Wheat Flour

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 its dough has an 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. 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.

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Add	kg g mg
Minimum quantity 0.2 kg & in multiple of same.

Nutrition:

• Per  100 g
• Calories 364 kcal
• Total Fat 1 g
• Saturated fat 0.2 g
• Polyunsaturated fat 0.4 g
• Monounsaturated fat 0.1 g
• Cholesterol 0 mg
• Sodium 2 mg
• Potassium 107 mg
• Total Carbohydrate 76 g
• Dietary fiber 2.7 g
• Sugar 0.3 g
• Protein 10 g