Оптовая продажа от производителя лапши свежий влажный рамен лапша
US $15.00-$30.00
Высококачественная подложная мука/универсальная/пшеничная
- Категория: Grain Products >>>
- Поставщик: UWANIT,INC
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Описание и отзывы
Трекер стоимости
| Месяц | Минимальная цена | Макс. стоимость |
|---|---|---|
| Sep-17-2025 | 0.36 $* | 0.39 $* |
| Aug-17-2025 | 0.79 $* | 0.34 $* |
| Jul-17-2025 | 0.48 $* | 0.48 $* |
| Jun-17-2025 | 0.91 $* | 0.28 $* |
| May-17-2025 | 0.62 $* | 0.81 $* |
| Apr-17-2025 | 0.65 $* | 0.91 $* |
| Mar-17-2025 | 0.66 $* | 0.97 $* |
| Feb-17-2025 | 0.90 $* | 0.89 $* |
| Jan-17-2025 | 0.54 $* | 0.50 $* |
Характеристики
Since 1992, Our Company has been setting the standard for quality and service in the flour milling industry. Milling is our business, but we aren't just a cake flour supplier. In addition to being a flour supplier for the consumer packaged good industry, we also provide hotel and restaurant flour (H&R flour) for the food service industry.
Many of our customers take advantage of our milling expertise and collaborate with our team to create the best custom milled flour for their plant. Both our standard bakery flours and custom bakery flours are offered in 50 lb bags, supersacks & bulk.
Soft Wheat Flour
Highest quality flour milled from cleaned, sound, soft red winter wheat to your specific needs. Soft wheat flour is typically used in applications such as:
Cake Flour
Biscuit Flour
Cookie Flour
Donut Flour
Cracker Flour
Batter & Breading Flour
Soup/Sauce/Gravy Flour
Hard Wheat Flour
Heat Treated Cake Flour
Heat Treated Pastry Flour
Heat Treated Soup/Sauce/Gravy Flour
Physical and Chemical Specification.
Pizza Flour (Hard Flour)
Physical and Chemical Properties
Percentage of Moisture : max. 14,5%
Protein : 12.50% - 13.00% (Factor, 5.7)
Gluten Rate : min 30%
Sedimentation : min 40
Ash : 0.55%
Water Absorption : min 60%
Dough Stability : min 12 minutes
Softening Degree : max. 60 THIS
Energy : 120 cm2 (Extensograph)
Taste and Smell : In Particular Taste and Smell
Bread Flour / Type 650
Physical and Chemical Properties
Percentage of Moisture : max. 14,5%
Protein : 10%
Gluten Rate : min 26%
Sedimentation : min 32
Ash : 0.65%
Water Absorption : min 57%
Dough Stability : min 4 minutes
Softening Degree : max. 90 THIS
Energy : 80 cm2 (Extensograph)
Taste and Smell : In Particular Taste and Smell
Bread Flour / Type 550
Physical and Chemical Properties
Percentage of Moisture : max. 14,5%
Protein : 11.5% - 12% (Factor, 5.7)
Gluten Rate : min 27%
Sedimentation : min 35
Ash : 0.55%
Water Absorption : min 58%
Dough Stability : min 6 minutes
Softening Degree : max. 80 THIS
Energy : 90 cm2 (Extensograph)
Taste and Smell : In Particular Taste and Smell
Cake Flour
Physical and Chemical Properties
Percentage of Moisture : max. 14,5%
Protein : 8.5% - 10% (Factor, 5.7)
Gluten Rate : min 25%
Sedimentation : min 25
Ash : 0.62%
Water Absorption : min 55%
Dough Stability : min 2 minutes
Softening Degree : max. 150 THIS
Energy : 60 cm2 (Extensograph)
Taste and Smell : In Particular Taste and Smell
All Purpose Flour
Physical and Chemical Properties
Percentage of Moisture : max. 14,5%
Protein : 10% - 11.5% (Factor, 5.7)
Gluten Rate : min 26%
Sedimentation : min 35
Ash : 0.65%
Water Absorption : min 58%
Dough Stability : min 5 minutes
Degree of Softening : max. 120 THIS
Energy : 80 cm2 (Extensograph)
Taste and Smell : In Particular Taste and Smell
Whole wheat flour
Made from milling the Whole kernel: endosperm, bran, and germ. The bran and germ make this flour extremely nutritious and rich in fiber, and give items made with whole-wheat flour their characteristic nutty, toasty flavor. Made from soft or hard wheat, whole-wheat flour is blended into bread, all-purpose, and pastry flours. Baked goods made with whole-wheat flour will be chewier and heavier than those made with white flours.
