Wheat Flour

Health & Nutrition




Introduction of Wheat Flour


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 "clean," "white," or "brown" or "hard" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked.





Facts about Wheat Flour


  • Flours between 90 and 160 W are called "weak flours". They have a low protein content, usually 9%, used to produce biscuits or cakes

  • Flours between 160 and 250 W have a medium force. They are used, for example, for Pugliese bread, pizza and focaccia.



Correspondence Address

MAHAJAN INTERNATIONAL

#1 Mahajan House
L.I.C Lane Dhangu Road
Pathankot - 145001
Punjab, India

Email: naresh@mahajan-group.com
Mobile:+91 9872667266(Mr.Naresh Mahajan)
Tel: +91-186 2220335
       +91-186 2227008
Fax: +91-186 2226398

Australia Office

Vishal Mahajan

MAHAJAN RECYCLING PTY LTD
ABN 95600451545
7 Broadoak Place
Castle Hill,NSW-2154,Australia
Phone +61-413756164
vishal@mrecycle.com.au

Europe Office

S.S Bajwa

Jahn Str 22
63165 Muhlheim
Germany
Phone 0045 6108797072
info@mahajan-group.com


USA Office

Onkar Sharma

47,John Str
Livettown,NY-11752
Phone +1 9174166523
info@mahajan-group.com

Canada Office

Amardeep Madan

#915-440,Mc Murchy Avenue South
Brampton
ONL6Y2NS,Canada
Phone +1 647 9816933
info@mahajan-group.com

Copyright © 2015 Mahajan International All rights reserved