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Wheat Flour

Description
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.

Origin and Distribution
Plain flour is a blended wheat flour with a protein content lower than bread flour, ranging between 9% and 12%. Depending on brand or the region where it is purchased, it may be composed of all hard or soft wheats, but is usually a blend of the two, and can range from low protein content to moderately high. It is marketed as an inexpensive alternative to bakers' flour which is acceptable for most household baking needs.

Uses
Wheat Flour can be used to prepare tBread, Couscous, Cracker, Flatbread, Pasta, Rava dosa, Upma, Wheat beer, Wheat germ oil, Wheat gluten, etc. Wheat flour is used in baking of breads and other baked goods, and also typically mixed with other lighter "white" unbleached or bleached flours to restore nutrients to the white flours, texture, and body that are lost in milling and other processing to the finished baked goods or other food.

Membership & Certifications

GLobal G.A.P

Sabari Agro Products is a member of APEDA & Coconut Development board besides which it is also a certified member of the Spice Board of India.
We are also in the process of acquiring other food standard certifications as well as memberships to various agro product consortiums.

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