Packaging and delivery options include: Polypropylene Bags 25kg, 50 kg, Super sacks, bulk tankers and rail delivery. Custom packaging and private label options are also available.
If you have any demand for of any type, please contact us.
We will be happy to provide all your requirement at competitive and affordable rates with excellent services.
Many of our customers take advantage of our milling expertise and collaborate with our team to create the best custom milled flour for their plant. Both our standard bakery flours and custom bakery flours are offered in 50 lb bags, supersacks & bulk.
Soft Wheat Flour
Highest quality flour milled from cleaned, sound, soft red winter wheat to your specific needs. Soft wheat flour is typically used in applications such as:
Cake Flour
Biscuit Flour
Cookie Flour
Donut Flour
Cracker Flour
Batter & Breading Flour
Soup/Sauce/Gravy Flour
Hard Wheat Flour
Heat Treated Cake Flour
Heat Treated Pastry Flour
Heat Treated Soup/Sauce/Gravy Flour
Physical and Chemical Specification.
Pizza Flour (Hard Flour)
Physical and Chemical Properties
Percentage of Moisture : max. 14,5%
Protein : 12.50% - 13.00% (Factor, 5.7)
Gluten Rate : min 30%
Sedimentation : min 40
Ash : 0.55%
Water Absorption : min 60%
Dough Stability : min 12 minutes
Softening Degree : max. 60 THIS
Energy : 120 cm2 (Extensograph)
Taste and Smell : In Particular Taste and Smell
Bread Flour / Type 650
Physical and Chemical Properties
Percentage of Moisture : max. 14,5%
Protein : 10%
Gluten Rate : min 26%
Sedimentation : min 32
Ash : 0.65%
Water Absorption : min 57%
Dough Stability : min 4 minutes
Softening Degree : max. 90 THIS
Energy : 80 cm2 (Extensograph)
Taste and Smell : In Particular Taste and Smell
Bread Flour / Type 550
Physical and Chemical Properties
Percentage of Moisture : max. 14,5%
Protein : 11.5% - 12% (Factor, 5.7)
Gluten Rate : min 27%
Sedimentation : min 35
Ash : 0.55%
Water Absorption : min 58%
Dough Stability : min 6 minutes
Softening Degree : max. 80 THIS
Energy : 90 cm2 (Extensograph)
Taste and Smell : In Particular Taste and Smell
Cake Flour
Physical and Chemical Properties
Percentage of Moisture : max. 14,5%
Protein : 8.5% - 10% (Factor, 5.7)
Gluten Rate : min 25%
Sedimentation : min 25
Ash : 0.62%
Water Absorption : min 55%
Dough Stability : min 2 minutes
Softening Degree : max. 150 THIS
Energy : 60 cm2 (Extensograph)
Taste and Smell : In Particular Taste and Smell
All Purpose Flour
Physical and Chemical Properties
Percentage of Moisture : max. 14,5%
Protein : 10% - 11.5% (Factor, 5.7)
Gluten Rate : min 26%
Sedimentation : min 35
Ash : 0.65%
Water Absorption : min 58%
Dough Stability : min 5 minutes
Degree of Softening : max. 120 THIS
Energy : 80 cm2 (Extensograph)
Taste and Smell : In Particular Taste and Smell
Whole wheat flour
Made from milling the Whole kernel: endosperm, bran, and germ. The bran and germ make this flour extremely nutritious and rich in fiber, and give items made with whole-wheat flour their characteristic nutty, toasty flavor. Made from soft or hard wheat, whole-wheat flour is blended into bread, all-purpose, and pastry flours. Baked goods made with whole-wheat flour will be chewier and heavier than those made with white flours.
Packaging and delivery options include: Polypropylene Bags 25kg, 50 kg, Super sacks, bulk tankers and rail delivery. Custom packaging and private label options are also available.
If you have any demand for of any type, please contact us.
We will be happy to provide all your requirement at competitive and affordable rates with excellent services.
| Type | All Purpose Flour |
| Moisture | 13% |
| Wet Gluten | 14 Percent |
| Processing Type | Milling |
| Additives | Non GMO |
| Made From | Wheat |
| Shelf Lif | 24 Months |
| Weight (kg) | 50 |
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