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Whole Wheat Flour Wholesale
Grade Extra wheat flour has bright white color. It is used for bread baking ( croissants, baguettes, brioche, coquettes) and confectionery (pies, cakes, cookies) of high quality, used for a flaky, short pastry and yeast dough, noodles. Approximately corresponds to EU specifications: Type 55 (France), Type 550 (Germany), Type 550 (Poland).

Grade First Whole Wheat Flour Wholesale flour has protein content 11%, making it excellent for bread and cake baking, cookies, noodles, and pancakes. Approximately corresponds to EU specifications: Type 65 (France), Type 812 (Germany), Type 750 (Poland).

The grades are as defined in state standard DSTU 46.004-99. We are also able to produce various wheat flour types and can produce them according to customer specification.

Whole Wheat Flour Wholesale is a powder made from the grinding of wheat used for human consumption. 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, and its dough has elastic toughness that holds its shape well once baked.



Whole Wheat Flour Specifications:

 

Grade :	First	Extra
Moisture, %	≤ 15.0	≤ 15.0
Wet Gluten, %	≥ 27	≥ 24
Ash, %	≤ 0.75	≤ 0.55
Protein, %	≥ 11	≥ 10
Whiteness	36.0-53.0	≥ 54
Falling Number	≥ 250	≥ 250
Sifting Specifications	≤ 2%, tissue #35	≤ 5%, tissue #43
Shelf Life	12 Months