Plastic Containers Dealers in Upleta, Rajkot

• Packaging Type: Plastic Bag
• Cultivation Type: Natural,Organic
• Shelf Life: 3months
• Application: Cooking,Other
• Color: Creamy,White,Other
• Certification: Other
• Packaging Size: 25-50kg
• Part: Other
• Feature: Organic,Good for Health,High in Protein,Natural Test
• Type: Wheat Flour
• Function: Cookies,Muffins,Some Bread,Other

• Type: Wheat Flour
• Brand Name: as per costumer requirement
• Certification: FSSAI
• Application: Cooking
• Cultivation Type: Common
• Shelf Life: 3months
• Grade: AA grade
• Color: White
• Feature: No Preservatives, Good For Health, Natural Test
• Function: Cookies
• Packaging Type: PP Bag, as customer requirement
• Part: Food
• Packaging Size: 10-20kg
• Country of Origin: India
• Condition: L/C payment we also accept
• Production Capacity: 200 Mt
• Warranty: 3 months

• Color: White
• Packaging Type: Gunny Bag

• Material: Plastic
• Capacity: 5 Litre

With an aim to stand tall on the expectations of our esteemed clients, we are offering delicious Natural Honey, White Honey, Black Honey to our clients. For processing the offered honey our professionals use the pioneered techniques. This honey is available in diverse safe packaging options to maintain its taste and purity at clients' end. Apart from this, our esteemed patrons can avail our provided honey from us at reasonable price.  

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 "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture.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. In terms of the parts of the grain (the grass fruit) used in flour the endosperm or protein/starchy part, the germ or protein/fat/vitamin rich part, and the bran or fiber part there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or wholemeal flour is made from the entire grain, including the bran, endosperm, and germ. Germ flour is made from the endosperm and germ, excluding the bran.

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