Product Overview
We are exporting and supplying of Wheat Flour to our consumers. this is the most common flour used in baking. There are different types of wheat flour, and they're distinguished by the amount of gluten they contain. Gluten is the wheat's natural protein, and it's what gives baked goods their structure. When dough is kneaded, these glutens develop and become elastic. Flours made from hard, high-protein varieties of wheat are called strong flours. They have a higher gluten content. Flours made from softer, low-protein wheats are called weak flours, and are lower in gluten.
We are exporting and supplying of Wheat Flour to our consumers. this is the most common flour used in baking. There are different types of wheat flour, and they're distinguished by the amount of gluten they contain. Gluten is the wheat's natural protein, and it's what gives baked goods their structure. When dough is kneaded, these glutens develop and become elastic. Flours made from hard, high-protein varieties of wheat are called strong flours. They have a higher gluten content. Flours made from softer, low-protein wheats are called weak flours, and are lower in gluten.
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