (min.) *2.5%,
Wet gluten: (min.) *3%
*- Type***0 -HIGH PROTEIN –FOR BAKERY AND NODDLE:
Moisture: (max.) *4.0%, Ash: (max.) 0.*5%, Protein: (min.) *2.5%,
Wet gluten: (min.) *3%
*- Type***0 HIGH PROTEIN –FOR BAKERY AND NODDLE:
Moisture: (max.) *4.0%, Ash: (max.) 0.*5%, Protein: (min.) *2.5%,
Wet gluten: (min.) *3%
*- Type***0 -HIGH PROTEIN–FOR BAKERY AND NODDLE:
Moisture: (max.) *4.0%, Ash: (max.) 0.*8 %, Protein (in a dry
product): (min.) *2.5%, Wet gluten:
(min.) *3%
*- Type***0 HIGH PROTEIN – FOR BAKERY AND NODDLE:
Moisture: (max.) *4.0%, Ash: (max.) 0.*2 %, Protein: (min.) *2.5%,
Wet gluten: (min.) *3%
~Premium Wheat Flour:
Wet Gluten *9% Min
Protein *1% Min
Moisture *4% Max
Ash 0.*0% Max
Dry Gluten: *0.*0% Min
~Soft Wheat Flour:
Wet Gluten *7% Min
Protein *1% Min
Moisture *4% Max
Ash 0.*5% Max
Dry Gluten: 9.*0% Min
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