Wheat Flour - Chakki Fresh Atta
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 has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a finer or 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.
Flour milled from each class of wheat is used for specific products. The end products are determined by the characteristics of the wheat. Milling wheat into flour reduces the protein content by about 1 percent but does not affect other nutrients in significant levels. 7-bis applies to stone grinding, commercial milling by steel rollers, or home grinding. Whole wheat flour provides basically the same nutrients as the whole wheat kernel itself.
Botanical Name: Triticumspp, English Name: Wheat Flour, Family Name: Poaceae
Protein: 10-12% min,
Wet Gluten: 28-30 min,
Gluten: 9-10% min on Dry Basis
Moisture: 12-13% max,
Acid Insoluble Ash: 0.1% max
Total Ash: 1.3-1.5 % Max