Wheat Flour

Wheat Flour (pasta, noodles)

ANALYSIS REPORT OF WHEAT FLOUR

APPEARANCE:- White Creamy and Free Flow Properties

MOISTURE:- MAX 13.25 %
TOTAL ASH:- MAX 0.80 %

ACID INSOLUBLE HCL:- 0.09 %

WET GLUTEN:- MIN 27 %

DRY GLUTEN:- MIN 8.5 %

ALCOHOLIC ACIDITY:- MAX 0.025 %

WATER ABSORPTION POWER:- MIN 59 %

SHOULD PASS THROUGH 180 MICRON:- PASS

SEDIMENTION VALUE:- MIN.21 %

BRAN OR OTHER EXTRANEOUS MATTERS OR INSECTS:- ABSENT