WHEAT FLOUR QUALITY T500-T550

Wheat flour of type 550 has a medium level of gluten and is suitable for yeast-leavened baked goods. Its protein concentration ranges from 9 to 11%, making it comparable to German all-purpose flour despite being slightly finer-grained than North American or British plain flour. It could be unbleached or bleached. Wheat flour has countless applications in baking and cooking, but bread is where it shines. Wheat produces the most elastic dough because it contains a lot of gluten (more than any other grain). It makes wheat the preferred flour for yeast pieces of bread like brioche, flatbreads like pita, and the famous sourdough loaf. Contract quantity To be agreed and subject unsold. Performance bond where applicable Shipping time Approximately 30 days after availability and acceptance of funds SGS inspection (quality, quantity) at port of loading At seller’s expense SGS inspection (quality, quantity) at port of unloading At buyer’s expense Origin at Seller’s option