|
High
quality wheat flour:
| 1)
Wheat flour good for making bread with
following specification and analysis: |
| Moistures |
13.6
% |
| Protein |
11.54
% |
| Wet
gluten |
28%
min. |
| Ash
( dry basis ) |
0.550
% max |
| Falling
number |
300 |
|
|
2)
Wheat flour good for making noodles / macaroni
with the following specification and analysis:
|
| Moistures |
13.35
% |
| Protein |
12.14
% |
| Wet
gluten |
28.5
% min. |
| Ash
( dry basis ) |
0.581
% max |
| Falling
number |
351 |
|
|
3)
Wheat flour good for making pastry
with the following specification and analysis: |
| Moistures |
13.46
% |
| Protein |
11.80
% |
| Wet
gluten |
24.5
% min. |
| Ash
( dry basis ) |
0.490
% max |
| Falling
number |
340 |
|
|
