Bakery Machine Dealers in Ab Road, Indore

• Voltage: 380V
• Usage/Application: Bakery
• Operating Phase: Three Phase
• Machine Body Material: Stainless Steel
• Brand: Machinery Point
• Power Source: Electric
• Automation Grade: Automatic
• Power: 6 HP

We are the reliable Exporter and Supplier of superior quality Wheat Flour. Our Wheat Flour is widely used in homes, restaurants, hotels and many other places. We use food grade packaging to keep it safe for longer duration. Our offerings include:Whole Wheat Flour : It is a dark brown and coarse textured Wheat Flour containing bran, germ and endosperm and is highly nutritious. It is milled from the best type and quality of Wheat. Also All-purpose Wheat Flour or Special Wheat Flour. Refined Wheat Flour (Maida Flour) : We procure Refined Wheat Flour from reliable processors who use advanced techniques to refine flour. It is extracted from the inner white portion of the Wheat after the outer brownish layer is removed. Also Maida Flour, White Wheat flour, Enriched Wheat flour, General Purpose Flour. It is used to add crispiness in recipes such as naan, pastries, etc. Uses : It is used to prepare popular Indian recipes such as ladu, lapsi, dalbati and bhakhari. It is also used to bake breads, cakes, cookies, pastries, noodles, etc. Used to make various Indian bread items like puri, parantha, chapatti, naan, kulcha, etc. It is also used in preparing bakery products like bread, biscuits, toast, cookies, cakes and many more. Additional Information : Packaging : PP bags, Pouch, etc. Quantity : 500 Gm, 1 Kg, 5 Kg & 10 Kg ; 25 Kg and 50 Kg, etc.

We are offering wheat flour. All kind / grade wheat flour with the production capacity of about 1800 mts per day.

Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called "clean", "white", "brown" or "hard" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a finer or crumbly texture.[1] 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.

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Wheat flour is the most important ingredient in home baking and is the basic ingredient for almost every commercially baked product and pasta.

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