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(Available in25 kg-1kg) Relatively white flour, extracted from most wheat grains with a higher protein content of 10 to 12 percent. The high percentage of protein enables the flour to mix better with water forming the elasticity needed for better baking of bread.
( Available in 1 kg-25 kg) Relatively white flour, extracted from most wheat grains with a higher protein content of 10 to 12 percent. High percentage of protein enables flour to mix better with water forming the elasticity needed for better baking of bread.
Elledii T-400 Flour ( Available in 1 kg-25kg) White flour ground from selected wheat, with a protein level of 9 to 11 percent specially produced in order to extract a certain part of the grain of wheat.
Relatively white flour, extracted from most wheat grains with a higher protein content of 10 to 12 percent. The high percentage of protein allows the flour to mix better with water by formed the elasticity needed for better baking of bread.
( Available in 1kg-5kg-25kg )
Muhlefellner Flour extracted from the bulk of the wheat grain with the highest protein content from 10 to 12 percent which enables consumers to easily cook bread and other doughs.
