KFF Whole Wheat Flour

Whole wheat flour is used in the preparation of fiber-enriched biscuits, known as digestive biscuits, and bran bread. It is also utilized in the cooking of halva, a traditional Iranian dish. Whole wheat flour, as the name suggests, is the product of grinding the entire wheat kernel, including the germ, bran, and endosperm. It contains a high amount of bran, resulting in a higher gluten content compared to regular flour. As a result, this flour is darker, denser, and more nutritious than regular flour, with a higher protein content and a significantly greater energy production.

Product analysis

Moisture Max 12.5%
Ash 1.6 - 1.5 %
Moist Gluten 30 - 28 %
Gluten Index 75 - 70 %
Dry Gluten 10 – 9.3 %
PH 6.2 - 6
Acidity 5.3 - 5.2
Granulation under 125 µm sieve 60 - 55

Other Features

Product weight: 25 & 1 Kg
Product type: Flour for traditional breads, bulk and semi-bulk
Cooking type: Modern, Foreign
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