We provide leading solutions to agricultural.
Wheat Flour: When wheat is ground into a powder, wheat flour is produced for consumption. The gluten content is varied in wheat as per the variety. With a 12% to 14% gluten concentration, hard flour, also known as bread flour, has a high gluten level and a firm, elastic dough that keeps its shape well when baked. Soft flour has a lower gluten content than hard flour, giving bread a finer, crumblier texture. Cake flour, which contains the least gluten, and pastry flour, which has a little bit more gluten than cake flour, are the two categories into which soft flour is typically separated.