FOB Price
Obtenir le dernier prix200 ~ 300 / Metric Ton ( Negotiable )
|Minimum Order
Localité:
-
Prix de commande minimale:
Commande minimale:
1 Metric Ton
Packaging Detail:
25KG
Delivery Time:
10 DAYS
Supplying Ability:
5000 Metric Ton per Month
Payment Type:
T/T, L/C, Western Union, Money Gram
South Africa
Personne àcontacter Christina
Mabopane, Gauteng
High Grade Wheat Flour:
1.Bread Flour-
White flour which is made from hard, winter wheat is called
bread flour. The higher protein gives it a high gluten content.
This is the best choice for yeast breads
2.Cake Flour-
Cake flour is white flour. It is made from a soft wheat, which
means it will have less gluten that the hard winter wheat flour. It
has a high starch content and low protein which helps make the
finished baked goods delicate and light. Cake flour is bleached,
which means it goes through a chemical process which actually
chlorinates the flour. This process helps to improve the texture of
the finished product. It cannot be used for yeast
breads.
3.Graham Flour-
Graham flour is a course flour used in graham crackers and some
muffins and breads. It is sweet and nutty to the taste. This flour
is made by grinding the components of the wheatberry separately and
then combining them again
4.Self Rising Flour-
It is
an all purpose flour that has salt and leavening all ready added to
it. Many people use self rising flour for biscuits and quick
breads. You can\'t use it for yeast bread. Never add salt or
leavenings to recipes where self-rising flour is called
for
