Goods : Soft Wheat FLOUR
(HS Code: 11010011)
Origin : Ukraine (Crop 2020)
Quality : Type 550, including:
Protein : Min 11,0%
Wet Gluten(ISO): Min 26%
Ash : Max 0,55%
Moisture : Max 14%
Color : White
Whiteness : Min 54 units
Falling Number : Min 300 sec
Smell & Test : Natural
GMO : No
Shelf life : 12 months
Packing : 25/50 kg PP bags(with the customer Logo),
Stowed into 20ft containers (net weight 24tn)
Quantity: Up to 16'000 MT/month
Payment : LC at sight, issued/confirmed by TOP-50 bank
NET Prices Indication: 377 USD/MT CFR Jebel Ali/UAE
Kindly expecting your reply if there is any interest.
Goods : Soft Wheat FLOUR
Origin : Ukraine (Crop 2020)
Packing : 25/50 kg PP bags with the customer Logo,
stowed into 20'ft container (net 24 tn) Quantity : Up to 10â??000 MT monthly Payment : LC at sight Delivery : CFR port of Destination
QUALITY GRADES : Type 550 Type 650 Type 750
=============== ======== ======== ========
Protein : Min 11,0% Min 11,0% Min 11,0%
Wet Gluten(ISO): Min 26% Min 26% Min 27%
Ash : Max 0,55% Max 0,65% Max 0,75%
Moisture : Max 14 Max 14 Max 14
Color : White White White
Whiteness : Min 54 units Min 46 units Min 36 units
Falling Number : Min 300 sec Min 300 sec Min 300 sec
Smell & Test : Natural Natural Natural
GMO : No No No
Shelf life : 12 months 12 months 12 months
> IF INTERESTED, PLS SEND US FULL REQUEST including:
- Packing
- Monthly quantity
- Port of destination
All Purpose Premium Wheat Flour for Sale,
Different types of flour contain different amounts of protein. It varies considerably amongst brands and the geographic location where the wheat is grown. Soft wheat flour, sold primarily in the South and cake flour are much better for biscuits and pie crusts. Hard wheat flours, sold primarily in the North and Midwest, are better for breads. There are as many as 30 types of protein in wheat flour available now in our supply, but only two of those are important for our purposes: gliaden and glutenin. When they come in contact with moisture (water, milk, etc.) and are stirred, they produce gluten which gives elasticity, strength and shape to baking recipes.
Wheat Flour Farine ATM 50 Kg - Biscuit Flour - Bread Flour - All Purpose Premium Wheat Flour
Different types of flour contain different amounts of protein. It varies considerably amongst brands and the geographic location where the wheat is grown. Soft wheat flour, sold primarily in the South and cake flour are much better for biscuits and pie crusts. Hard wheat flours, sold primarily in the North and Midwest, are better for breads. There are as many as 30 types of protein in wheat flour available now in our supply, but only two of those are important for our purposes: gliaden and glutenin. When they come in contact with moisture (water, milk, etc.) and are stirred, they produce gluten which gives elasticity, strength and shape to baking recipes.
