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Refined Wheat Flour – High Gluten
Food-raw-materials
Product details
Origin: Hard wheat varieties with high protein content, typically hard red spring or hard red winter wheat
Appearance: Fine, white to off-white powder with a smooth and consistent texture, free from bran or germ particles.
Taste: Mild, neutral flavor ideal for various baking applications.
Packaging: Bulk tankers, Flexi tanks, IBCs, 20L jerrycans
Certifications: ISO 22000, HACCP, Non-GMO
Applications
Bread Baking: Perfect for yeast-leavened bread, bagels, and pizza dough that require strong gluten structure for elasticity and chewiness.
Noodles and Pasta: Used where high dough strength is necessary.
Industrial Baking: Utilized in commercial bakeries for products requiring volume and texture.
Other Applications: Can be blended with lower gluten flours for specialty baked goods.
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