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White Flour

Flour is made by grinding grain into a fine powder.  In some cases, layers such as the bran and germ are removed.  

Flour is 65% to 70% starch, but its main nutritional value is that it has from 9% to 14% protein,  the most important  being gliadin and glutenin.  It also contains other components such as cellulose, fats and sugar.

Wheat Flour Types

Flours are classified by the variety of wheat from which they were made:

Soft wheat: Bread making flours

• Hard flour:  flours with a high protein content (11% -14%).

• Soft flour: lower protein content (8% - 10%).

• Whole meal flour is made up of all parts of the grain and may be hard or soft.  It has more fiber and more micronutrients.

 

Hard wheat: Pasta flours.

Our wheat flours are excellent for any bread making process, to make all kind of white bread, sweet bread, pastry, cookies and cakes. We have a wide portfolio of products such as multi-purpose flours, strong flours, soft flours, fine flours, whole wheat and even mixes, each of them recommended for different uses in bakery.

Hard flours benefits

• Superior, consistent and uniform quality

• High performance that leads to more pieces of bread per bag

• Multi-purpose to make any type of bread

• Excellent water absorption and performance

• Easy to use

• Good strength, elasticity and freshness

• Fluffier and crispier bread 

• Food safety and kosher certification

• Strong prestige in the market

 

Soft flours benefits

• Superior, consistent and uniform quality

• Easy to use

• Weak and elastic gluten

• Provides the accurate size and thickness in biscuits

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