Brand Name

SWAN

Payment term: T/T, L/C at sight

Specifications 

1.Wheat Flour for general usage:

Packing : pp sack

Moisture % (as weight)                      : 14Max.
Protein % (dry matter)                      : 12.5 Min.
Wet Gluten % (as weight) : 32 Min.
Sedimentation (ml) : 35 Min.
Water Absorption % (as weight)     : 60 Min.
Stability of dough (min)                     : 10 Min.
Degree of softening (BU) : 50  Max.
Extensibility (millimeter) : 170 Min.
Ash % (dry matter) : 0.55 Max.
Taste and Smell :Natural taste and smell
Color and Appearance :Natural color & appearance

Place of Usage: It is used in making every kind of pie, pizza dough and all kinds of pastry.

2.Wheat Flour for Bread:

Packing : pp sack

Moisture % (as weight)                      : 14 Max
Protein % (dry matter)                      : 12.5 Min
Wet Gluten % (as weight) : 32 Min
Sedimentation (ml) : 35 Min
Water Absorption % (as weight)       : 60 Min
Stability of dough (min)                      : 10  Min
Degree of softening (BU) : 50  Max
Extensibility (millimeter) : 170  Min
Max ResistanceTo Extension(BU)    : 650 Min
Ash % (dry matter) : 0.55 Max.
Taste and Smell :Natural taste and smell
Color and Appearance :Natural color & appearance

Place of Usage: It is used in making every kind of bread, especially hamburger, sandwich and Black Sea type bread.