BEST QUALITY FOOD PRODUCTS

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BEST QUALITY FOOD PRODUCTS

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All Purpose Flour

 

Buy all purpose flour

Buy all purpose flour ,With a high protein content, bread flour is made from hard wheat and contains a greater amount of gluten than AP, which is made from softer wheat varieties. When worked by hand-kneading or processing with a dough hook in a stand mixer, the gluten is developed and contributes to a chewier consistency, which is desirable in artisan breads. It brings excellent structure to dough’s, making it the “underwire bra of the baking world,” says Reid. Bois prefers to use it just for extra-chewy baked goods, like pretzels and bagels, due to its dense and heavy texture

00 Flour
Ground to extreme fineness, this flour is made from soft wheat varieties, and is frequently used in Italian pastas. The fineness of the grind makes 00 dough easy to roll to extreme thinness (necessary for pasta).
Best for: Pasta, very thin crusts.
Don’t use for: The grind is too fine for successful bread.

Pastry Flour
With a fine texture and lower protein content thanks to soft wheat varieties, pastry flour is the go-to for sweets for many serious bakers. Many commercially-available pastry flours are bleached, although both some millers, like King Arthur and Bob’s Red Mill, offer unbleached pastry flour.
Best for: Pie crusts, breadsticks, pound cakes, muffins.
Don’t use for: The lower amount of gluten means that this flour produces bread with less structural integrity.

Alterna-Flours
Although there are dozens of alternative flours available, we’ll focus here on the most common. When experimenting with new or unfamiliar flours, use tested recipes for the best result.

Spelt
Although spelt is technically a form of wheat, it is often considered in the “alternative” flour guide. It’s an ancient grain, and many with sensitivity to conventional wheat products find they’re able to easier digest spelt. It has a mild nuttiness, natural sweetness, and is relatively easy to work with.
Best for: Breads, pizza crusts, cookies
Don’t use for: No major restrictions.

Barley flour
Barley flour has a natural meltiness in flavor, and is low in gluten. Speck recommends letting doughs and batters made with barley flour (and, actually, all whole grain flours) sit overnight. The rest period will soften the bran, make the product easier to work with, and round out the flavors.
Best for: Barley’s malty-sweet flavor makes it ideal for sweet baked goods and cookies.
Do Not Use For: As with other alterna-flours, 100% barley flour does not make for an ideal bread

Cake Flour
Similar in protein level to pastry flour (about 8-9%), cake flour is milled to an ultra-fine consistency. It is also traditionally bleached. Bleaching slightly damages the flour’s starches, allowing them to absorb more liquid and rise higher—an ideal quality in lofty cakes.
Best for: Tender cakes, like sponges.
Don’t use for: Cake flour does not produce a good bread product

Rice flour
Rice flour has a granular, coarse texture and is gluten-free. Combine it with softer, finer oat flour for a more malleable dough.
Best for: Sponge cakes, noodles, fritters, and tempura batters.

Nut Flours
Made simply from pulverized nuts, these are easy to DIY with a FOODS processor. They can be very powdery, and, of course, contain no gluten. Most common is almond flour, also known as “almond meal.”
Best for: Combining with gluten-containing flours and/or wet ingredients—think cookies and tarts.
Don’t use for: Breads.
Semolina flour:
This is the coarsely ground endosperm of durum wheat. Durum wheat is the hardest variety of the six classes of wheat and has the highest protein content of all wheat. Because of this, it’s ideal for making high-quality pasta and is used by both American and Italian manufacturers. It’s also used to make couscous in Africa and Latin America, as well as in the U.S. Durum wheat is rarely used to make bread
Whole wheat flour:
This flour is milled from the entire kernel of wheat. The presence of bran reduces gluten development, therefore, items baked with whole wheat flour tend to be heavier and more dense than those made from enriched flour. Bakers often add additional gluten to counteract this. (one tablespoon/cup of whole wheat flour used
Rolled wheat flour
Is similar to crushed wheat but is thinner and smaller. It is not tempered as long as crushed wheat and the wheat berries are cracked before being rolled. Due to the initial cracking, a little more flour is released. Crushed wheat and rolled wheat are often used in multi-grain and specialty brands

GRADE 1
Specification:
– Moisture: 15%max
-Starch content: 83 -84%
-Ash: 0.3% max.
-Fiber: 0.3% max.
– Whiteness: 85% min.
Packing: 25/50kg PP&PE Bag

GRADE 2
Specification:
-Moisture: 15%max
-Starch content: 82-83%
-Ash: 0.5% max.
-Fiber: 0.5% max.
– Whiteness: 80% min
Packing: 25/50kg PP&PE Bag

Potato Starch FOODS Grade
POTATO STARCH SPECIFICATIONTYPICAL ANALYSIS
APPEARANCE : Free flowing dry normal white powder
SMELL & TASTE : Natural neutral
MOISTURE CONTENT : Max 20 %
PH : 7 – 8
ASH : Max 1 %
SULFITE (as SO2) : Max 25ppm
VISCOSITY AT 75.c (2% Solution) : 63 Sacs
FREE ACIDITY : 16.30ml
SOLUBILITY : Insoluble in water with a temperature bellows 50’C and most
COLD WATER SOLUBL : 0.40%MICROBIOLOGICAL ANALYSIS
T.P.C : Max 10,000/g
YEAST & MOLD : Max 500/g
COLIFORM BACTERIA : Max 10mpn/g
SALMONELLA : Absent 25g
E-COLI : Absent 25g
B.CEREUS : Max 100 cfu/g
PARASITE SEED : NIL
ENTREROCOCCUS : NILPHYSICAL POSITION
WEIGHT OF SAMPLE : 1.5KG
DATE OF MANUFECTURE : 25/01/2011
PACKAGED : HDPE bag containing 50kg net,
SHELF LIFE : 5 Years from the date of Manufacture
STORAGE : Keep in Cool and dark place, Protect from direct sun rays, Separated from strong-smelling goods

Potato Starch Industrial Grade

Specifications of Angel Potato Starch
Appearance : White colour free flowing powder
Viscosity of 2% soln in Redwood No.1 Viscometer@75°C : 32 – 34 SEC
Ph of 10% solution : 5-7
Moisture Content : 11 – 13 % Max
% Of Sieve Retention (100 Mesh) : 0.2-0.5%
% Of Total Ash (On Dry Basis) : 0.3-0.5%
Cold Water Solubility% : 0.3-0.4%
Starch Content (On Dry Basis) : 98% MIN
Free Acidity (ml of 0-1 NAOH/100gm) : 20-40ml
Odor : ODOUR LESS
Protein : 0.4-0.5%
Fiber : 0.05-0.10%
Iron PPM : 30-40

 

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