Wheat flour (Maida) is produced by milling of cleaned wheat seeds in a roller flour mill. Wheat flour is free flowing and dry to touch. It is white to creamy color and free from any visible bran particle. It has a characteristic taste and flavor but free from undesirable smell & musty flavor.
It is best used in :
Biscuit industries.
Confectionaries.
Food product industries.
Domestic purpose
Specifications:
1.) Wheat Flour Grade – A
| Moisture | 12.50 to 13.00% Max. |
| Protiein | 9 to 10 % Min. |
| Gluten | 28 to 30 Min. |
| Ash | 0.50 to 0.55 Max. |
2.) Wheat Flour Grade – B
| Moisture | 13.50 to 14.00% Max. |
| Protiein | 8 to 9 % Min. |
| Gluten | 25 to 30 Min. |
| Ash | 0.55 to 0.60 Max. |
3.) Wheat Flour Grade – C
| Moisture | 13.50 to 14.00% Max. |
| Protiein | 8 to 9 % Min. |
| Gluten | 24 to 27 Min. |
| Ash | 0.85 to 1.00 Max. |