Page 10 - Maize Mill Products - Catalog DEM Kulpin
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wheat flour
White wheat flour (type 400 and
type 500) is obtained through a
technological process of wheat
milling, from inner parts of the
wheat grain (endosperm), mostly
made up of starch and proteins.
Therefore it contains relatively small
quantities of vitamins, minerals, and
dietary fibre found in the outer part
of a grain. Although it's not as rich
as dark flours from the nutritive
standpoint, bakery characteristics
of white flour are remarkable.
Extra white wheat flour T-400 White wheat flour T-500
Moisture content max.15 % Moisture content max.15 %
Ash content (per DM) max.0.45 % Ash content (per DM) 0.46-0.60 %
Degree of acidity max.2.5 Degree of acidity max. 3
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