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, its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture.[1] 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.
Asia exports, are exporter of indian spices,all products and other any as per your requirement, that have set a benchmark with exemplary quality. Our knowledge and experience of procurement along with advance technique in manufacturing ensures that our products are of highest quality standards and hence we are considered to be the leading exporter of superior indian products.we are located at chennai, capital of tamilnadu which helps us to transport the goods from our estates and cultivation froms to sea port of chennai, supply and deliver indian spices, pulses and other products in much quicker time then compared to our competitors.
Nature of Business Manufacturer / Exporter / Supplier / Retailer
Number of EmployeesBelow 20
Year of Establishment2015
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