Pure And Unadulterated Fresh Wheat Flour - 12.5% Protein, 14% Max Moisture, 250 Sec Falling Number | Versatile For Bread, Cakes, Pastries, Cookies, And Other Baked Goods

With the assistance of skilled and dedicated professionals, we are eminent Exporter & Manufacturer of Safe to Use Wheat Flour in Sofia, Oblast Sofiya-Grad, Bulgaria.

Commodity: Milling Wheat

Quality specifications:
Falling number: min. 250 sec
Foreign matter: max. 2.0 pct
Moisture: max. 14.0 pct
Protein: min. 12.5 pct (N x 5.7 on dry basis)
Test weight: min. 77.0 kg/hl ISO
W: min. 200 as per ISO
Wet gluten: min. 25.0 pct as per EN ISO 21415-1
Bug damaged: max. 2.0%

Commodity :
EU origin Milling Wheat

Quality specifications:

Falling no. (Hagberg): min. 250 sec
Foreign matter: max. 2.0 pct
Moisture: max. 14.0 pct
Protein: min. 12.5 pct (N x 5.7 on dry basis)
Test weight: min. 78.0 kg/hl ISO
W: min. 200
Wet gluten: min. 26.0 pct as per ISO
Bug damaged: max. 1.5
Dead insects: max. 5 per kg
Total Damaged Kernel: 4.0% Max
Shrunken & Broken Kernels: 5.0% Max
Total Defects: 5.0% Max
Total other classes: 2.0% Max
Foreign Material: 0.7% Max
Dockage: 1.5% Max
Test Weight: 58 lbs per bushel
Vitreous Amber Kernels: 80% Min

SOFT WHITE GRADE 2
Protein: 8% - 10% Max
Moisture: 13% Max
Falling Numbers: 150-250
Damaged Kernels: 4% Max
Foreign Matter: 0.8% - 1% Max
Dockage: 1% - 3% Max
Wet Gluten: 25% Min
Dry Gluten: 10% Min
Test Weight: 76 Kg HT Min

SOFT WHITE OR RED WHEAT GRADE 3 & 4
Protein: 12% Min
Moisture: 13% Max
Falling Numbers: 150-250
Damaged Kernels: 0.5% Max
Foreign Matter: 2.5% Max