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 "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 has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a finer or crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or wholemeal flour is made from the entire grain, including the bran, endosperm, and germ. Germ flour is made from the endosperm and germ, excluding the bran.
We are exporter Wheat Flour. Our wheat flour is made from premium grade Wheat that is carefully selected and processed using modern technology to ensure that no impurities are there. We pack freshly grinned Wheat Flour to ensure nutrients are kept intact. We strictly follow industry guidelines to make sure that our wheat flour is safe and hygienic for consumption.

Wheat flour Prime grade:

• Colour – white
• Smell: peculiar to wheat flour without mould, frowsy or other foreign smell
• Taste: peculiar to wheat flour with specific subtle bitter flavour without musty or other foreign smell

Sesame seed is one of the first recorded seasonings. It grows widely in India and Asia. buttery taste. These tiny seeds come in shades of brown, red and black, but the most common color is a pale grayish-ivory. Sesame seeds have a nutty, sweet aroma with a milk-like, buttery taste.
Sesame seeds are generally available in prepackaged containers as well as bulk bins. Just as with any other food that you can purchase in the bulk section, make sure that the bins containing the sesame seeds are covered and that the store has a good product turnover to ensure maximal freshness.

Nutritional Value:

Different types of flour contain different amounts of protein. It varies considerably amongst brands and the geographic location where the wheat is grown. Soft wheat flour, sold primarily in the South and cake flour are much better for biscuits and pie crusts. Hard wheat flours, sold primarily in the North and Midwest, are better for breads.
There are as many as 30 types of protein in wheat flour, but only two of those are important for our purposes: gliaden and glutenin. When they come in contact with moisture (water, milk, etc.) and are stirred, they produce gluten which gives elasticity, strength and shape to baking recipes.

Health Benefits of Wheat:

• Controls Obesity (especially in women):
• Improves body metabolism
• Prevents Type 2 Diabetes
• Reduces Chronic Inflammation
• Prevents Gallstones
• Whole Grain Wheat Assures a Healthy Lifestyle
• Promotes Women’s Gastrointestinal Health
• Protective Against Breast Cancer
• Prevents Childhood Asthma
• Protects Against Coronary Diseases
• Improves Cardiovascular System in Postmenopausal Women
• Prevents Heart Attack

Container:

Load ability: 20 to 24 MT in one 20 FT Container

Analysis of Exports of Wheat Flour:

India exported wheat worth USD 1,338,104,626 with total quantity of 4,274,131,498. United Arab Emirates is the largest buyer of wheat accounting for exports worth USD 234,194,618 followed by Bangladesh and Indonesia which imported wheat worth USD 223,413,410 and USD 124,135,664 respectively.

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 "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 has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a finer or crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or wholemeal flour is made from the entire grain, including the bran, endosperm, and germ. Germ flour is made from the endosperm and germ, excluding the bran.
We are exporter Wheat Flour. Our wheat flour is made from premium grade Wheat that is carefully selected and processed using modern technology to ensure that no impurities are there. We pack freshly grinned Wheat Flour to ensure nutrients are kept intact. We strictly follow industry guidelines to make sure that our wheat flour is safe and hygienic for consumption.

Wheat flour Prime grade:

• Colour – white
• Smell: peculiar to wheat flour without mould, frowsy or other foreign smell
• Taste: peculiar to wheat flour with specific subtle bitter flavour without musty or other foreign smell

Sesame seed is one of the first recorded seasonings. It grows widely in India and Asia. buttery taste. These tiny seeds come in shades of brown, red and black, but the most common color is a pale grayish-ivory. Sesame seeds have a nutty, sweet aroma with a milk-like, buttery taste.
Sesame seeds are generally available in prepackaged containers as well as bulk bins. Just as with any other food that you can purchase in the bulk section, make sure that the bins containing the sesame seeds are covered and that the store has a good product turnover to ensure maximal freshness.

Nutritional Value:

Different types of flour contain different amounts of protein. It varies considerably amongst brands and the geographic location where the wheat is grown. Soft wheat flour, sold primarily in the South and cake flour are much better for biscuits and pie crusts. Hard wheat flours, sold primarily in the North and Midwest, are better for breads.
There are as many as 30 types of protein in wheat flour, but only two of those are important for our purposes: gliaden and glutenin. When they come in contact with moisture (water, milk, etc.) and are stirred, they produce gluten which gives elasticity, strength and shape to baking recipes.

Health Benefits of Wheat:

• Controls Obesity (especially in women):
• Improves body metabolism
• Prevents Type 2 Diabetes
• Reduces Chronic Inflammation
• Prevents Gallstones
• Whole Grain Wheat Assures a Healthy Lifestyle
• Promotes Women’s Gastrointestinal Health
• Protective Against Breast Cancer
• Prevents Childhood Asthma
• Protects Against Coronary Diseases
• Improves Cardiovascular System in Postmenopausal Women
• Prevents Heart Attack

Container:

Load ability: 20 to 24 MT in one 20 FT Container

Analysis of Exports of Wheat Flour:

India exported wheat worth USD 1,338,104,626 with total quantity of 4,274,131,498. United Arab Emirates is the largest buyer of wheat accounting for exports worth USD 234,194,618 followed by Bangladesh and Indonesia which imported wheat worth USD 223,413,410 and USD 124,135,664 respectively.