Wheat Dealers in Lilashah Nagar, Gandhidham

• Type: Organic Wheat, Wheat
• Application: Bakery Products, Cookies, Cooking, Making Bread
• Certification: ISO 9001:2008 Certification
• Cultivation Type: Organic
• Shelf Life: 2yrs
• Color: Brown-Yellow, Creamy, White, Yellow-Creamy
• Packaging Type: PP Bag
• Part: Food Gains
• Feature: Gluten Free, Good For Health, High In Protein, Natural Test, No Artificial Flavour, No Genetic Engineering, No Preservatives, Non Harmful, Organic
• Packaging Size: 20-25kg, 25-50kg, 5-10kg, 50-100kg

Specification Moisture 12% Max. Protein 12% Min. Broken 1% Max Forign Matter 2% Max Purity 99% Max Packing 4050 Kg.Pp Bags Or Bulk In Container Quantity As Buyer Require

• Brand Name: PRIYA BHOG

We are the manufacturers and exporters of wheat flour . wheat flour is high in nutrients. Because of its fiber properties, wheat flour is the first choice of the health conscious people. Wheat flour is obtained by milling wheat. there are various types of wheat. The differences between the flours comes down to the type of wheat, the parts of wheat included, the processing of the wheat. we utilize best type and quality of wheat to make wheat flour. Wheat flour is used daily in most of the states in north as well as western states of india. Wheat flour is used to make rotis, parathas etc. For daily meal. There are various other uses such as in bread and other bakery products as well as in many other recipes in which wheat flour is used as main ingredient. wheat is the only grain with sufficient gluten content to make raised or leavened loaf of bread. Wheat flour is undoubtedly one of the most important foods in our diet, not because of its nutrition but because of our habit and we cannot eliminate wheat flour from our diet. In india, a meal is not complete with rotis and in western countries, one cannot imagine a meal without bread. No matter how badly a person would like to lose weight but he/she cannot remove wheat flour from the diet. the whole wheat flour is dark brown in color and is used in making rotis and parathas whereas the white wheat flour which is also called as enriched wheat flour is used in bread, cookies, cakes etc. The whole wheat flour has more nutritional values than the enriched wheat flour because of that only, people nowadays are opting to use whole wheat flour in their diet. an excellent source of complex carbohydrates is wheat flour. Wheat flour contains b-vitamins, calcium, folacin, iron, magnesium, phosphorus, potassium, zinc, minimal amounts of sodium and other trace elements. Other than gluten flour, all types of wheat flour contains 9 to 15 percent of calories derived from protein. Not more than 5 percent calories are derived from fat. Because of its excellent nutritional value, the wheat flour has become the most consumed flour in this world. Ingredients: wheat specification : (1) indian wheat flour: general specification a) protein: 11% min b) moisture: 14% max c) ash content : 0.6% max d) wet gluten : 27% min e) acidity : 0.04% max (2) wheat flour for snack a) protein: 9.5% min b) moisture: 14% max c) wet gluten : 25%min d) ash : 0.60%max (3) wheat flour for instant noodle a) protein: 10% min b) moisture : 14% max c) wet gluten : 26%min d) ash : 0.60%max (4) wheat flour for bread, instant noodle a) protein: 10% min b) moisture : 14% max c) wet gluten : 26%min d) ash : 0.56%max (5) wheat flour for wet noodle, bread, instant noodle a) protein: 10.5% min b) moisture : 14% max c) wet gluten : 28%min d) ash : 0.56%max (6) wheat flour for wet noodle, bread, instant noodle, pizza a) protein :11% min b) moisture :14% max c) wet gluten: 29%min d) ash : 0.56%max (7) wheat flour for wet noodle, croissant, pizza a) protein :12% min b) moisture:14% max c) wet gluten : 31%min d) ash: 0.56%max (8) wheat flour for french loaf, sandwich, wanton noodle a) protein :13% min b) moisture :14% max c) wet gluten: 33%min d) ash : 0.56%max (9) wheat flour for high quality sandwich, wanton noodle a) protein :13.30% min b) moisture :14% max c) wet gluten : 34%min d) ash : 0.56%max (10) industrial flour a) moisture: 13% max b) ash (d.b.): 3.25% max c) starch : 40% min. d) %granulation >425 mu - max 5 425-180 mu - max 55 < 180 mu - min 45

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