| Attribute | Details |
|---|---|
| Type | Bread Flour, Cake Flour, All-Purpose Flour |
| Protein Content | 12% – 14% (dependent on type) |
| Moisture Content | 13.5% max |
| Ash Content | 0.5% max |
| Fiber Content | 0.5% max |
| Fat Content | 1.5% max |
| pH Level | 6.0 – 7.0 |
| Total Acidity | 0.2% max |
| Alkalinity | 0.2% max |
| Water Absorption | 60% min |
| Falling Number | 250 min |
Physical Characteristics:
– Color: White to creamy white
– Texture: Fine, smooth powder
– Particle Size: 100% passing through 100-micron sieve
Microbiological Characteristics:
– Total Plate Count: 10,000 cfu/g max
– Yeast and Mold: 100 cfu/g max
– Salmonella: Absent
– E. coli: Absent
Packaging:
– 25 kg (55 lbs) or 50 kg (110 lbs) polypropylene or polyethylene bags
– Bulk packaging available upon request
Certifications:
– ISO 22000:2005 (Food Safety Management)
– HACCP (Hazard Analysis and Critical Control Points)
– Kosher and Halal certified (optional)
– SABS (South African Bureau of Standards) certified
Origin: South Africa
Supply Capacity: 5000 MT – 10,000 MT per month
Export Terms:
– FOB (Free on Board)
– CIF (Cost, Insurance, and Freight)
– CFR (Cost and Freight)
Payment Terms:
– T/T (Telegraphic Transfer)
Note: This is a hypothetical specification, and the actual specifications may vary depending on the specific requirements by our customers.









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